Roasted Red Pepper and Tomato Soup
Ingredients
- 3 medium red bell peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 large tomatoes - peeled, seeded and chopped
- 2 teaspoons paprika
- 1 ½ teaspoons dried thyme
- ⅛ teaspoon white sugar
- 6 cups chicken broth
- 1 pinch ground cayenne pepper
- 1 dash hot pepper sauce
- salt and pepper to taste
- 2 tablespoons butter
- 1 ½ tablespoons all-purpose flour
- 6 tablespoons sour cream (Optional)
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Instructions
- Gather the ingredients.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
- Rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal.
- Let rest for 15 minutes, then peel will come right off and core and seeds will fall out.
- Chop peppers. Reserve one chopped pepper; set aside.
- Heat oil in a stockpot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
- Stir in tomatoes, peppers, paprika, thyme, and sugar. Reduce the heat to medium-low and cook until tomato juices have evaporated, about 25 minutes.
- Stir in broth, cayenne, hot pepper sauce, salt, and pepper; bring to a boil. Reduce the heat, partially cover, and simmer until vegetables are tender, about 25 minutes.
- Place a strainer over a large bowl; pour soup into the strainer, letting liquid accumulate in the bowl. Do not clean the stockpot.
- Pour solids from the strainer into a food processor or blender; purée until fairly smooth. Add purée to broth in the bowl.
- Melt butter in the stockpot over medium heat. Whisk in flour and stir until mixture becomes paste-like, 1 to 2 minutes.
- Gradually stir in broth-purée mixture and bring to a boil. Stir in remaining chopped peppers, reduce the heat, and simmer for 10 minutes.
- Stir the soup before ladling into six bowls and topping each with 1 tablespoon of sour cream.
Source
Original recipe: View Original