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Roasted Red Pepper And Tomato Soup Healing Eating
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Roasted Tomato And Red Pepper Soup
Published on by Helen Best-ShawLast Updated on
This easy roasted red pepper and tomato soup recipe is full of flavour, rich in colour and packed with antioxidants. Quick and easy to make, it is ideal for making the best of leftover, or overripe produce. Vegan and naturally gluten free.
Everything You Need To Know
Roasted Tomato And Red Pepper Bisque
I love having a giant batch of soup on hand in the winter. Its nostalgia that has me stocking our freezer for a New England blizzard rather than the mild rain and occasional snow customary in North Carolina.
This Roasted Tomato and Red Pepper Bisque is a family favorite we keep on hand during the holidays. We pull it out when family stop in for lunch and it is must have when we go to the mountains in the winter. We transport it frozen and heat it up for lunches. It really hits the spot after a morning of skiing or building snow men!
I keep this soup in the freezer to pair with skillet focaccia or grown up grilled cheese with cheddar, gruyere, gouda, bacon and sliced tomatoes. This roasted tomato bisque is as warm and comforting as a favorite sweatshirt or worn in leggings at the end of a long day.
Roasted Tomato and Red Pepper Bisque features pan roasted tomatoes, red peppers, and garlic added to a classic soup base. The soup base is a mirepoix of shallots, carrots, celery, chicken broth and crushed tomatoes. Everything gets cooked down and pureed with a splash of cream giving this soup a rich velvety texture.
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How Do You Prevent Tomato Bisque From Curdling
When you use cream the fat should prevent the cream from curdling as long as the soup isnt boiling when you add it. If you are making a bisque with an alternative such as half and half or other dairy free alternatives you should add 1/2 teaspoon of baking soda to the tomato soup just before you add your milk. This will bring the acid level down and prevent curdling.
How To Make Red Pepper And Tomato Soup Step By Step
Before you start, read my step-by-step instructions, with photos, hints and tips, so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One First prepare the vegetables, ready to be roasted. These can be nice and chunky as we are going to blitz the soup no need for fine chopping here!
- Slice the onion in half, then top and tail to remove the stalk and root. Then peel off the papery skin. Chop each half into quarters.
- Cut the tomatoes in half or quarters depending how big they are, removing any stalks.
- Cut the peppers into chunks, discarding the core, seeds, and stalk.
- Peel the garlic, and chop any large cloves in half.
Step Two Spread the onion, tomatoes, peppers and garlic out in a large roasting pan. Add a generous sprinkling of salt and pepper, herbs, and chilli or paprika if you want to use it. Then drizzle the oil over.
Helens Fuss Free TipYou want a nice big roasting pan so you can spread the vegetables out to a single layer, so they will actually roast. If you cram them in, they will steam. If necessary, use two pans.
Step Three Put the pan in the oven and roast the vegetables at GM 6 / 400°F / 180°C for 35 minutes, until soft and starting to brown.
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Creamy Roasted Red Pepper Tomato Soup
Sometimes, you just need comfort food in your life. But comfort doesnt have to mean unhealthy. Such is the case with this healthy yet insanely creamy red pepper tomato soup!
If you have 30 minutes, you can make this simple, nutrient-rich soup thats perfect for chillier days or when you just need a comforting bowl of soup. Or if you made a grilled cheeze and need a dipping companion. Either way, weve got you covered!
This recipe is inspired by my all-time favorite soup the Creamy Tomato Bisque from our Everyday Cooking Cookbook!
This version is similar to classic tomato soup with the addition of sweet bell pepper. In place of cream, I rely on coconut milk for subtle sweetness. And the flavor comes from rich tomato paste, garlic powder, dill, and basil. Once its blended all up, it takes on a deep red-orange hue and silky-smooth texture.
I could boast about the flavor all day, but its also so healthy and healing! Tomatoes are rich in lycopene and bell peppers provide plenty of beta carotene, which are both free-radical-fighting antioxidants.
I hope you all LOVE this soup! Its:
Easy to makeComforting& Delicious
This would make the perfect stand-alone lighter meal if you topped it with hearty croutons or even baked chickpeas! Garnish with full-fat coconut milk for even more creaminess.
If you try this recipe, let us know! Leave a comment, rate it, and dont forget to tag a photo #minimalistbaker on Instagram. Cheers!
How To Roast Red Peppers In The Oven
Slice the red peppers in half, de-seed, then rub them with olive oil and a pinch of salt. Place them on a lined baking sheet and roast in a pre-heated oven at 400°F for about 30 minutes.
