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:
How To Make This Recipe
- Preheat the oven to 425 degrees and begin by prepping the vegetables. Cut the tomatoes in half, thinly slice the onion, smash the garlic cloves and remove the paper skins and chop the red peppers into ¾ inch pieces.
- Add the chopped vegetables to a large roasting pan or glass baking dish. Toss with olive oil and season with salt and pepper. Roast in the oven for an hour.
- Let the vegetables cool slightly. Using tongs, slip the skins off of the tomatoes. Transfer them to large bowl, removing any hard cores in the process.
- Add the remaining vegetables and juices to the bowl. Transfer half of the vegetables and any accumulated juices to a blender. Blend until smooth. Transfer to a large saucepan. Repeat with remaining vegetables.
- Add enough broth to give the soup a nice, creamy consistency. Bring to a boil over medium heat and continue to simmer for 10 minutes. Add 1 teaspoon of vinegar and season with salt and pepper to taste. If you think the soup needs a little more zing, add the second teaspoon of vinegar. Serve topped with chopped basil and a drizzle of olive oil.
Soup Maker Tomato And Red Pepper Soup With Basil
Soup Maker Tomato And Red Pepper Soup. Loaded with fresh basil, fresh tomatoes, red pepper andtinned tomatoes, this is a delicious easy creamy tomato soup made in the MorphyRichards Soup Maker. This soup maker tomato and red pepper soup is alsoSlimming World friendly too.
Our Soup Maker Tomato And Red Pepper Soup is an update based onthe Slimming World tomato soup we originally published in January of 2016. Wehope you enjoy our updated version.
Also Check: Is Knorr Vegetable Soup Mix Gluten Free
Soup Maker Tomato+ Red Pepper Soup
The title for this red tomato and red pepper soup has come about for all the years that I have enjoyed watching Ready, Steady, Cook. I used to love that cookery show.
It was before Masterchef became popular and it was always on television when I came home from school and I would have my dinner while watching it.
It had two celebrity chefs and they had twenty minutes to cook a recipe based on the ingredients that a guest had brought in with them.
It used to amaze me how good the food looked when it just took 20 minutes to make and kind of encouraged cooking from scratch for dinner.
One team was peppers and theother was tomatoes and it always made me want to eat lots of tomatoes andpeppers.
Ironically, as a kid my mum often served me tomato soup for dinner while I was watching it!
Some delicious on the vine red tomatoes and some red peppers make a fantastic combination for a healthy soup maker soup and because peppers are so sweet it gives a lovely balance of flavours.
Then add in carrots for the creamy tomato factor and some tinned tomatoes for flavour and youâre in soup maker tomato and red pepper soup heaven!
If you have not used a soup makeryet to make tomato soup, then this red pepper and basil version is a wonderfulstarting point.
Roasted Tomato And Red Pepper Soup Recipe
A splash of olive oil and fresh basil makes this simple tomato and red pepper soup oh-so special
- Preparation time
- 10 mins
You might think of soup as a winter food but trust us, this tomato and red pepper soup is even better in summer when you use in season, ripe and sweet tomatoes and peppers. It is full of the sunshine flavours of the Mediterranean somewhere we cant get to right now! Our recipe starts by frying off the fresh tomatoes and pepper with onions and garlic, but you could also roast all that veg for extra flavour instead and start on step two. What is imperative, however, is that you have fresh basil, a drizzle of olive oil and a crack of black pepper to serve it.
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Tomato Salad With Chickpeas And Feta
Peak summer eating doesnt get much easier than this fresh tomato salad
Peak summer eating doesnt get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavour. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savoury-sweet crisp topping. The nut-seed-spice mixture is completely flexible use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The supermarket-bought granola is optional, but it adds a surprising sweetness and even more crunch . Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.
: Hetty McKinnon
40g roasted, salted shelled sunflower seeds, roughly chopped
30groasted, salted pepitas, roughly chopped
40g roasted, salted almonds, roughly chopped
40g roasted, salted pistachios, roughly chopped
25g plain oat granola , roughly chopped
1 tbsp toasted sesame seeds
¼ to ½ tsp chilli powder or red-pepper flakes
½ tsp salt
1. Place tomatoes into a large bowl and add the garlic and 1 tsp salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes .
