Roasted Red Pepper Tomato Soup

 

Spicy Tomato & Red Pepper Soup

Video taken from the channel: Central England Co-operative


 

Roasted Bell Pepper And Tomato Soup | Family Food Tales with Mrs Alyona Kapoor

Video taken from the channel: Sanjeev Kapoor Khazana


 

How to Make Roasted Red Pepper & Tomato Soup ��

Video taken from the channel: Eating to Live


 

Creamy Roasted Red Pepper Tomato Soup | Healthy Vegan Recipes

Video taken from the channel: HealthNut Nutrition


 

RED PEPPER & TOMATO SOUP, CRÈME FRAÎCHE | @avantgardevegan by Gaz Oakley

Video taken from the channel: avantgardevegan


 

ROASTED RED PEPPER TOMATO SOUP | an easy, healthy soup recipe

Video taken from the channel: Downshiftology


 

Roasted Tomato and Red Pepper Soup Recipe

Video taken from the channel: Home Cooking Adventure


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. Easy roasted red pepper tomato soup uses canned roasted red peppers and fire-roasted tomatoes for a quick and healthy weeknight dinner.

A touch of almond milk makes it creamy while still being completely vegan and dairy-free. Cozy up with a warm bowl of this roasted red pepper tomato soup!Remove from oven and set aside.

In a large pot over medium to medium-high heat, add canned tomatoes, veggie broth, tomato paste, the slightly-drained vine-ripened tomatoes and the roasted veggies. Add another pinch of salt and pepper, stir and bring to a low boil. Reduce heat and simmer for 10 minutes. Roasted red pepper soup is a blend of red peppers, tomatoes, onions, garlic and basil. It’s delicious, healthy and easy to make – just roast all the veggies on one baking sheet, then blend it all together in your Vitamix.

I’m a big fan of soups in the fall. Arrange the tomatoes and bell peppers with the cut-side up. Bake for 45 minutes, until vegetables are tender.

In a medium saucepan, heat the vegetable broth on medium heat. Add the roasted vegetables (reserve half a red bell pepper for garnish), tomato paste, parsley, paprika and cayenne pepper. Instructions Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes. Place on the other baking sheet, with the red peppers skin side down.

Place the unpeeled garlic on the sheet, too. Bake for 35 to 45 minutes, until the vegetables are tender throughout and turning golden on the edges. In a large soup pot over medium-high heat, bring the vegetable broth to a boil. Add tomato paste and cook until toasted, just 1 more minute.

Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the. Tomato Bisque – Made with roasted garlic, this creamy, blended to silky perfection, soup is always a huge hit.While it sounds and tastes gourmet, this recipe couldn’t get any easier. Serve it as an appetizer or a main course!

No matter how it hits the table, it’ll be greatly appreciated. Season with salt and pepper. 5. Add the chilli, paprika and vegetable stock and cook for 5 minutes. 6 Remove the skins of the roasted peppers, and transfer to a blender.

Add the onion stock mixture, a few basil leaves to taste and mix until smooth. Season with salt and pepper. 6. Garnish with a few drops of double cream and micro greens.

List of related literature:

Add the canned tomatoes, cherry tomatoes, salt, pepper, thyme, and sage to the soup.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Season with salt and pepper and add the tomato if you’re using it; turn the heat under the soup to low.

“The Best Recipes in the World” by Mark Bittman
from The Best Recipes in the World
by Mark Bittman
Potter/Ten Speed/Harmony/Rodale, 2009

Preheat a soup pot over medium-high heat, add the 2 tablespoons of EVOO (twice around the pan), and add the garlic and the remaining ½ teaspoon of red pepper flakes.

“Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners: A Cookbook” by Rachael Ray
from Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners: A Cookbook
by Rachael Ray
Potter/Ten Speed/Harmony/Rodale, 2010

Some chefs add a oignon brûlée to a stock or a soup, a half onion blackened on a flattop or in a pan, for color; tomatoes for sauce can be charred for flavor; red peppers can be burned over a flame in order to remove their skin.

“The Elements of Cooking: Translating the Chef's Craft for Every Kitchen” by Michael Ruhlman, Anthony Bourdain
from The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen
by Michael Ruhlman, Anthony Bourdain
Scribner, 2007

At this stage, season the soup to taste, add more water if required, together with the spinach, tomatoes and most of the walnuts, and cook for another 5 minutes.

