Best 4 Very Quick Tomato And Roasted Capsicum Soup Recipes

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Indulge in a symphony of flavors with our Very Quick Tomato and Roasted Capsicum Soup, a culinary masterpiece that combines the vibrant tang of tomatoes with the smoky sweetness of roasted capsicums. This delectable soup is not only a feast for the taste buds but also a breeze to prepare, making it the perfect weeknight meal.

But that's not all! Our collection of soup recipes doesn't stop there. Embark on a culinary journey with our:

- Creamy Vegan Corn and Potato Chowder: A luscious and hearty chowder that showcases the natural sweetness of corn and potatoes, enveloped in a creamy and flavorful broth.
- Spiced Red Lentil and Sweet Potato Soup: A vibrant and aromatic soup that packs a punch with its blend of spices and the wholesome goodness of red lentils and sweet potatoes.
- Easy Minestrone Soup: Experience the essence of Italian cuisine with this classic minestrone soup, brimming with an array of vegetables, beans, and pasta, all simmered in a rich and flavorful broth.
- Roasted Pumpkin and Coconut Soup: Delight in the velvety texture and exotic flavors of this roasted pumpkin and coconut soup, where the sweetness of pumpkin meets the creaminess of coconut milk, creating a harmonious balance of flavors.

Prepare to tantalize your taste buds and nourish your soul with these exceptional soup recipes, each offering a unique culinary experience. Let your kitchen be filled with the enticing aromas of these soups, turning mealtimes into cherished moments of comfort and satisfaction.

Here are our top 4 tried and tested recipes!

QUICK ROASTED TOMATO SOUP



Quick Roasted Tomato Soup image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 21

5 pounds Roma tomatoes
2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano)
Handful basil leaves
2 jalapenos
2 red onions quartered, skins on
1 head garlic, cut in 1/2, skins on
Half bunch parsley
Half bunch thyme
Extra-virgin olive oil
Salt
Pepper
Water, if needed
1/2 cup milk
1 loaf crusty wheat-bread
2 cloves garlic, minced
1 tablespoon red pepper flakes
Salt and pepper
Olive oil
1 pint Greek yogurt
1/2 bunch chives, chopped
Salt and pepper

Steps:

  • For yogurt:
  • In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
  • Run everything through a food mill on a medium dye over a medium pot.
  • If too thick, thin with water. Add milk right before service.
  • Croutons:
  • Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
  • Yogurt:
  • Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
  • Garnish the soup with croutons and yogurt.

ROASTED RED PEPPER AND TOMATO SOUP



Roasted Red Pepper and Tomato Soup image

On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.

Provided by Carol Crane

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 15

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
⅛ teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream

Steps:

  • Roast peppers: 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 olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
  • Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
  • Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  • Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
  • Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g

VERY QUICK TOMATO AND ROASTED CAPSICUM SOUP



Very Quick Tomato and Roasted Capsicum Soup image

Make and share this Very Quick Tomato and Roasted Capsicum Soup recipe from Food.com.

Provided by katew

Categories     Peppers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 garlic cloves, crushed
250 g chargrilled red capsicums, drained and diced
820 g tomato soup
1 cup milk
oregano leaves, chopped
50 g feta cheese, crumbled
2 teaspoons balsamic vinegar

Steps:

  • Heat oil in big pot and cook garlic.
  • Add capsicum and cook for 1 minute, stirring.
  • Add soup,milk and 2 cups cold water.
  • Stir to combine.
  • Cover and bring to the boil, stir occasionally.
  • Simmer,covered for 10 minutes.
  • Remove from heat and puree in food processor or with stick blender - take care as hot.
  • Add oregano and balsamic vinegar.
  • Season with salt and pepper.
  • Reheat for about 7 minutes.
  • Serve sprinkled with feta.

Nutrition Facts : Calories 248.8, Fat 9.6, SaturatedFat 4.1, Cholesterol 19.7, Sodium 966.2, Carbohydrate 35.5, Fiber 3.8, Sugar 20.2, Protein 7.8

CAPSICUM SOUP



Capsicum Soup image

A beautiful sweet soup. Perfect served with some corn bread on the side. Use gluten free stock and tomatoes if your diet requires

Provided by Jubes

Categories     Peppers

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 red onions, halved, finely chopped
2 garlic cloves, crushed
4 red capsicums, halved, deseeded, coarsely chopped
1 (400 g) can diced tomatoes
1 1/4 liters vegetable stock (I use Massell as it is currently gluten free)
250 ml thickened cream

Steps:

  • Heat the oil in a large saucepan.Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add capsicum and cook, stirring, for another 5 minutes.
  • Add the tomato and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, for 20 minutes or until the capsicum softens.
  • Use a food processor or hand-held stick blender to blend until smooth. Return to the saucepan.
  • Add the cream and stir over low heat until hot. (If the soup isn't to be eaten all at once-only add the cream to the portion you will be using. The soup will keep better in the fridge if the cream has not been added and heated. Just have a good guess at the quantity of cream to be added).
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 330.8, Fat 27.4, SaturatedFat 15.2, Cholesterol 86.8, Sodium 245.5, Carbohydrate 21.3, Fiber 4.6, Sugar 11.2, Protein 3.9

Tips:

  • Use ripe, flavorful tomatoes. This will give your soup the best possible flavor. If you can, use tomatoes that are in season.
  • Roast the capsicums before adding them to the soup. This will concentrate their flavor and make them even more delicious.
  • Use a good quality vegetable broth. This will also help to improve the flavor of your soup.
  • Season the soup to taste with salt and pepper. You may also want to add other spices, such as garlic powder, onion powder, or paprika.
  • Serve the soup hot with a side of bread or crackers. You can also garnish the soup with fresh herbs, such as basil or oregano.

Conclusion:

This very quick tomato and roasted capsicum soup is a delicious and easy-to-make soup that is perfect for a quick lunch or dinner. It is also a great way to use up leftover tomatoes and capsicums. The soup can be made in just 30 minutes, and it is sure to be a hit with your family and friends.

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