Tomato Red Pepper Soup

Name: Tomato Red Pepper Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 4 bay leaves; 411 grams diced tomatoes, undrained; 4 stalks celery, chopped; 1 liters chicken stock; 5 cloves garlic, chopped; 2 larges onions, chopped; 237 milliliters grated Parmesan cheese; 4 red bell peppers, quartered and seeded; 8 servings salt and black pepper to taste

Tomato Red Pepper Soup might be just the soup you are searching for. This gluten free and primal recipe serves 8. One portion of this dish contains approximately 10g of protein, 5g of fat, and a total of 155 calories. Head to the store and pick up salt and pepper, bell peppers, onions, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Equipment you will use

Oven

Arrange the pepper pieces on the broiler rack so they don't touch each other, and broil until the skin is mostly charred and the peppers are softened, 8 to 10 minutes.

Ingredients you will need

Peppers

Pepper

Equipment you will use

Broiler

Place the peppers into a resealable plastic zipper bag and allow to cool; strip off skin once cooled. Coarsely chop the peppers.

Ingredients you will need

Peppers

Place the chopped peppers, onions, celery, garlic, chicken stock, and bay leaves into a large saucepan over medium heat, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the onions are and celery are tender, about 15 minutes. Stir in 2 28-ounce cans of diced tomatoes, and remove from heat.

Ingredients you will need

Chicken Stock

Bay Leaves

Tomato

Peppers

Celery

Garlic

Onion

Equipment you will use

Sauce Pan

Remove and discard bay leaves.

Ingredients you will need

Bay Leaves

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Ingredients you will need

Soup

Equipment you will use

Kitchen Towels

Blender

Pot

Return the blended soup to the saucepan, and stir in the 14.5 ounce can of diced tomatoes and the Parmesan cheese. Bring the soup to a simmer over medium-low heat, whisking constantly to melt the cheese. Season to taste with salt and pepper.

Ingredients you will need

Parmesan

Salt And Pepper

Tomato

Cheese

Soup

Equipment you will use

Whisk

Sauce Pan

Bring a pot of water to a boil, and stir in the tortellini. Boil the tortellini over medium-low heat until tender, about 5 minutes; drain in a colander set in the sink, rinse with water, and stir into the soup.

Ingredients you will need

Tortellini