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Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
125 minutes
Creamy roasted red pepper and tomato soup with a hint of heat to cozy up chilly nights.
Ingredients:
  • 1 dash hot pepper sauce
  • 3 medium red bell peppers
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 large tomatoes - peeled, seeded and chopped
  • 2 teaspoons paprika
  • 1.5 teaspoons dried thyme
  • 0.125 teaspoon white sugar
  • 6 cups chicken broth
  • 1 pinch ground cayenne pepper
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1.5 tablespoons all-purpose flour
  • 6 tablespoons sour cream
Instructions:
  • Prepare all the necessary ingredients.
  • Position oven rack 6 inches from heat source and preheat broiler. Cover baking sheet with foil.
  • Coat peppers in oil and broil until charred on all sides. Transfer to paper bag and seal to steam.
  • Allow to rest for 15 minutes, then effortlessly remove peel and discard core and seeds.
  • Chop peppers, reserving one chopped pepper to set aside.
  • In a stockpot over medium heat, sauté onions and garlic in oil until onions are translucent, approximately 5 minutes.
  • Combine the tomatoes, peppers, paprika, thyme, and sugar in the pot. Simmer over medium-low heat until the tomato juices have evaporated, approximately 25 minutes.
  • Combine broth, cayenne, hot pepper sauce, salt, and pepper in the pot and bring to a boil. Reduce heat, partially cover, and simmer until vegetables are tender, approximately 25 minutes.
  • Strain the soup into a large bowl, allowing the liquid to collect, without washing the stockpot.
  • Transfer the strained solids into a food processor or blender and blend until smooth. Incorporate the purée into the broth in the bowl.
  • In a stockpot over medium heat, melt the butter until it becomes smooth and bubbly. Add in the flour and stir continuously until it forms a creamy paste, which should take about 1 to 2 minutes.
  • Slowly incorporate the broth-purée mixture into the pot and bring it to a boil. Add in the rest of the chopped peppers, lower the heat, and let it simmer for 10 minutes.
  • Gently swirl the soup before serving in six bowls, each featuring a dollop of sour cream on top.

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