Roasted Red Pepper and Tomato Soup


cooking spray
2 large red bell peppers, seeded and coarsely chopped
1 red onion, chopped
2 medium tomatoes, halved
1 small crusty French loaf
1-2 garlic cloves, halved
2 1/2 cups vegetable stock
Kosher salt and cracked black pepper to taste
1-2 tsp Worcestershire sauce
4 tbs sour cream
Chopped chives for garnish


  • Preheat oven to 375 degrees.
  • Spray a large roasting pan with the oil, and add the bell peppers and onions.
  • Cook in the oven for 10 minutes, then add the tomatoes and cook for an additional 20  minutes or until the bell peppers are soft.
  • Cut the bread into slices 1/2 inch thick.
  • Cut the garlic  clove in half and rub the cut edge of the garlic over the bread.
  • Place the bread slices on a large cookie sheet and cook in the oven for 10 minutes, turning half way through until golden and crisp.
  • Remove the vegetables from the oven and let cool slightly, then blend in a food processor until smooth.
  • Strain the mixture through a large wire mesh strainer into a saucepan to remove the seeds and skins.
  • Add the stock, then season to taste with salt and pepper.
  • Heat the soup gently until hot.
  • In  a small bowl, beat together the Worcestershire sauce with the sour cream.
  • Pour the soup into warm bowls  and swirl a spoonful of the sour cream mixture into each  bowl.
  • Serve with garlic toast.




20 min


20 min


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