Once done, cool them for 5 minutes, then transfer them to a bowl or gallon size ziplock bag and seal it. Leave it aside for 10 minutes. That traps all the steam in the bag, causing the skin to separate from the peppers.
After 10 minutes, remove them from the bag and peel off the skin using a kitchen towel.
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Roasted Red Pepper Tomato Soup
Why Youll Love It
- Creamy, without dairy, using cashews for all that luscious texture youre looking for.
- Its healthy and wholesome, low in calories and low in fat with an oil free option, too.
- Bursting with flavour! Kind of hard to believe how a few simple ingredients transforms into a bowl of absolute deliciousness.
- Simple to make with no complicated steps. Just roast, blend and enjoy.
- Naturally gluten free, dairy free, vegan and vegetarian friendly, soy free, and corn free. That makes this dish free from common allergens and suitable for most eaters.
- You can make it in advance and it freezes well too!
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How To Slow Roast Tomatoes And Garlic For Soup
Slow roasting the tomatoes with garlic and onions is what makes this soup so flavorful. When you slow roast tomatoes, they get a deep, sweet flavor, and their acidity is tamed.
What I love about this recipe is that you can roast them for as long as you want. I recommend at least thirty minutes, but you can go up to two or even three hours using this method! This is very similar to making oven-dried tomatoes.
Just spread the tomatoes , sliced onions, and smashed cloves of garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. If youre roasting for 30 minutes, set the temperature to 425. If youre roasting for longer, do a cooler temperature- 350 for two hours, 300 for three hours. Its hard to mess this up, so dont stress yourself out too much about exact timing and temperature.
For context, I roasted my tomatoes for two hours at 350 degrees, and this is how they came out:
Tips Tricks & Questions:
- This recipe takes 4-5 tomatoes depending on the size, during tomato season when I can get large beautifully homegrown tomatoes it takes only 4 but for non tomato season when you are using greenhouse tomatoes I would recommend 5 large tomatoes
- I use Better Than Bouillion Vegetable Base for my broth, I love this product and always keep it in the fridge
- Depending on how chunky you like your soup will depend how long you blend it, I like it still somewhat chunky so I blend about 10-15 seconds, if you like it smoother youll want to blend longer, about 20-30 seconds depending on your blender/food processor
- Amp up the flavor! Feel free to add milk/cream for a creamier soup
If you like my Roasted Red Pepper and Tomato Soup Recipe you might also like:
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Whats Better Than Tomato Soup Roasted Red Pepper Tomato Soup
While we love a good mug of creamy tomato soupyes, we are soup-in-a-mug peoplethis roasted red pepper soup gives classic tomato soup a run for its money! Roasted peppersthey come from a jar, so no prep neededplus fire roasted tomatoes make for a boldly flavored soup with a wonderful smoky flavor that we just adore. Particularly as we head into the cooler months, this is exactly the kind of flavor profile we really crave. Crumbled goat cheese is our topping of choice, but you can also play around with the garnishesjust like regular tomato soup, it pairs really well with a perfect grilled cheese.
Tomato And Roasted Red Pepper Soup
Quick tomato soup has always been one of my favorite comfort foods, and this time I upped the game by adding a jar of smoky roasted red peppers and a butter-and-flour roux to give the soup extra body and richness. I just love the simplicity of this Tomato and Roasted Red Pepper Soup. All you need is a loaf of crusty French bread for dipping and youve got a simple, yet luxurious meal. #treatyourself
Originally posted 3/22/2016, updated 3/5/2022.
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Roasted Red Pepper & Tomato Soup
This vibrant soup is as rich in flavor as it is in color, and its very straightforward to make. Throw everything in to roast and then simply blend it into this inviting soup. This is a great recipe to make fresh or in advance for leftoversit tastes fantastic either way
This delicious recipe is one of over 75 recipes in the book, Medical Medium Cleanse to Heal.
Tomatoes: Harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. Lycopene is a beloved nutrient that the liver admires: the liver uses it to shield itself from cell damage, plus lycopene helps the liver detox red blood cells safely, smoothly, and efficiently. If youre avoiding tomatoes due to trendy nightshade hatred that constantly recirculates over and over again, youre missing out on keeping your liver healthy and preventing disease.
Garlic: Since the liver deals with an onslaught of pathogens, it needs herbs and foods that help it fight its cause. Garlic is one such herbal food. The medicinal, pungent, astringent quality of garlic is a pathogens worst nightmare. Phytochemical compounds from garlic seep through the walls of the intestinal tract into blood vessels that lead up through the hepatic portal vein into the liver.
Roasted Red Pepper & Tomato Soup
Ingredients:
Directions:
Tip:
Find over 75 more delicious, healing recipes in Cleanse to Heal for you and your family.
