Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted red pepper and tomato soup. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Roasted Red Pepper and Tomato Soup is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Roasted Red Pepper and Tomato Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook roasted red pepper and tomato soup using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roasted Red Pepper and Tomato Soup:

1. Take 3 1/2 cups (840 ml) water
2. Take 2 carrots (heaping 2 cups), chopped
3. Take 2 sticks celery, chopped
4. Take 1 large onion (about 3 cups), chopped
5. Make ready 1 cup (240 ml) cauliflower, cut into florets
6. Make ready 2 bay leaves
7. Make ready 1 tsp dried herbs of your choice (optional)
8. Make ready 4 red peppers
9. Prepare 1 can (14.5 oz) can crushed tomatoes
10. Get 1/8 tsp salt (or more to taste)
11. Take 1/4 tsp smoked paprika
12. Prepare 1/4 tsp cayenne pepper
13. Prepare For garnish:
14. Take Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc

How to make Creamy Roasted Red Pepper and Tomato Soup. Add olive oil and onions to a large pot. Stir in red peppers, roasted tomatoes and chicken broth. Take off of the heat and allow to cool slightly.

Instructions to make Roasted Red Pepper and Tomato Soup:

1. Preheat oven to 355°F/180℃.
2. Remove the stems and seeds from the peppers and cut into quarters. Place them on a tin foil lined baking sheet and bake for 20 mins or untill they get tender.
3. Place the water in a pot. Add the chopped carrots, celery, onion, cauliflower, bay leaves, herbs of your choice and cook over medium hight heat. Bring to a boil and cook for 5 mins. Turn the heat down and simmer for 20 mins or until the veggies become tender.
4. Remove the peppers from your oven and let them cool enough to handle. Chop them into pieces and add to your pan along with the tomatoes. Simmer for another 10 mins.
5. I used canned tomatoes this time, but I will try with fresh tomatoes and bake by myself next time.
6. Remove from heat and remove the bay leaf from the soup mix. Place in your blender or use a hand blender to blend until smooth. Taste and check for seasoning and serve while hot!

Stir in red peppers, roasted tomatoes and chicken broth. Take off of the heat and allow to cool slightly. Place in a blender and pulse until smooth. Add the diced roasted peppers, the stock or water, rice, and salt to taste. Season with freshly ground pepper, taste and adjust salt.

So that is going to wrap it up with this special food roasted red pepper and tomato soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!