Roasted Red Pepper and Tomato Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 1⁄8 teaspoon salt
- 2 garlic cloves, whole and unpeeled
- 1 red onion, quartered
- 3 tomatoes, cut in half
- 2 (340 g) jars roasted red peppers
- 2 cups chicken broth
- 2 teaspoons balsamic vinegar
- 1⁄2 cup merlot red wine
- 1⁄4 teaspoon cayenne
- salt and pepper
directions
- Toss garlic, onion and tomatoes with olive oil and salt. Roast garlic, onion and tomatoes in 400 degree oven for 45 minutes. When vegetables are slighly cooled, remove skin from garlic and tomatoes.
- In blender, add roasted vegetables and bottled red peppers. Blend until smooth.
- In a pot on stove, pour blended vegetable mixture. Add chicken broth, vinegar, Merlot and cayenne pepper. Add salt and pepper to taste.
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RECIPE SUBMITTED BY
I live in Ontario (Canada) and love to cook. I am doing my PhD right now and always am looking for a break from my studies. I like to read recipe books and experiment with new recipes. I love to cook anything ethnic and try to incorporate vegetarian meals into my diet at least twice a week.
My ratings:
5 stars:
I don't give out five stars easily - the dish has to be spectacular and something I would make again and again.
4 stars:
A good dish that I might adapt a little but something that I would put into my recipe collection.
3 stars:
I seem to give out a lot of these! These are dishes that are good but they are missing something or they don't live up to my expectations. I would not make them again simply because they aren't a favourite not necessarily because they were not good :)
2 stars:
A dish that for some reason didn't work out or I just did not like it :)
1 star:
I don't think I'll give any of these out!