Roasted Red Pepper and Tomato Soup

Super Rich and Creamy Roasted Red Pepper and Tomato Soup. A simple weeknight meal that takes but half-hour to form.

This recipe serves two but can easily be doubled. I prefer to refill each bowl of soup with crumbled feta, croutons and fresh parsley. The feta cheese adds a pleasant tang to the soup.

Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup

The red peppers and fire roasted tomatoes add such a lot flavor to the present soup. The hearth roasted tomatoes give the soup a touch of smokiness.

During the summer I decide to make this with fresh tomatoes and peppers that I roast myself. This is able to be an excellent thanks to spend extra tomatoes within the summer.

This Creamy Roasted Red Pepper and Tomato Soup only takes half-hour to organize. Most of the ingredients you’ll have already got in your pantry.

Roasted Red Pepper and Tomato Soup

INGREDIENTS :

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup onion roughly chopped
  • 2 garlic cloves roughly chopped
  • 1/2 cup roasted red peppers roughly sliced
  • 1 can 14.5 ounce fire roasted tomatoes
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon fresh parsley chopped
  • 1/8 teaspoon pepper
  • pinch of salt
  • crumbled feta cheese if desired
  • croutons if desired
  • extra parsley for garnish if desired

INSTRUCTIONS :

  1. Add olive oil and onions to a large pot. Cook for 2 minutes.
  2. Add in garlic and cook for 1 minute.
  3. Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly.
  4. Place in a blender and pulse until smooth and creamy. About 30 seconds.
  5. Add the soup back to the pot along with heavy cream, red pepper flakes, oregano, parsley, pepper and salt. Warm up the soup on low if needed and serve immediately.
  6. Top with feta cheese, croutons and parsley if desired.

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