Roasted Red Pepper and Tomato Soup is a recipe that combines intense and fresh flavors, originating from regions where tomatoes and red peppers are traditional ingredients in home cooking. This soup is very popular in several Latin American countries, where sweet roasted red peppers contribute a very characteristic smoky flavor. In Mexico, it is usually known simply as "roasted tomato soup," while in countries like Argentina and Chile, it is sometimes called "tomato and pepper cream." Its preparation has roots in Mediterranean and Latin American cuisine, integrating roasting and blending techniques that enhance the natural flavor of the vegetables. This soup is appreciated for its smooth texture and its balanced flavor between the sweetness of the pepper and the acidity of the tomato.
Roasted red pepper and tomato soup
How to Make Roasted Red Pepper and Tomato Soup
Ingredients: Sweet Red Peppers, Tomatoes, Vegetable Broth, Sugar, Salt, White Pepper, 35% Cream, Butter, Fresh Basil.
Roast the peppers, turning frequently, until they are completely black.
Peel the skin.
Gently clean or scrape off any remaining black bits from the outside.
Open and discard the seeds and the inner white parts.
Do not wash as this will remove much of the flavor.
Puree the peppers and tomatoes in a blender or food processor.
Strain the seeds.
Place the pepper and tomato mixture in a saucepan.
Bring to a boil, then simmer uncovered for about 25 minutes.
Add the remaining ingredients except for the butter and basil.
Simmer uncovered for 15 to 20 minutes.
Remove from heat.
Place the saucepan in ice water and gradually whisk in the butter.
Cool, cover, and refrigerate overnight.
The next day, gently reheat, garnish with basil, and serve.
Some people may like to add a bit of a spicy flavor, such as a dash of Tabasco.
Ingredients (9)
- Sweet Red Bell Peppers
- Tomatoes
- Vegetable Broth
- Sugar
- Salt
- White Pepper
- 35% Cream
- Butter
- Fresh Basil
Instructions (26 steps)
- 1 Roast the peppers
- 2 turning frequently
- 3 until they are completely black
- 4 Peel the skin
- 5 Gently clean or scrape off any remaining black bits from the outside
- 6 Open and discard the seeds and the inner white parts
- 7 Do not wash as this will remove much of the flavor
- 8 Puree the peppers and tomatoes in a blender or food processor
- 9 Strain the seeds
- 10 Place the pepper and tomato mixture in a saucepan
- 11 Bring to a boil
- 12 then simmer uncovered for about 25 minutes
- 13 Add the remaining ingredients except for the butter and basil
- 14 Simmer uncovered for 15 to 20 minutes
- 15 Remove from heat
- 16 Place the saucepan in ice water and gradually whisk in the butter
- 17 Cool
- 18 cover
- 19 and refrigerate overnight
- 20 The next day
- 21 gently reheat
- 22 garnish with basil
- 23 and serve
- 24 Some people may like to add a bit of a spicy kick
- 25 like a dash of Tabasco
- 26 Dave Newcombe response: daven at primeline dot net