Fresh tomatoes and crispy red peppers are roasted to perfection and pureed in to liquid gold to create this creamy, delicious and simple soup. This makes the perfect lunch or weeknight meal served alongside a mozzarella grilled cheese panini sandwich.
I find soups to be so satisfying. I love trying different varieties or coming up with new ones. After the success of my Roasted Red Pepper Alfredo Sauce and thoughts of that delicious sauce on my mind I decided that would be great to incorporate in to a tomato soup. I was so thrilled with the outcome. Fresh ingredients, incorporated with items already in the pantry is not only my motto but what creates this tasty soup. It is so easy to prepare, and good for you. Why ever buy canned tomato soup?
The ingredients call for two cups half and half. You can use regular but I use fat free half and half and it is fantastic. This makes a generous amount of soup. Between my husband, kids and I we eat it all up, with maybe just a little left for lunch the next day. You can make a batch of this and freeze it as well. Pour it in to 8oz freezer safe container and when you are ready for some tomato soup, pop it out of the freezer, toss it on the stove and soup is ready to go. This is also a great soup to make when you have a bunch of tomatoes and peppers you need to use up.
Next time you are in the mood for grilled cheese and tomato soup, before you pop open that can of soup give this recipe a try. I promise you, your grilled cheese and tomato soup will taste so much better!
Roasted Red Pepper and Tomato Soup
2 pounds tomatoes, quartered
2 pounds red peppers, seeded and quartered
1 tablespoon olive oil
3 tablespoons butter
¼ cup all-purpose flour
¼ teaspoon fresh garlic, minced (about 2 cloves)
2 cups half and half
2 cups chicken broth
½ cup freshly grated Parmesan cheese
½ teaspoon salt and pepper plus additional for taste
Preheat oven to 425 degrees.
Place tomatoes and peppers in a single layer on a baking sheet. Toss with olive oil and a pinch of salt and pepper. Roast for 20-25 minutes until tender and slightly charred. Remove from oven and let cool slightly.
Place roasted tomatoes and peppers in food processor and blend until smooth. Pour pureed through a sieve to remove any seeds and lumps. Set aside.
In a large saucepan melt butter over medium heat. Add in minced garlic and heat for 2-3 minutes. Add flour and stir until butter is absorbed in to flour. Gradually add in half and half a few tablespoons at a time, stirring well after each addition and sauce is thick before adding more. Continue until all half and half is added followed chicken broth. Stir in red pepper and tomato puree, followed by Parmesan cheese. Season with salt and pepper.
Turn heat to low and simmer for 30 minutes.
For a lighter version use fat free half and half
Tomato and Red Pepper puree should be about 2 ½ cups.
|Drizzle olive oil over peppers and tomatoes. Sprinkle with salt and pepper. Roast for 20-25 minutes.
|Beautiful roasted peppers and tomatoes ready to be pureed.
|Run puree through a sieve to remove any seeds and lumps.
|Delicious red pepper and tomato juice ready to be added to the soup.
|The end result. Delicious Roasted Red Pepper and Tomato Soup.
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