4. To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.
Soup Makertomato Soup With Tinned Tomatoes
One of my BIGGESTcomplaints about making soup maker tomato soup is that the soup maker is so small,and you lack space to make a lot of soup with. So, what I do is add in someextra tinned tomatoes at the end of cooking.
The tinned tomatoes are already cooked, and you can stir them in and even better because the tinned tomatoes are cold, they help cool the soup a little.
As there is nothing worse than wanting to eat your favourite soup maker tomato soup and ther soup burning your tongue.
Read Also: Sunbird Hot And Sour Soup Mix
Nourished By Nutrition Facts
Red peppers and tomatoes are full of vitamins, minerals, and antioxidants especially lycopene and vitamin C.
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.
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 Make Roasted Red Pepper Soup Step By Step Photos
Dice one yellow onion and mince four cloves of garlic. Add the onion and garlic to a soup pot with 2 Tbsp butter and sauté over medium heat until the onions have softened.
Once the onions have softened, add 2 Tbs of all-purpose flour and continue to sauté for about two minutes.
Transfer the onion mixture to a blender and add one drained 12oz. jar of roasted red peppers.
Purée the peppers and onions together until smooth.
Transfer the roasted red pepper mixture back to the pot. Add one 28oz. can crushed tomatoes, 1/2 tsp dried basil, ¼ tsp dried thyme, ¼ tsp freshly cracked pepper, and 2 cups vegetable broth. Stir to combine and dissolve any flour left on the bottom of the pot.
Heat the soup over medium, allowing it to come up to a simmer. Simmer the soup, stirring occasionally, for 15 minutes. Finally, taste the soup and add salt or other seasonings to your liking
Serve hot with bread for dipping! I garnished my bowl with a little drizzle of olive oil and some more freshly cracked pepper.
You May Like: Campbell’s Low Sodium Soup
Why This Recipe Works
- It begins with a simple, short list of ingredients.
- Everything is roasted in the oven. That means hands-off, easy prep for you while the vegetables cook themselves.
- The roasting process intensifies the flavors of the vegetables which makes for a really delicious soup that tastes deeply of tomato and red pepper.
- It’s creamy without the cream! The blended vegetable create a thick soup that doesn’t need any additional dairy to give it a satisfying, velvety texture.
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!
Also Check: Campbell’s Chicken Noodle Soup Recipe
How To Make Tomato And Roasted Red Pepper Soup
Roast the tomatoes and red bell peppers. Because I make stashes of blended roasted tomatoes and freeze them to use in soups, stews, and pasta all winter long, I usually do these two roasting tasks separately.
The homemade tomato sauce truly makes a difference. Youll need 2 cups of tomato sauce for this recipe, so about 2 pounds of cocktail or medium-sized tomatoes, 1 head of garlic, and fresh herbs. Drizzle with olive oil and roast at 400°F for 40-45 minutes. Blitz in a blender with a few of the roasted garlic cloves and season with kosher salt and black pepper.
To roast the red bell peppers, simply place them on a foil-lined baking sheet and bake at 425°F for 30-40 minutes. Rest, then pull the skin from the membrane and discard the stems and seeds.
Roasted Red Pepper And Tomato Soup
All summer long, I admired other blogs recipes for soup but broke into a sweat at the mere thought of sipping from a steaming bowl. Tomato and bell pepper soups taunted me most since they contain my very favorite flavors. It just didnt seem fair that my favorite ingredients grew during the hottest season of the year. Now that it is finally cool enough to turn on the oven and the stove, I decided to capture those flavors in a giant batch of soup to bottle and freeze.
In preparation, I bought a few Oklahoma grown red bell peppers at the Saturday morning farmers market and filled a bag with organic tomatoes at the store on the way home. Perhaps I should have made this soup a couple of weeks ago with the last of the locally grown tomatoes, but the weather wasnt cooperating and I was not to be deterred.