“Veggiestan: A Vegetable Lover's Tour of the Middle East” by Sally Butcher
from Veggiestan: A Vegetable Lover’s Tour of the Middle East
by Sally Butcher
Pavilion Books, 2012

Season with salt and pepper and simmer over medium heat for 15 to 20 minutes until the tomato broth has thickened slightly and tastes wonderfully full and fragrant.

“A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes (That Will Make You Feel Amazing) [A Cookbook]” by Anna Jones
from A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes (That Will Make You Feel Amazing) [A Cookbook]
by Anna Jones
Potter/Ten Speed/Harmony/Rodale, 2015

Add the vegetables to the soup pot along with the white wine, parsley sprigs, bay leaf, thyme, peppercorns, and salt.

“1,000 Foods To Eat Before You Die: A Food Lover's Life List” by Mimi Sheraton
from 1,000 Foods To Eat Before You Die: A Food Lover’s Life List
by Mimi Sheraton
Workman Publishing Company, 2015

Add the onion-garlic mixture, tomato sauce, vinegar, greens, and herbs to the soup.

“The Plant-Based Solution: America's Healthy Heart Doc's Plan to Power Your Health” by Joel K. Kahn, John Mackey
from The Plant-Based Solution: America’s Healthy Heart Doc’s Plan to Power Your Health
by Joel K. Kahn, John Mackey
Sounds True, 2018

Add the garlic, the peelings from the shallots (they will give the soup a great colour) and the peppercorns.

“MasterChef: Street Food of the World” by Genevieve Taylor
from MasterChef: Street Food of the World
by Genevieve Taylor
Bloomsbury Publishing, 2017

In your earthenware or copper soup-pot you heat a few tablespoons of olive oil, and in this you melt the sliced white part of 2 leeks or an onion, adding a couple of chopped, large, ripe tomatoes, 2 cloves of garlic, a sprig or two offennel and of parsley.

“French Provincial Cooking” by Elizabeth David, Julia Child, Juliet Renny
from French Provincial Cooking
by Elizabeth David, Julia Child, Juliet Renny
Penguin Publishing Group, 1999

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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49 comments

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  • I remember making this soup 2 years ago, a week after this video came out. It was so good that I’m planning on making it again soon!

  • The hardest part for me could very well be not eating those roasted vegetables right out of the oven! Man, my mouth is watering watching this.

  • Dear Lisa,

    I made this yesterday, along with your homemade hummus, your BEST potato salad and also some boiled eggs for meal prep. They came out so delicious! Thank you so much for all your fantastic ideas!!!! Last week and the week before’s meal were also inspired by you!! Love your channel!

  • Thank you for this recipe!!! I just made a batch and it came out delish!!! I had no fresh basil but fresh oregano so I used that instead. Im bringing it to a Christmas potluck at the beach and doing a second batch to keep home!!!! Regards from Sayulita, Mexico!!!

  • So do you soak a half a cup of cashews or do you soak cashews and then measure half a cup because they swell a little bit so if you start off with half a cup of cashews is going to be more than that after they’ve soaked right?

  • I am the third and I really loved your work. it is so satisfying and neatly+ beautiful work. You are so amazing + incredible. hats off to you. love your channel and work.

  • having watched quite a few recipes to mske this soup yours stands out ‘head and shoulders’ above its more logical in the preparation and the ingredients flavours/seasonings you add look fantastic great video, many thanks from the uk ���� ����

  • I made the soup. It tastes more like a tomato soup rather then the pepper soup. Maybe not adding tomato paste could help the flavor

  • tried it yesterday, this is really delicious (only added a tiny bit of soy sauce to the chick peas which adjusted it to my taste) thank you for sharing your recipes

  • Made this for the 3rd time today added an extra tomato and a tsp of cayenne pepper to give it a little kick:) Will have to try your other soups but love this one so much.

  • I made this soup yesterday. It was so easy and delicious. I did add a a sprinkle of Italian seasoning but everything else I did according to the recipe. I just found your channel and love it. I choose a different recipe every dayto use.

  • Yeah not all bullion is vegan so you gotta be careful saying things like that or you risk the wrath of the vegan mafia,especially those who are vegan due to concerns around factory farming and animal cruelty. I enjoy eating vegan due to the many heath benefits, but dont get as worked up over meat as some of my vegan brothers and sisters do. Great recipie i will definitely give it a try!

