ROASTED RED PEPPER TOMATO SOUP | an easy, healthy soup recipe
This Roasted Red Pepper soup is a delicious blend of red peppers, tomatoes, onion, garlic and basil. And bonus - it's super easy to make! All you have to do is roast all the veggies together on one sheet tray in the oven, then toss everything into your Vitamix and blend until smooth. It's the perfect healthy soup recipe for fall or winter! Enjoy!
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Roasted Carrot and Red Pepper Soup! Annie's Kitchen
Hello and welcome back to my kitchen!
Today I made a super delicious, creamy roasted carrot and red pepper soup, which was incredibly quick and easy to make. It was absolutely perfect for the cold weather and so hearty! The cumin and coriander just helps to give that extra deepness to the soup and the parsley freshens it up right at the end...perfect! So, do try it out!
Ingredients:
1kg carrots
2 bell peppers
2 small onions
2 garlic cloves
1/2 teaspoon coriander powder
1/4 teaspoon cumin powder
1 tablespoon chopped fresh parsley
salt and pepper to taste
olive oil to drizzle on vegetables
1 litre vegetable stock
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Roasted Red Bell Pepper Soup Recipe
My Roasted Red Bell Pepper soup recipe is the perfect solution for cold weather blues! Featuring roasted red bell peppers, roasted garlic and onions, purred to a creaminess that just can’t be beat. Learn how to make Roasted Red Bell Pepper Soup Cooking Outdoors on the Grill!
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Roasted Red Pepper Soup Recipe
How to Cook Roasted Red Pepper Soup Recipe from Scratch! Join Amy as she creates the perfect Roasted Red Pepper Soup from scratch! ???? This video is a step-by-step guide to creating a flavorful, comforting soup that's perfect for any season.
From roasting the red bell peppers and garlic to the final garnish, Amy will share her tips and tricks to ensure your soup is a hit. Don't forget to like, comment, and subscribe for more delicious recipes and kitchen gadget reviews! ????????
Remember, cooking is an art that anyone can master, one recipe at a time. Happy cooking! ????️????????
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00:00 Introduction
00:43 Roasted garlic
01:45 Roasted Red Peppers
12:35 Boiling the potatoes
13:12 Building the soup
16:46 Tasting the soup
#soup #roastedredpepper #roastedgarlic #amylearnstocook #cooking
Vegan roasted red pepper soup
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TikTok/Instagram: @eatwithreen
Ingredients:
4-5 large red peppers, cut in half and seeds removed
3 carrots peeled and cut into chunks
2 white onions cut in half
4-5 tomatoes cut in half
2 heads of garlic with tops cut off
3 tbsp vegetable better than bouillon mixed in 1 L of water (or use 1 L of vegetable broth)
1 tsp smoked paprika
1 tsp dried basil
1 tsp dried thyme
1-2 tsp salt (adjust for taste)
Olive oil
Steps:
1) Preheat oven to 425 degrees Celsius.
2) Toss all vegetables with a drizzle of olive oil with some salt and pepper. Spread out on a tray and roast for 20-30 minutes. You want the vegetables to be mostly cooked through and have some char on the peppers.
3) Place all vegetables in a pot on the stove and squeeze out garlic cloves and discard skin. Add all the spices, bouillon, and water. Cook for 10 minutes on a medium simmer.
4) Blend well with immersion blender or blender.
5) Simmer for another 5 minutes and adjust salt.
Notes:
A) The soup will last in the freezer up to 3 months. For quick meals, portion out into single containers/jars with room on top and defrost in a pot or microwave to enjoy.
Tomato & Roasted Red Pepper Soup
When it's soup season, there's always a need for unique, different soups. This tomato and roasted red pepper soup is not the typical tomato soup. With the addition of the red peppers, the tomato flavor is bolstered, making this an even better soup!
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FOR THE SOUP
- 1 tablespoon olive oil
- 3/4 cup diced onion
- 1/2 cup diced celery
- 1 cup diced carrots
- 2 tablespoons sherry vinegar
- 2 28-ounce cans diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 roasted red pepper (1/2 cup)
- 2 tablespoons sun-dried tomatoes (optional)
FOR THE PARMESAN CRISPS
- 1 cup shredded Parmesan cheese
- 1 teaspoon black pepper
FOR THE SOUP
Heat oil in a large kettle over medium-high heat.
Add onion and salt and pepper. Sauté 3-5 minutes until translucent.
Add celery and carrots and season with additional salt. Continue to sauté until the vegetables begin to soften, another 5 minutes.
Add sherry vinegar and cook 1 minute.
Add tomatoes, roasted pepper, and sundried tomatoes.
Bring to a boil then turn down to a simmer and cover. Let simmer 30-40 minutes.
Using an immersion blender or standard blender, purée soup, leaving a little texture. Taste and season as needed. If too acidic, add a teaspoon or two of sugar. Keep warm while making grilled Parmesan crisps and grilled cheese sandwich.
FOR THE PARMESAN CRISPS
Preheat oven to 400 degrees.
Make 4 1/4-cup piles of cheese on a parchment-lined baking sheet. Sprinkle with pepper. Bake 10-15 minutes until melted and lightly browned.
Remove from oven and let cool until crispy.
#soup #dinner #tomato #pepper