Return to the Recipe Exchange Forum | Post a Follow-Up

RECIPE: Red pepper tomato soup

Posted by nancymiles54 (My Page) on
Tue, Oct 7, 08 at 0:46

Does anyone have a recipe for red pepper tomato soup? I had some homemade last year, it was the best soup I've ever had. I have been searching in cookbooks but can't find it.

Follow-Up Postings:

RE: RECIPE: Red pepper tomato soup

I make it...
The "recipe" is not written down...and it's after midnight where I am.
I'll post it tomorrow, and if I forget....remind email in on my member page.
Linda C

RE: RECIPE: Red pepper tomato soup

This is one I love:

1/4 cup olive oil
2 cups chopped red onion
1 1/2 lbs chopped sweet red peppers
1 TBL minced garlic
1 1/2 lbs ripe tomatoes, peeled, seeded, chopped
1 1/4 tsp each of dried rosemary, thyme & marjoram
1/2 tsp dried basil
2 bay leaves
2 cups canned chicken broth diluted w/2 cups water
1 tsp ground cumin
1 1/4 TBL fresh ginger, peeled & minced
Fresh ground pepper & salt to taste

Heat oil in a large pot. Add the onion, red pepper & garlic & coat with the olive oil. Reduce heat & cover, stir occasionally until onion & pepper are soft, about 30 minutes.
Remove the cover & stir in tomatoes, herbs, bay leaves, chicken broth, cumin, ginger, salt & pepper. Increase heat & bring to a boil, then simmer on low heat 30 minutes.
Remove from heat & cool 20 minutes, then transfer to a blender & puree. After cooling, may be refrigerated for up to 2 days. Reheat over low heat.~~Of Tide & Thyme

Feel free to adjust herbs & add/subtract any you like. It's a very forgiving recipe.

RE: RECIPE: Red pepper tomato soup

I made 7 pints of Roasted Red Pepper,plum tomato,onion,basil and garlic soup yesterday. This is not an APPROVED recipe though. I pressure canned it for 45 minutes. I feel safe as it will be heated thoroughly before eating. It may be overkill as I used fat free chicken broth. I taste as I go when making this.

I roasted 15 LARGE plum tomatoes quartered skins left on.
2 medium onions cut in large chunks
2 red bells cut cut in large chunks
1 whole head of garlic cleaned
About 10 basil leaves or 1 teas. dry
Roasted for 1-1/2 hour stirring once.
The basil will appear burned but is not.
I use the bottom of my broiler pan for roasting.

Place about 3 cup at a time in a food processor until smooth or to your liking.
Empty into sauce pot.
Add 1-1/2 quarts fat free chicken broth.
This is where I start tasting and adding a bit of salt, sugar and Old Bay seasoning. I used about 3 teas. of the Old Bay.
If you use regular tomatoes, you will want half as much chicken broth.
I tasted it at least 10 times before I got it where I wanted.
Pressure canned in pints for 45 minutes at 10 lbs.

RE: RECIPE: Red pepper tomato soup

Mine's pretty well fat free.
Roast, peel and slice
3 big red sweet peppers.
1 qt chicken broth ( home made is best)
Place broth in a stock pot or heavy dutch oven and while it's coming to a simmer, slice
3 stalks of celery about a cup of celery slices
1 large sweet onion, cut into quarters and sliced. and simmer.

While the stock is simmering, blanch, peel, core and quarter
5 pounds of red ripe tomatoes and add to the simmering broth. And add
2 cloves of crushed garlic
Add the red peppers ( I sometimes use jarred peppers. A 16 oz jar is good)
Simmer about 30 minutes after you have added the last of the tomatoes.
Taste for seasonings. If you have used chicken broth that issalt free or low sodium, it will likely need salt, but not much. and if I am serving this to people who like "hot" I will add some red pepper flakes to the soup before simmering.
At this point I often add a chiffonade of fresh basil to each bowl, or some chopped green onion, or a dollop of sour cream and sometimes a swirl of pesto.
Serves 8
Linda C

 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Recipe Exchange Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.

Learn more about in-text links on this page here