  • I’m over 53j and 2 years vegan / raw vegan.komme from eastern Germany and understand no English.abe I thank you because I see it and googl translates for me if text here.many love thanks and best regards

  • I’m glad to see I’m not the only one who watches your videos over and over again lol They really are helpful and definitely aesthetically stunning. I love this recipe and will definitely have it for the winter months since I usually do a lot of soups and chilli in the Fall. Do you make soups very often? I’m really into tomato basil soup and would love to see a video on that if you someday find the time or perhaps any other soup recipes you’d like to share:)

  • I tried this recipe with my niece. She was recently diagnosed
    diabetic and I was diagnosed with a rare stomach condition. Since we both need
    to change our eating habits, I did some research on lifestyle change and found
    this channel. We made this soup for the entire family (all non-vegan) and it
    was a big hit. My mother, who hates everything healthy, LOVED this soup! Thank
    you so much and more soup recipes please!!!

  • Oh my, where have you been all my life!? Lol Finally, I found a channel that match my life style in food and home decor. By the way, it’s absolutely beautiful. I get really happy everytime when I watch your videos. Is that very odd.. you think? Haha I love all your videos!! I love how everything so beautiful and very simple. And you’re very beautiful as well. You need to be at millions subscribers… hurry people!!!! I mean it.. thumbs up and hit the subscribe button! �� Best channel by far!! Thank you so much for all your videos and sharing your life with us! Cheers to success! ��

  • Made this last night for dinner….delish!! My new favorite soup recipe. I’ve made roasted red pepper soup with a similar recipe, but without the balsalmic vinegar or tomato paste. What a difference these make in depth of flavor. Thank you for sharing Lisa.

  • This looks so good. I will definitely be trying this soon. Do you know if I make a big batch if I can freeze the excess? Guess I’ll just have to try and see what happens.

  • this gluten free compilation is so useful I’ve been coeliac for 3 years and only recently vegan and I was struggling to find meal ideas but this is great!

  • I can not understand how these veggie self declared philosophers think……if we all eat only vegges…humanity will die of hunger because the lack of food and vegges prices will rock-sky etc etc let alone the animals and the fishes we did not eat will grow with trillions on earth and leaving us with no plants to eat so these so called clever veggies kids will defend themselves by killing these animals…….when you leave God out of your mind sometimes some bullshit nonsense enter instead such veggie biggie….God created things in a balance that is if you touch it will disturb the nature the key word is balance..The creature created everything in a balance..

  • Thank you Lisa. I watch your videos over and over again and enjoy each one like it’s the first time I’m watching. I’m getting into Meal prep at the moment. So helpful. I look forward to more with enthusiasm.

  • Hi nice young guy as you were eloquently described, I usually never dare comment on your recipes because they are all above my pay grade, but I did, a long time ago (I’m a foodie) get a brilliant southern french variant of potage Vichy which is dead boring carrot soup as you know; this involved roasting whole red bell peppers without chopping them up stay with me, this is a concept, not to do with your brilliant recipe. When you roast bell peppers (me, usually along side a thinnish sweet potato or two if I’m headed for that soup don’t char, let sit a bit and over colander get rid of skin and seeds; keep the liquid. It’s loaded with nutrients lost when you cut this stuff up and is a kind of binding agent also. Just sayin’, keep it up mate, you’re brilliant!!! I also posted below; cashew crème fraiche (lazy, sorry for missing accents) all you need. Some people use probiotic capsules, the process is endless and unnecessary. One thing to pass on; cashews really are the best choice; walnuts, almonds etc. have way too much grit. Brilliant video as always, kudos!

  • Just a friendly advice: Skip the vibrant colors when you change scenes or make sure to put a seizure warning early in the video. It can be triggering for people who have epilepsy. I found it hard to watch.

  • Honest question: if I dont have an oven, am I screwed? It’s so frustrating that so many recipes require an oven. Any suggestions or alternatives for us who is almost impossible to get our hands on a goddamned oven????

  • I love the taste of this soup! It has a special flavor hardly to resist! I am making it every summer after the tomatoes are ready in my mother’s garden! Thank you for sharing, Ella! Great video as always!

  • I came across this recipe yesterday evening, changed my cooking plans immediately, cooked the soup today and I wasn’t disappointed, it’s gorgeous. I guess it will be even better made from ripe summer tomatoes. Thanks for posting the recipe.

  • I can’t believe you are wearing white in the kitchen lol lol. And long sleeves!! I would have trashed that shirt five minutes into it. Too funny. That soup is beautiful. You are such a fancy cook with ordinary ingredients. That’s why I keep watching. You never disappoint me. Have a fabulous day.

