Tomato and Roasted Red Pepper Soup
"This is my favorite soup. It's a nice balance of sweet and savory, and it freezed beautifully. I like it with grilled cheese.
(I hate to specify a brand name / hard to find ingredient, but I haven't found a good substitute for Thai Kitchen's roasted red chili paste.)
[This is adapted from The Naked Chef (Jamie Oliver).]"
photo by Pamela
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 red peppers
- 2 tablespoons extra virgin olive oil
- 1 tablespoon roasted red chili paste
- 1 garlic clove
- 3 (14 ounce) cans diced tomatoes
- 2 tablespoons red wine vinegar
- 2 cups chicken stock
- salt
directions
- Broil the red peppers, turning them so they blacken on all sides. Once they’re black, put them in a bowl, cover tightly with plastic wrap, and leave them until they’re cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.
- Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.
- Finely chop the garlic, add to the pot, and cook for 2 minutes.
- Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.
- Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.
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Reviews
-
Excellent! I bought a jar of bulk roasted red peppers and the jar broke... so I had to find some recipes to use them in. I had four different ones picked out, but after trying this soup I scrapped the other recipes and made four batches of it to freeze for later. I used veggie stock instead of chicken to make it vegan, it couldn't have turned out better. -
Oh MAN!!!! YUMMY!!!!!!! I skipped a step and used most of a jar of roasted red peppers, so this went together in no time. I only used two cans of tomatoes (one was Italian seasoned) I am absolutely going to have to double the recipe next time. This is just fabulous! I had it for lunch yesterday with some cheese quesedillas and put a couple containers in the freezer, but I have a feeling they won't be there for long! :) Thanks for sharing. -
This is a delicious. We used vegetable stock, yellow peppers and regular hot sauce. We loved the smooth taste. -
Thanks for recommending this recipe. It still didn't convince me to become a soup lover, but it was really good, lol! I served this with Grilled Cheese, Diner Style Recipe #108522. My husband loved the soup and the leftovers are waiting in the freezer for his lunches. Thanks again! -
This soup is soooo good! It was comforting, zesty, and warming inside and out. I actually roasted a whole head of garlic and added that to the pot after the peppers. After pureeing the whole batch, I decided to only add 1/2 cup of chicken broth, and we found the consistency to be perfectly to our liking. Thank you so much for sharing!
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RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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