Archive for October, 2011

Creamy Roasted Red Pepper and Tomato Soup

Creamy Roasted Red Bell Pepper And Tomato SoupI  have to say that the soups I grew up savoring, are not the kind my husband is used to having.  Tomatoes and vegetables were a big part of my diet but they were never the main “stars”, if you will of my family’s soup fare.  So, when I came to Texas, I was introduced to a plethora of other flavors that I quickly learned to  make my own.

Tomato soup is one such dish.  I like tomatoes, and classic tomato soup is fine with me.  That is, until I realized that it goes so well with roasted bell peppers and that together, they make one really good soup.  Making it gluten free and eggless for my family does not take any effort at all.

Anyways, I hope you will like my version of a creamy tomato soup with roasted red bell peppers.   Not only is it another gluten free and eggless/egg free soup to delight your family and friends with, it is also very tasty and satisfying.  🙂

Go ahead, create and enjoy this…

Creamy Roasted Red Pepper and Tomato Soup

What we will need to have:

  • 2 tsp. good olive oil
  • 2  white or yellow onions, chopped
  • 4 cloves garlic, minced
  • 6 red bell peppers
  • 8 large tomatoes – peeled, seeded and chopped or,  use one  28 oz. can of crushed tomatoes
  • 2.5  tsp.  dried thyme
  • 3 tsp.  paprika
  • 1 Tbsp. brown sugar
  • 8 cups chicken broth (gluten free for us, of course!)
  • 2 cups water
  • salt and pepper to taste
  • 1/2 tsp. ground cayenne pepper
  • a dash  or 2 of hot pepper sauce (optional)
  • 4 Tbsp. butter
  • 2  Tbsp. cornstarch
  • 1/2 cup heavy cream

What we will need to do:

  1. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turning to get all sides. Put into paper bag and seal.  Let rest for 15 minutes,  skin will come right off.  Core and seeds will at this time also easily fall out. Chop peppers then set aside.
  2. In a big pot, heat olive oil over medium heat. Add onions, saute until translucent (about 3-4 mins.) then add garlic. Cook  for another minute, just long enough for garlic to release aroma. Do not brown.
  3. Stir in tomatoes, bell peppers , thyme, paprika, and sugar. Cook over medium-low heat until almost dry, about 20- 25 minutes.
  4. Stir in chicken stock, water,  salt and pepper, cayenne pepper, and hot sauce (if using). Bring all to a boil, then lower heat, and simmer,  for  another 20 minutes.
  5. If using a  stick blender puree the entire mixture in the pot.  If you don’t have a stick blender,  strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  6. Ladle out about a cup into a heat proof  bowl.  Into this, add butter to melt, also stir in cornstarch. Make sure there are no lumps before adding it back into your soup pot.
  7. Bring all back up to  a boil, to let the starch do its thickening job.  Lower heat and simmer 10 minutes.
  8. Add cream and heat through.  Serve  warm with a  good salad and/or grilled sandwiches.