Roasted Red Pepper and Tomato Soup
December 03, 2013
Categories: Comfort Food, Dinner, Lunch, Soups/Stews, Vegetables, Peppers, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Potluck, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Broil, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Make it from scratch, Spring more
"One of my favourite soups. It's quick and easy to put together and big on taste. If gluten intolerant make sure you are using gluten free vegetable stock and tomato soup."
- Serving Size: 1 (508.3 g)
- Calories 208.8
- Total Fat - 11.8 g
- Saturated Fat - 3.1 g
- Cholesterol - 10.3 mg
- Sodium - 479.3 mg
- Total Carbohydrate - 14.6 g
- Dietary Fiber - 4.3 g
- Sugars - 8.9 g
- Protein - 11.7 g
- Calcium - 168.9 mg
- Iron - 1.2 mg
- Vitamin C - 168.6 mg
- Thiamin - 0.2 mg
Slice the clean bell peppers in half and remove the tops, ribs and seeds.
Lay the halves, skin side up on a baking sheet and broil for about 10 to 12 minutes, until the skin is nicely charred.
Place the roasted peppers in a large bowl and cover with a clean towel.
Place in the refrigerator for about 15 minutes or until cool enough to handle.
Peel the skin off.
In the meantime, bring the oil to medium-high heat and cook the onions and garlic until onions are soft and translucent.
Pour in the vegetable broth, add the bay leaf and basil and bring to a boil. Toss in the peeled roasted peppers and bring to a boil; reduce heat and simmer for 45 minutes.
Puree with an immersion blender, or in batches in a blender with the lid off so the steam does not blow it off, just cover with a towel, stir in the tomato soup and heat through.
Add the parmesan cheese and stir until melted and blended.
Sprinkle with salt and pepper to taste and serve.
Tips & Variations
No special items needed.