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Roasted Red Pepper Tomato Soup with Almonds
Canned tomatoes and a jar of roasted red peppers are always worth keeping in the pantry for making recipes like this roasted red pepper and tomato soup recipe. You can also make a delicious pasta sauce with these ingredients. Homemade roasted red bell peppers have an incredible flavor, but you can use store-bought ones if you are short on time.
It is always best to use organic ingredients if you can find them, and that applies to any soup recipe, not just this roasted red pepper and tomato soup that is made largely with canned ingredients anyway. Organic vegetables just taste fresher and have a richer flavor. You can freeze this soup if you make too much (do not add the cream to it if you are going to freeze it).
This soup tastes nicer if you make it a day ahead. It is up to you whether you add the cream to the soup or not but try serving it topped with a generous handful of Monterey Jack cheese for amazing results if you do not want to use the almonds or if you do not have any. Other good garnishes for this roasted red pepper & tomato soup recipe include green onions, sour cream, or homemade croutons. Alternatively, the flaked almonds and cilantro makes a beautiful garnish too and the flavors go well.
An Easy Roasted Red Pepper & Tomato Soup Recipe
Ingredients -
6 chopped cloves garlic
3 tablespoons extra virgin olive oil
3 cups chicken broth
14 oz can artichokes in water, drained and chopped
2 cans garbanzo beans, drained and rinsed (15 oz each)
5 chopped onions
12 oz jar roasted red peppers, drained
28 oz can diced tomatoes
1 cup heavy cream (optional)
½ cup flaked almonds
6 sprigs fresh cilantro, to serve
Preparation:
Heat the oil in a big pot over a moderate heat, and then add the chopped onions.
Stir them to coat them in the olive oil, then cover the pot and cook the onions until they are soft and golden brown, stirring them often.
This will take about 10 minutes.
Add some water to the pan to scrape up any stuck-on bits of onion.
Add the garlic and cook, stirring, for 3 minutes.
Add the tomatoes, red bell peppers, artichokes, garbanzo beans, and chicken broth.
Bring the soup to a boil, then let it simmer partially covered for about 35 minutes.
Puree the soup in batches in a blender or use an immersion blender.
Stir in the heavy cream, if you want to use it, and cook the soup for 3 minutes more.
Season to taste with salt and pepper.
Serve garnished with the almonds and cilantro, or your preferred garnishes.
(Serves 6)
Photo Description:
This simple yet wonderful roasted red pepper tomato soup makes a really good appetizer. The soup looks appealing and it tastes amazing. This is not a chili-spiced soup, unlike various other Mexican soup recipes, but the garlic, cream, almonds, and cilantro give the tomato and bell pepper mixture a subtle and very nice flavor. The beans and artichokes thicken it up and the chicken broth adds a subtle flavor too. This could be described as a gourmet soup recipe because it is so tasty. You will not find this roasted red pepper & tomato soup recipe hard to make, even if you are new to making soup recipes. It is well worth making because of its luxurious flavor and texture.
