Tomato and Roasted Pepper Soup

Tomato and Roasted Pepper Soup
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A taste of summer's bounty. My friend Linda T. made this soup for me and it was love at first bite. The amount and type of peppers can be changed up depending on what you have on hand and how spicy you like. Full of flavor, rich tasting, yet low calorie and healthy too. Serve either hot or cold, as a first course or main meal.
Servings Prep Time
4 15
Cook Time
40
Servings Prep Time
4 15
Cook Time
40
Tomato and Roasted Pepper Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A taste of summer's bounty. My friend Linda T. made this soup for me and it was love at first bite. The amount and type of peppers can be changed up depending on what you have on hand and how spicy you like. Full of flavor, rich tasting, yet low calorie and healthy too. Serve either hot or cold, as a first course or main meal.
Servings Prep Time
4 15
Cook Time
40
Servings Prep Time
4 15
Cook Time
40
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 425. Place peppers, onion and garlic on a large, lined baking sheet. Drizzle with olive oil and roast for about 20 minutes until the peppers are soft and slightly charred.
  2. While the peppers are roasting, heat chicken or vegetable broth in a large, heavy bottomed soup pot. Add basil, oregano, sugar, freshly ground pepper and tomatoes. Bring to a low simmer.
  3. Add roasted peppers, onions and garlic to the tomato mixture. Using a hand held immersion blender, puree the soup until smooth. Simmer for about 10 minutes.
  4. Serve garnished with fresh Parmesan cheese, croutons and fresh basil.
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About Baking Nana

Each morning my granddaughter Sarah calls to ask, “Watcha doing, Nana? Are you baking Nana?” Hence my “name” Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don’t bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.


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