Monday, January 10, 2022

Fire Roasted Red Pepper Soup Recipe | Tomato Soup

A satisfying simple meal for any season is to have a big pot of soup simmering on the back burner.  If you like roasted red peppers and or tomato soup, this Fire Roasted Pepper Soup will knock your socks off.

A few years ago I took an adult-education culinary course at our local high school with one of my sister-in-laws.  We learned how  to roast peppers in the oven.  It's really easy!

Since I started on the Mediterranean Diet, this soup is certainly going to become a staple!

One of the culinary tips I learned was to place the roasted sweet peppers into a brown paper bag or sack for about 15 minutes to let them rest.  The skins will be very easy to peel off. You can make roasted garlic the same way.

Roasted Red Pepper Soup Recipe

I have another sister-in-law who enjoys roasting vegetables on her gas grill all year long.

Some of my favorite fall and snow day winter soups to make are split pea soup with ham and vegetable beef barley.

Try substituting some grated Asiago cheese in place of the Parmesan cheese, and add some carrots and celery to this easy soup recipe if you'd like.

Fire Roasted Red Pepper Soup Recipe

Roasted Red Pepper and Tomato Soup

This is a great recipe and it is fairly easy to make. If you do not feel like roasting your vegetables you can use canned. It will not be as delicious, but it will work in a pinch / time crunch.

Easy clean-up with Handmade Kitchen Dish Cloths from Moomettes Crochet Shops !

Check out some other yummy soup recipes!
Crockpot Spit Pea and Ham Soup

Fire Roasted Red Pepper and Tomato Soup

1.5 lbs of Red Peppers
l lb Fresh Tomatoes
1 large Onion
4 cloves Garlic
1 tablespoon Tomato paste
1 1/2 quarts Chicken stock
1 teaspoon Fresh Basil
1 pinch of thyme and 1 pinch of oregano
1/2 cup of grated Parmesan Cheese
1 Tablespoon Extra Virgin Olive oil EEVO
Salt and Pepper

Cut the tomatoes in half, and do the same with the peppers, cut the onion into quarters, and remove skin from garlic cloves and brush all with olive oil.
Place all in the oven on a large metal grates for good air circulation and bake with the flesh side down. If you do not have the metal grates use a roasting pan, but remove the moisture from the veggies often so you will not braise them in the oven. Roast in a 200-250 degree oven for about 20- 30 minutes, if you are using larger vegetables it may take longer than the suggested time. Cook them until the tomato and pepper skins start to wilt and brown. If the garlic and onion start to get too brown remove them and let the tomato and pepper continue to roast.
Remove from roasting pan, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel.You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product.
In a soup pot you will add chicken stock, herbs, your pureed vegetables, and cook at a simmer for about 30-45 minutes to allow all of the flavors to bloom.
Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. If you have fresh herbs you may add them for garnish when you place the soup into your serving bowls. You may serve hot or cold.
If you wish to serve cold chill for several hours in the fridge or create an ice bath to set your hot soup into to chill it down. You will need to adjust the seasonings regardless of how you serve them right before you serve yourself and or guest.
You may also add heavy cream and a pinch of sugar for extra flavor if you don't mind the calories.

© Frugal New England Kitchen

Source: Chef Shelley Pogue