My family and I have been on a major soup kick lately. Whatever I’ve been discovering on sale at the grocery store, I’ve been transforming into some super tasty soups. 🙂
In the last couple of weeks, the grocery stores nearby have had red peppers on sale for super super cheap. The red peppers are so cheap that I bought so many I didn’t even have a plan for them. Usually I like to figure out a meal plan ahead of time but I couldn’t resist those peppers.
I swear, they were calling my name.
Using the red peppers and the rest of the ingredients I had on hand, I made a delicious creamy roasted red pepper soup!
I just love how many different ways a person can make soup. They can be thick and creamy or they can be chunky or smooth. I like my soup and lots of different ways.
This roasted red pepper and tomato soup resulted in something so delicious and tasty that I even surprised myself!
I was so happy with how the soup turned out, that I was pretty much dancing for joy in the kitchen before served it to everyone. LOL
I mean I do make some pretty good meals, but this soup was soooooo flavorful.
Fresh red peppers were roasted in the oven with some olive oil, a whole lot of garlic and some herbs for about 25 minutes. Doing this made for some amazingly fragrant and spectacular roasted red peppers. The scent was just wonderful.
Once the roasted red peppers were ready, I put them into my soup pot with some canned whole tomatoes and a little balsamic vinegar and puréed everything using my hand blender. If you don’t have a hand blender don’t worry, I’ve included some instructions on what to do if you don’t have one.
To the pot, I add some chicken stock and some Bay leaves along with a little more thyme. Once this had some more time to cook, I added some heavy cream to give the soup a nice smooth richness.
This recipe is amazing with some freshly grated Parmesan sprinkled on top and served with some nice crusty bread. 🙂
I really hope you enjoy this recipe is much as we do so please let me know if you have a chance to try it out!
- 4 – 5 large red peppers, quartered and seeded
- 1 head garlic, minced
- ¼ cup olive oil
- ¼ teaspoon basil
- ¼ teaspoon thyme, plus another ¼ teaspoon reserved
- 1 teaspoon dried Rosemary
- salt, to taste
- pepper, to taste
- 28 oz. can (about 3 ½ cups) of whole tomatoes (if you don’t have a hand blender use a can of crushed tomatoes)
- ¼ teaspoon balsamic vinegar
- 2 Bay leaves
- 3 cups of chicken stock
- 1 cup heavy cream
- Grated Parmesan cheese, for sprinkling on (have a much as you like!)
- Preheat the oven to 450°F.
- Onto a large cookie sheet, place the quartered red peppers skin side down.
- Sprinkle the red peppers with the minced garlic and drizzle with the reserved ¼ cup of olive oil.
- Sprinkle with a little pepper, salt, the basil, thyme and rosemary.
- Place the cookie sheet with the peppers into the oven to roast for 25 to 30 minutes.
- Once they finish roasting, take the cookie sheet from the oven and allow cool slightly.
- If you don’t have a hand blender follow this step. If you have a hand blender, move directly to the next step and disregard. Puree the roasted red peppers along with all the ingredients on the cookie sheet. The mixture should be smooth. You can use a blender or food processor.
- Into a large soup pot or stock pot, drop in the cooked red peppers along with the oil, garlic and herbs. Anything left on the cookie sheet needs go into the soup pot with the peppers.
- Turn the heat to medium and add the can of tomatoes.
- Add the balsamic vinegar.
- Using a hand blender, purée the tomatoes and red peppers together until smooth.
- Add the Bay leaves and reserved thyme.
- Cook for about 10 minutes on medium until heated through.
- Add the chicken stock and bring to a boil.
- Turn the heat down simmer for about 20 minutes.
- Add the heavy cream while on low heat combine and continue cooking for five minutes.
- Add additional salt and pepper to taste.
- Once the soup is finished cooking, serve hot with a nice crusty bread on the side.
- Sprinkle each bowl with some grated Parmesan cheese before serving.
I'd love to hear from you so please feel free to leave a comment in the comment section below! 🙂