By: redchilliesPosted on

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In our family we love soup not just in winter but anytime of the year. A few months ago, we had been to a restaurant and had their Red Bell Pepper and Tomato Soup along with warm crusted bread and I remember it being so good that we had licked the bowl clean. Ever since I wanted to try making it at home and searched for good recipes over the net. There is no dearth of Bell Pepper and Tomato Soup on the net, but the tough part is narrowing down the search to fit our needs.

 

After some research I decided to use the one from AllRecipes. I pretty much followed the recipe from here with some small tweaks. I think I must have mentioned before, that AllRecipes is a powerhouse of recipes. Some of the recipes on this websites are awesome; people who try are able to leave comments, the more comments the better. I have tried many recipes with good results.

 

For this Tomato Soup I reduced the amount of cream and also used vegetarian broth. I also used store bought roasted red pepper as I was not very confident of doing it on my own. If you already tried roasting bell peppers then by all means please go ahead and use it for this recipe. We loved this recipe at home and I am sure I will make this again.

 

This is my contribution to the event “No Croutons Required” for August an event hosted by Jacqueline, at Tinned Tomatoes.

 

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Ingredients: up1/1.1.5

  • 1 medium onion, chopped
  • 2 cloves garlic, grated
  • 2 red roasted bell peppers
  • 4 large tomatoes – peeled, seeded and chopped
  •  1 1/2 teaspoons dried thyme
  •  4 teaspoons olive oil
  • 6 cups vegetable broth
  •  1 tsp red chilli powder
  • 2 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour
  •  Salt, sugar and pepper to taste


Method:

  • Note: Since I followed the same steps for cooking the soup, I have used the steps for this recipe based on the guideline from here.
  • Heat olive oil over moderate heat. Add the chopped onions and garlic and cook until they have become transparent.
  •  Stir in tomato, bell peppers, thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
  • Stir in vegetable stock, salt and pepper, chilli powder.
  • Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
  •  Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  • Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture.  Simmer for 10 minutes.

Ladle into bowls and add some bread croutons while servin

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Categories: Appetizers / Snacks, Easy Vegetarian Recipes, Low Fat Recipes, Pasta Salads & Soups

35 Replies to “Roasted Red Bell Pepper and Tomato Soup”

  11. I like anything with roasted bell peppers.. really I am kinda a crazy about that thing & roast it every few days on my gas stove. That soup sounds divine & looks the same. want to savor it closing my eyes & without disturbance.

  15. too good. pictures are fantastic..
    did you prepare the vegetable stock also at home?
    thanks Priya, glad you liked it. No, I did not prepare the stock at home. It was store brought

  16. Soups are welcome anytime of the year,despite the seasons..:).Tomato soup is an all time favourite,roasted bell peppers in it would taste amazing..:)

  23. M sure a this is a comfort for winter or rainy season…..so i have to wait for months to prpr this as its burning temprature here…..

  24. I’ve always wanted to try this soup … always thought tomatoes were added too. But your version sounds easy and so the best. Great looking bowlful RC! 🙂

  26. Your soup looks really rich and tempting. I am going to have peppers for August’s No Croutons Required, if you want you could add a link and submit this. It is just perfect. I think you must be psychic! I will be posting the challenge on Saturday.

    LOL at being psychic. I will definitely submit this add the link to your event

  27. that soup looks delicious!! I love roasted bell peppers, but never added them in a soup, but can imagine how delish that soup must’ve been

  30. Soup looks soothing and thick…..adding roasted bell pepper brings smoky tatste to the soup thanks for sharing

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