TOMATO RED PEPPER SOUP
This is one of my absolute favorite soups! Serve with fresh bread and with chives or parsley on top. Sometimes I cook fresh cheese-filled tortellini and put it in the soup. Also, as with all soup, this recipe is only as good as the stock in it -- try to use homemade stock. I make this the night before and reheat it, as it tastes its best the following day.
Provided by hulagirl115
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- 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. Place the peppers into a resealable plastic zipper bag and allow to cool; strip off skin once cooled. Coarsely chop the 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. Remove and discard 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.
- 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.
- 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.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 29.3 g, Cholesterol 20.5 mg, Fat 5.5 g, Fiber 4.9 g, Protein 10.8 g, SaturatedFat 2.9 g, Sodium 660.6 mg, Sugar 11.2 g
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Khloe Huff
[email protected]This soup is delicious! I love the roasted red pepper flavor. It's the perfect soup for a cold day.
Al Fearn
[email protected]I'm not a huge fan of tomato soup, but this recipe is amazing! It's so flavorful and creamy.
Wikum Madushan
[email protected]This soup is amazing! It's so easy to make and it's packed with flavor. I love the combination of tomatoes and roasted red peppers.
Rino Engdal
[email protected]This soup is delicious and easy to make. I love the roasted red pepper flavor.
Rajib Munsi
[email protected]This is the best tomato soup I've ever had! It's so creamy and flavorful. I love the roasted red pepper flavor.
Just Me
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious.
Moaz GR
[email protected]This soup is amazing! It's so easy to make and it's packed with flavor. I love the combination of tomatoes and roasted red peppers.
Veronika Vasyk
[email protected]I made this soup last night and it was a hit! My family loved it. It's so creamy and flavorful.
Jobbor Khan
[email protected]This soup is delicious! I love the roasted red pepper flavor. It's the perfect soup for a cold day.
Tshenolo Manana Ketumile
[email protected]This is my new favorite soup recipe! It's so easy to make and it always turns out perfectly. I love the creamy texture and the rich flavor.
Fanindra Ghimire
[email protected]I made this soup for a party and it was a huge hit! Everyone loved it. It's so flavorful and comforting, and it's perfect for a cold winter day.
Joe Schmoe
[email protected]This soup was amazing! It was so easy to make and the flavors were incredible. I loved the combination of tomatoes and red peppers, and the soup had just the right amount of spice. I will definitely be making this again!