  • Hi!! I made this tomato soup and its super duper delicious!! I’m not vegan but looking forward to be. I’m trying vegan recipes and let me tell you i love it!! Thank you for your delicious recipes!! You are amazing!! ��

  • Gaz, I bought your book in a little bookshop out here in San Francisco California! So chuffed to find it out here! Keep up the awesome cooking ��

  • I love the music what you use
    I love the crockery that you use
    I love the fresh ingredients thst you use
    I love the photography
    I love the way you make the recipes look so simple
    I love everything about your channel
    And I love that I bought your book������

  • I’ve just pre-ordered your book on Amazon can’t wait for it to arrive:)). You, your recipes and your videos are amazing. I’ve just started to be vegan and all this is making it sooooo much easier!!

  • That’s not even close to Creme Fraiche. CF has to be fermented over several hours (like 24) at room temperature and it’s usually made of combining whole cream with buttermilk.

  • Amazing and simple! I tried this today and it turned out really well. Next time I will add a little bit less broth because it was a bit runny. I guess my vegetables were smaller than yours.:) But regardless fantastic. Thanks!

  • Just made this last night! Very tasty! The creme fraiche is heavenly! I actually just ate some on toast because it’s so creamy �� the only issue I had is my soup came out more orange coloured then red and it was kind of chunky but otherwise tasty and spicy! (I may have gone heavy with the cayenne ��

  • Wow. I’ve been so busy that I haven’t seen your videos! I’m currently binge watching all the ones I’ve missed. Also, thank you for the wonderful vegan recipes (: x Wendy

  • Looks good man! I’m not a vegan and I don’t think I will be able to do it, but maybe I’ll try. I have eczema (a real realll bad case, trust me) and I was thinking about going vegan for a while, see what happens. No gluten either, kinda hard.

  • Once again, for the life of me, I cannot understand the dislikes on these videos… ��

    I keep asking. I’m gonna ask again. What’s to dislike?

  • I am now making this recipe for the second time, I absolutely love this. I was craving soup really bad because of the rainy weather. So glad I decided to make this one! Personally I really like dishes that are rich and unique in flavour yet don’t take up to much time or fancy equipment.

  • OK so I’m not a vegan but your recipes and videos are awesome and give me some great ideas! I didn’t realize you could make crème fraîche that way! Thank you!

  • Can you make some Turkish recipes like “baklava” or “biber dolması” or “gözleme” or “yaprak sarması” or “mantı” or “imam bayıldı” or something else please =)

  • Thank you so much for all your recipes. Very little ingrédients and alot of taste. Very happy To have subscribed To your Channel.

  • Oh my goodness, just made your soup and it is delicious. Best soup I’ve had in a long time, would love you to post more recipe’s now that the winter is here xx

  • cover your garlic in aluminium foil when roasting so it can stand an hour in the oven and be even more intense in flavour and creamier:)

  • Another great recipe! im gonna give it a try tomorrow. Please show us how to make sticky toffee (ooey gooey buttery) date pudding with a toffee sauce

  • Looks delicious but I ‘ve always been skeptical about trying soups with tomatoes.But I might try this one because I know your recipes are amazing

  • We “ladle” our soup, haha. ��. Love this recipe! Oooooh, SuperFoods, sounds fantastic! Thank you. What a cute blooper. TFS. Carol

  • amazing youtube and work, you have a lot of quality, at you videos, and your food are completely amazing. =) thx for sharing,
    Continue the wonderful job!! hugs!

  • Make a base vegetable base, toast the spices, use a homemade stock and dont blend it, the color change and gets ruined. Italians never blend their soups and they also use a finisher.

  • Mam I am a huge fan of Sanjeev Kapoor recpies I have a humble request
    Mam I love your website Sanjeev Kapoor.com but the Recpies there aren’t page no wise if I am on a recpie now I want to come back to that same recpie again it becomes very difficult as v have to view more many times to reach to the recpie at which v were last time it becomes difficult to surf view Recpies on sanjeevkapoor.com please if you could make the Recpies page no wise so that it becomes easy would be great I am a huge fan of Sanjeev Kapoor sirs Recpies
    If you make the Recpies page no wise it would be easy for us to search surf view Recpies mam please I am a huge fan please try to understand I am not complaining just sharing so that surfing sanjeevkapoor.com becomes easy & we can directly come back to the recpie were v left last time mam please try to understand
    Please humble request
    A Huge fan