Anthony William, Inc. – Disclaimer for Medical Medium Blog
What You Will Need
- Vegetables – To make the soup base. We used onion, carrot, celery and some garlic. Save yourself some time by using frozen onion and garlic. Make sure the carrot is finely diced, so it is cooked in time.
- Roasted red peppers – The stars of the show. Either roast your own or use shop bought to make this in under 20 minutes.
- Fresh plum tomatoes – Or any fresh tomatoes the fresher the better.
- Vegetable stock – Either home made or store bought is fine. If using store bought, try to use the best stock possible as you will be able to taste the difference. If making this for younger kids, then use a low salt stock.
- Balsamic vinegar – Adds a lovely depth of flavour and goes perfectly with the tomatoes.
- Herbs – We went with basil as it compliments tomatoes so well.
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What Youll Need To Make The Best Roasted Red Pepper Soup Youve Ever Tasted
If we tell you that the main ingredients for this soup come largely out of cans and jars, would you still believe us that the resulting red pepper soup is insanely delicious? Well buckle up, because thats what were telling you! Heres how basic the ingredients are for this easy roasted pepper tomato soup:
- Onion
- Stock
- Red wine vinegar
- Red pepper flakes
Ingredients In Roasted Tomato And Red Pepper Bisque
Fresh Tomatoes: fresh tomatoes get roasted with bell peppers, garlic, basil, and a drizzle of balsamic vinegar which gives the soup an amazing depth of flavor.
Red Bell pepper: roasted bell peppers give a hint of sweetness to cut the acidity of the tomatoes and more complexity to the bisque.
Mirepoix: the classic soup base of shallot, carrots, celery, and garlic creates an aromatic flavor base to build the bisque on.
Basil: fresh basil
Bay: an aromatic that helps keep the dish from being too heavy.
Crushed tomatoes: you can use all fresh or all canned crushed tomatoes but for this bisque recipe we love using a little go both!
Stock: chicken or vegetable stock add flavor while providing the needed liquid.
Balsamic vinegar: adds tang and a subtle sweetness to the soup which you need against all the acid from the tomatoes
Cream: cream is key to getting the creamy velvety texture of a tomato bisque. If you dont use full fat cream make sure you add 1/2 tsp of basking soda to the tomato soup just before you add your milk or temper the milk before adding to prevent curdling.
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Nourished By Nutrition Facts
Red peppers and tomatoes are full of vitamins, minerals, and antioxidants especially lycopene and vitamin C.
Lycopene
Lycopene is an antioxidant that is part of the carotenoid or vitamin A family. This gives tomatoes, red bell peppers, papaya, pink grapefruit, and guava their red color. Lycopene can help low triglyceride and LDL-cholesterol levels, decrease the risk for hardening of the arteries, help prevent prostate cancer, and help prevent UV ray damage.
Vitamin C
This water-soluble vitamin acts as an antioxidant in the body. Its essential for growth and development, tissue repair, and collagen production. It also helps with iron absorption, wound healing, and of course, immune function. Vitamin C helps support your immune system by helping white blood cells function effectively and strengthening your skins defense system. While its a misconception that vitamin C prevents the common cold, research supports that at doses between 500-1000 mg may decrease the length and severity of cold systems.
How To Puree The Roasted Tomato And Red Pepper Soup
Whenever I make a pureed soup, I use an immersion blender to blend the soup directly in the pot. Its SO EASY!
You can transfer the soup to a traditional standing blender if you dont have an immersion blender. But if you dont have one, I highly recommend getting one. Truth be told, I dont even own a standing blender! For smoothies, I just add ingredients to a wide-mouth cup and stick the immersion blender right in to make a single serving smoothie. I did this when I made baby food, too.
But I digress.
Just add the roasted tomatoes to a large pot with heated up chicken stock , and a whole jar of roasted red peppers. No need to drain them- just add the water they come in too.
And blend away! At this point, if youre pressed for time, you can eat the soup as is. It will be more rustic and chunkier. But in the next step, Ill explain how to make it super smooth and creamy.
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Watch This Video Of My Roasted Red Pepper Soup
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If you follow along on my stories, you saw that it took me a few tries to get this soup right. Translation I now have an entire freezer of failed attempts at this roasted red pepper soup. But let me clarify. They werent failed attempts in that they tasted bad. I just learned to not add fresh basil into the soup when blending, as it turned the soup a swampy brown color. More on that in the recipe notes below.
To be honest, Ive never been a huge fan of tomato-based soups. I always thought they were a little bland. But this roasted red pepper soup is the bomb. Its vibrant and flavorful. And much of that flavor is due to the fact that we roast all the vegetables first.
