Roasted Red Pepper-Tomato Soup

Name: Roasted Red Pepper-Tomato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 794 grams can whole San Marzano or other pear or plum tomatoes; 12 servings Crème fraîche or plain yogurt; 710 milliliters vegetable or fat-skimmed chicken broth; 2 cloves garlic, peeled and minced; 2 teaspoons fresh lemon juice; 3 Tbsps olive oil; 198 grams onion , peeled and chopped; 12 servings Chopped parsley; 1 Tbsp paprika such as pimentón de La Vera (see notes); 3 red bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and halved; 12 servings Salt and pepper

Roasted Red Pepper-Tomato Soup might be just the soup you are searching for. This recipe serves 12. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 6g of fat, and a total of 98 calories. A mixture of canned tomatoes, salt and pepper, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Preheat the broiler.

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Broiler

Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes.

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Red Pepper

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Baking Pan

Let cool, uncovered, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving any juices.

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Peppers

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Bowl

In a 3- to 4-quart pan over medium heat, add the olive oil and the onion; stir often until onion is soft, about 5 minutes.

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Olive Oil

Onion

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Frying Pan

Add the garlic and stir until translucent, 1 to 2 minutes.

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Garlic

Add the roasted peppers and tomatoes, along with their juices, and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.

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Tomato

Paprika

Peppers

In a blender or food processor, pure the soup in small batches until smooth. Return pure to the pan and stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste. Ladle into cups or bowls and garnish with a dollop of crme frache or plain yogurt and parsley.

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Salt And Pepper

Plain Yogurt

Lemon Juice

Parsley

Broth

Soup

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Food Processor

Blender

Bowl

Ladle

Frying Pan

Do-ahead tips: Make soup up to 3 days ahead. Store airtight in the refrigerator. Reheat before serving.

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Soup

Party short-cut: If your guests tend to congregate in the kitchen, leave this roasted red pepper soup over a low flame on the stove and set cups, ladle, and toppings nearby (that's one fewer dish to wash).

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Roasted Red Peppers

Soup

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Ladle

Stove

Wine pairing: Classic Brut sparkling wine brings elegance to this dish. Alternatively, a dry, fruity ros is an unexpected match.

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Sparkling Wine