Tomato And Roasted Red Bell Pepper Soup

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Tomato And Roasted Red Bell Pepper SoupI came across this soup in the excellent blog ‘My Fiancé likes it so it must be good.’   I read the ingredients and thought that, when combined into a soup it might taste really good. And it did.  It didn’t disappoint at all.  The cumin, together with the smoked paprika and sprinkle of cayenne pepper made the soup spicy but not over-the-top spicy. It just added an extra dimension to the tomatoes and bell peppers.

I roasted my bell peppers by placing them over the flame of one of the gas flames of my gas cooker.  It sizzles – which is good – and blackens – which again is good – and then you just keep turning it over and moving it around on the flame until the pepper skin blackens and looks as though it’s ok to peel. You then peel the pepper by scrapping a knife down the sides of the peppers to remove as much of the skin as possible.

Some people remove the seeds of tomatoes but I find that once the soup is blitzed in a blender the seeds disappear so you don’t really need to get rid of the seeds.

It is a lovely tasty soup and has become one of my favourites when I want something warming on a cold Winter’s day.

Tomato And Roasted Red Bell Pepper Soup
Cook time: 
Total time: 
Serves: 4
  • 2 Red bell peppers
  • 2 tablespoons olive oil
  • 1 onion, peeled and diced
  • 3 cloves garlic, peeled and chopped
  • 2 large tomatoes, diced
  • 3 tablespoons tomato paste
  • small handful of fresh cilantro, chopped
  • 4 cups chicken stock
  • 1 & ½ teaspoons cumin
  • 1 teaspoon smoked paprika
  • salt and pepper, to taste
  • ¼ teaspoon cayenne pepper
  • sour cream
  • Croutons
  1. Broil red peppers under a broiler or open flame on gas stove until charred on all sides.
  2. Place red peppers in a bowl and cover with plastic wrap. Set aside until cool enough to handle. Peel, remove seeds, and roughly chop.
  3. Heat the olive oil in a large pot or dutch oven.
  4. Add onion and garlic.
  5. Cook until soft and translucent but not brown in colour, about 3 to 5 minutes.
  6. Turn the heat up high and mix in the tomatoes, tomato paste, peppers, cilantro, cumin, and paprika.
  7. Sauté the mixture for a minute or 2.
  8. Add the chicken stock.
  9. Bring mixture to a boil, lower the heat and simmer for about 30 to 40 minutes.
  10. Allow the soup mixture to cool slightly, then puree it with a blender.
  11. Bring the soup back to the boil and season with some salt and pepper.
  12. Serve with a dollop of sour cream, some croutons, and a grilled cheese sandwich or some simple bread and butter.

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