On Sunday, I woke up late and discovered that it was raining for the second day in a row. I pulled on leggings and rain boots and ducked into a diner with girlfriends to discuss the birthday party the night before. As usual, we lamented the fact that there are no decent guys to date in this town .
I divided the soup into 8 ounce canning jars, filling them up to the freezer line. I left the tops off until the soup had frozen completely. I feel a little better about the predicted harsh winter ahead knowing that Ill have hot soup to warm me up.
- Total Time:1 hour 10 minutes
- Yield:About 12 cups1x
- Pinch of cayenne pepper
- Salt and pepper, to taste
Also Check: Soup Book By Jon Gordon
Roasted Red Pepper Chickpea & Tomato Soup
We have been freezing our bits off lately!
The temperatures dropped drastically this past weekend, and while this winter has been nothing but mild so far, the cold has me craving all the cozy things.
First up on my cozy list: soup. Always and forever.
I have talked about this time and time again here on the blog, but I am a soup fanatic. There is simply nothing better on a freezing winter evening than a piping hot bowl of soul-warming soup. I also love that making a big pot of soup usually means that I dont have to cook dinner for a couple nights in a row. That might be the best part.
If youre like me, youre still in the healthy-ish eating mindset, and this roasted red pepper and chickpea soup is just the thing! It checks everything off on the soup list for me.
First, it tastes like heaven. Very important.
Second, its main ingredient is one of my favorite things on earth: roasted red peppers. I adore them, especially in soup form. Theyre sweet, smoky, and savory all at once. Dan calls me a pepper freak, because Ill take them in any form at every meal.
Third, this soup is really, really good for you! It is dairy and gluten free , vegan, and every single ingredient is healthy. But the flavor is nothing short of spectacular, and it does leave you satisfied despite being light.
Yes, that is definitely happening.
How To Make This Soup A Balanced Meal
This soup is pretty light, making it a great warm appetizer or side-dish loaded with veggies. If youd like to make this soup a meal, I recommend adding protein and a complex carbohydrate or more healthy fat. Some examples include:
- Add cooked chicken or white beans
- Serve over cooked quinoa
- Top with hemp seeds and serve with crusty bread or sourdough
- Serve alongside a turkey sandwich or grilled cheese
- Pair with a messaged kale salad with hemp seeds, chickpeas or other protein of choice
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How To Make Roasted Red Pepper Tomato Soup
This recipe can be made all on the stovetop, in the oven or on the grill. All methods work beautifully. In summary, heres how to do it:
- First, roast the red bell peppers either on a gas flame on the stove top or in the oven set on broil.
- Second, cook the tomatoes in a bit of olive oil on the stove-top, on the grill in a cast iron skillet or in the oven just under the broiling red peppers.
- Next, once the peppers are charred, steam them for about 10 minutes in a lidded bowl. Then, peel the skin and remove the stem and seeds.
- Last, toss the peppers and tomatoes plus all their juices in a blender. Blend, then drizzle in olive oil to make the soup extra creamy. Toss in a bit of salt, basil and fresh ground pepper.
Making red pepper and tomato soup from scratch is so simple and a recipe everyone should have in their back pocket. Adding a few roasted red bell peppers to an already creamy tomato soup creates an even richer, a little sweeter soup. And just look at that color!
Why Youll Love This Recipe
I am a big tomato soup fan, but Im an even bigger Roasted Red Pepper and Tomato Soup fan. The combination of the sweet and smoky jarred roasted peppers and the slightly spicy fire-roasted tomatoes is out of this world AMAZING.
This recipe serves four, but it can easily be doubled or tripled. I like to top off each bowl of soup with crumbled feta, croutons, and fresh parsley. The feta cheese adds a nice tang to the soup, and the croutons add some needed crunch. The parsley gives each bite a fresh herby flavor, and the green really pops against the red puree.
Rich, comforting and full of flavor, this soup has a super silky, rich texture that will warm you up from the inside out. Perfect for those cold months when you crave filling and satisfying comfort food.
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