Roasted Red Pepper and Tomato Soup From Scratch

21,328

89

17

Introduction: Roasted Red Pepper and Tomato Soup From Scratch

A classic soup made from simple fresh ingredients.

Step 1: Ingredients

5 Red Bell Peppers
1 Tbsp Oil
2 cloves Garlic
2 Red Onions
4 Tomatoes
4 Cups Chicken Stock (for best results, and low sodium, use homemade)
Salt and Pepper

You will also need:
- Ice
- Blending device
- Kitchen

Step 2: Skin and Seed Tomatoes

Though I've separated them out the tomatoes, bell peppers, and onions can be prepared somewhat simultaneously.

Prepare boiling water and ice bath. Place tomatoes in boiling water for around 30 seconds then transfer immediately to ice water until cool.

Cut tomatoes into wedges. The skin should slip right off, then cut out and discard the seeds.

Roughly chop.

Step 3: Roast Peppers

Quarter peppers and remove seeds. Lay the peppers out skin side up on a baking sheet and broil until charred (~15 minutes).

Transfer to a bowl and cover with aluminum foil until cool enough to handle.

Remove skins and roughly chop.

Step 4: Chop Onions and Garlic

Chop onions and garlic.

Step 5: Begin to Cook

Cook onions and garlic in the oil over medium heat until translucent and starting to brown (5-10 minutes).

Add tomatoes and cook until very soft (5 minutes).

Step 6: Blend

Add in roasted peppers and a little bit of the stock and blend until desired chunkiness is achieved.

Step 7: Finish

Return to heat and add remaining stock. Add salt to taste.

When heated through, serve with fresh cracked black pepper and toast.

Step 8: Homemade Stock (op)

If you'd like to make your own stock here is an easy way to do it.

Get a large pot (8 quarts) and fill it with:
As many as you've got/will fit chicken bones. Raw or cooked.
20% as much vegetables as bones. Typically 2 parts onion, 1 part carrot, 1 part celery.
Herbs such as bay, thyme, and pepper corns.

Cover with cold water, and bring to a simmer (do not boil). Simmer 1-3 hours.

Strain first through a colander to catch bones, then through a sieve to catch smaller bits.

Cool in the fridge and remove layer of fat which solidifies on top.

Be the First to Share

    Recommendations

    • Pumpkin Challenge

      Pumpkin Challenge
    • Build a Tool Contest

      Build a Tool Contest
    • Mason Jar Speed Challenge

      Mason Jar Speed Challenge

    17 Discussions

    0
    Goose
    Goose

    5 years ago on Introduction

    Just made some for GF and me.. I roasted the bell peppers over BBQ and the red onion just enough to get the smoke flavor in there too. With some toasted bread and feta cheese on top on the side. Dinner was amazing our favorite tomato soup. Both thumbs up..... Thank you for a great recipe....

    0
    milothefultz
    milothefultz

    9 years ago on Introduction

    YUM. All I have to say is that I have eaten it every night after I made it. Thank you!

    0
    Osquar
    Osquar

    10 years ago on Step 6

    When it comes to the stock, instead of the home-made stock can one use those stock-dices that just need to mix with water? If that's ok then would it still be the same quantities?

    0
    NoFiller
    NoFiller

    Reply 10 years ago on Step 6

    That should be fine. It should say on the package how much water to add to made stock (rather than gravy or something).

    0
    whathathgodwrought
    whathathgodwrought

    10 years ago on Step 7

     Just tried it and it's great! My friend took a taste out of the pot and immediately scooped out a bowlful for herself. Great recipe.

    0
    Foaly7
    Foaly7

    10 years ago on Introduction

    For the chicken stock, could you theoretically buy a cooked chicken, say, a roteiserie (There's one word I can't spell at all.) chicken from Wal-Mart, and take the bones from that?

    0
    NoFiller
    NoFiller

    Reply 10 years ago on Introduction

    As long as they aren't flavoured in a funny way they'll work fine. Bones are bones.

    0
    Foaly7
    Foaly7

    Reply 10 years ago on Introduction

    Okay then. Would you use the same procedure for shellfish stock? Just with the exoskeleton.

    0
    jwystup
    jwystup

    10 years ago on Step 7

    This turned out great! A few pepper pieces didn't cook as thoroughly as the others and were difficult to peel, but now I know what I did wrong. One question - where do you use the oil? I assumed it was for when you put the onions on and that's what I did, but you didn't say so I wasn't positive. I will definitely make this again.

    P2102100001.jpg
    0
    NoFiller
    NoFiller

    Reply 10 years ago on Introduction

    Yes, you assumed correctly. Thanks for pointing that out. Thanks for posting a pic of how it turned out, it looks tasty.

    0
    lemonie
    lemonie

    10 years ago on Introduction

    Good looking soup, I imagine it tastes that good too. Is that pitta-toast?

    L

    0
    NoFiller
    NoFiller

    Reply 10 years ago on Introduction

    Actually they are some leftover homemade crackers. I've got a plan to make an 'ible for them next time I get around to making a batch.

    0
    lemonie
    lemonie

    Reply 10 years ago on Introduction

    They look good, please do make an I'ble.

    L

    0
    luvit
    luvit

    10 years ago on Introduction

     i like crushed red pepper in my tomato soup. and black pepper. in my grilled cheese sandwich, i sometimes add 1/8" thick slice of ham.
    add this then you'll get 5 stars.

    0
    l8nite
    l8nite

    10 years ago on Introduction

    This sounds soooooooooooo good ! all thats missing is a grilled cheese sandwich