Roasted Red Pepper & Tomato Soup

Roasted Red Pepper and Tomato Soup via A Beautiful Mess Soup has got to be one of the most craved-for meals during cold weather. For me, I especially love serving hot soup in oversized coffee mugs. As the soup begins to cool, I can wrap my hands around the mug to warm my fingers.Β 

I have chronic cold hands. Death fingers (that’s what I call them). So, take it from your ol’ friend Death fingers, make some soup this month if it’s cold where you are. It’s the perfect remedy.

Roasted Red Pepper and Tomato Soup via A Beautiful MessI love all kinds of soups, I must confess. It can be super creamy potato soup, rustic lentil, or aΒ purΓ©ed veggie based soup. This is the latter. So, you can feel better as this comfort food is mostly cooked vegetables that you’ll be consuming. Score!

Ingredients for roasted red pepper and tomato soupRoasted Red Pepper & Tomato Soup, serves 2-3.

2 roasted red bell peppers
2 tablespoons olive oil
1 small white onion, chopped
2-3 cloves of garlic, minced
one 14.5 ounce can of diced tomatoes (and their juices)
1/8 to 1/4 teaspoon cayenne pepper
2-3 tablespoons cream (optional)
salt and pepper to taste

First you need to roast your red peppers. Sometimes you can find roasted red peppers already cooked and de-skinned in a jar, which makes this an even easier meal to prepare. But if you can’t find any in a jar or just prefer to roast your own, here’s how.

Roasted red pepper soupHow to roast red peppers
Remove the stem, inside veins, and seeds from the bell peppers. Cut in fourths. Rub a tablespoon of olive oil over a baking pan and place the peppers on the pan, cut side down. Cook under the broiler until the skins become charred looking, about 6-8 minutes for me. I find that broilers are all a little different, so keep an eye on them so they don’t burn.

Once you remove them from the oven, place in a plastic bag (or two). Seal and let them steam for a couple of minutes. Once they are just cool enough to handle, remove the bags and peel off the skins.

How to peel roasted red peppersIn a medium sized pot, add a tablespoon olive oil and heat over medium heat. Toss in the onion and cook for 2-3 minutes until it begins to soften. Toss in the garlic and cook another 1-2 minutes. Season with the cayenne and a little salt and pepper.Β 

Now add in the canned tomatoes and juices and the roasted red peppers. Cook over medium low heat for 5-6 minutes until everything gets heated. Puree with an immersion blender or in a blender in batches (be careful as it’s hot!). Continue to cook and add the cream if you are using it. Also, if the soup seems too thick, you can add a little vegetable stock or water to thin it out.

Roasted Red Pepper and Tomato Soup via A Beautiful Mess Taste and add more salt and pepper to your liking. Serve hot with little toast croutons or a grilled cheese sandwich. Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

Roasted Red Pepper & Tomato Soup

Ingredients

  • 2 roasted red bell peppers
  • 2 tablespoons olive oil
  • 1 small white onion chopped
  • 2-3 cloves of garlic minced
  • one 14.5 ounce can of diced tomatoes and their juices
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 2-3 tablespoons cream optional
  • salt and pepper to taste

Instructions

  1. First you need to roast your red peppers. Sometimes you can find roasted red peppers already cooked and de-skinned in a jar, which makes this an even easier meal to prepare. But if you can't find any in a jar or just prefer to roast your own, here's how.
  2. Remove the stem, inside veins, and seeds from the bell peppers. Cut in fourths. Rub a tablespoon of olive oil over a baking pan and place the peppers on the pan, cut side down. Cook under the broiler until the skins become charred looking, about 6-8 minutes for me. I find that broilers are all a little different, so keep an eye on them so they don't burn.
  3. Once you remove them from the oven, place in a plastic bag (or two). Seal and let them steam for a couple of minutes. Once they are just cool enough to handle, remove the bags and peel off the skins.
  4. In a medium sized pot, add a tablespoon olive oil and heat over medium heat. Toss in the onion and cook for 2-3 minutes until it begins to soften. Toss in the garlic and cook another 1-2 minutes. Season with the cayenne and a little salt and pepper.
  5. Now add in the canned tomatoes and juices and the roasted red peppers. Cook over medium low heat for 5-6 minutes until everything gets heated. Puree with an immersion blender or in a blender in batches (be careful as it's hot!). Continue to cook and add the cream if you are using it. Also, if the soup seems too thick, you can add a little vegetable stock or water to thin it out. Add salt and pepper to taste.

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