Recipe For Roasted Red Pepper And Roasted Tomato Soup

When I set the challenge for this week, to make use of peppers (capsicums), I had not yet seen the Vinatics theme for the month. As soon as I saw that they were doing a vegetarian theme, and one of the dishes was a Red Pepper and Tomato Soup, I knew what I was going to make. Poor David, he had to get soup two nights in a row. I took some inspiration from PinkPolkaDot who used some smoked paprika in the soup she made. This soup is hot and spicy, and you can decide how much hot paprika to add to your dish. It was lovely the next day, warmed up for lunch. I served it two ways – one with coriander and one with cream, and I don’t think either one was a clear winner as they were both good. I would even have combined the two if there had been more coriander to hand.

Roasted Red Pepper And Roasted Tomato Soup
Roasted Red Pepper And Roasted Tomato Soup

Roasted Red Pepper and Roasted Tomato Soup Recipe
 
Ingredients
  • 5 red peppers (capsicums), cut in half and deseeded (you can use any colour but not green!)
  • 30mls olive oil
  • 6 roma tomatoes, cut in half
  • 2 baby leeks, sliced
  • 2 celery stalks, sliced
  • 500mls vegetable stock
  • 1.25mls hot paprika – you can add more if you like it hot and spicy but I would not go beyond 2.5mls
  • salt
  • small handful of coriander, chopped, for garnishing
  • and/or 15mls cream
Method
  1. preheat the oven to 180° Celsius
  2. place the peppers flesh side down in a roasting pan
  3. drizzle with some olive oil and bake for 20 minutes
  4. place the peppers into a glass bowl and over with cling film
  5. reserve the juices
  6. place the tomatoes flesh side down in the roasting pan
  7. drizzle with some olive oil and bake for 15 minutes
  8. heat the remainder of the olive oil in a soup pot
  9. sauté the leeks and the celery until soft
  10. peel and roughly chop the peppers
  11. add the peppers and the reserved juice to the pot
  12. peel and roughly chop the tomatoes
  13. add them and the juices, plus any roasting liquid to the pot
  14. add the vegetable stock and paprika and simmer for one hour
  15. add salt to taste
  16. purée until smooth
  17. serve with your choice of garnishes

 

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0 thoughts on “Recipe For Roasted Red Pepper And Roasted Tomato Soup

  1. This is one of my favorite cold weather soups. I love anything made with peppers. I hope you have a great day. Blessings…Mary

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    1. thanks Mary, the soup is a good winter warmer. Hope you are having a good Sunday 🙂

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  2. Almost forgot, Friday greets to David.

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    1. Friday greets back 🙂

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  3. Always, but always peppers contribute a flavoursome addition to tomato soup, I love adding red peppers to my tomato sauce for pasta…Delcious! x

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    1. it did add a lovely depth of flavour!

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  4. Yummy – I would definitely add both the coriander (extra for me) and cream.
    🙂 Mandy

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    1. I agree with you!

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  5. Doing my capsicum contribution this afternoon for tomorrow’s post.

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    1. great! Have a super day 🙂

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