Roasted Red Pepper Soup With Tomato
123
- Prep Time15 min
- Total Time40 min
- Makes6 servings
Photo, Erik Putz.
This is one of our most popular soup recipes. Top each bowl with croutons, cheese—or even cut avocado!
Ingredients
3 red bell peppers, halved
2 tbsp butter or canola oil
1 large onion, chopped
4 garlic cloves, chopped
2 tbsp tomato paste
1 tsp smoked paprika or paprika
1 1/2 tsp salt
1 796-mL can plum tomatoes
1 cup water
1/4 cup 35% cream
Instructions
PREHEAT broiler. Place peppers cut-side down on a foil-lined baking sheet. Broil until tender and charred all over, about 10 min. Transfer to a bowl and cover tightly with plastic wrap. Let cool.
MELT butter in a large pot over medium. Add onion and cook, stirring until softened, 5 min. Add garlic, tomato paste, paprika and salt and cook, stirring, for 1 min. Add tomatoes and water and cook for 5 min.
PEEL charred skin from peppers and remove seeds. Add peppers to pot and cook 5 min. Purée soup in batches in a blender, then return to pot. Simmer on low until hot, about 6 min.
STIR in cream, then serve.
Nutrition (per serving)
Calories 124, Protein 3g, Carbohydrates 14g, Fat 8g, Fibre 3g, Sodium 785mg.
Excellent source of vitamin C.
Kitchen Tips
- Top each bowl with a spoonful of cream, grated Parmesan cheese or croutons.
- Roasting red bell peppers is one way of drawing out the moisture while concentrating the natural sweetness for a delicious soup. Roasted peppers also make a great addition to salads, sandwiches or dips.
Get more of our best soup recipes.
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