Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Creamy Roasted Pepper and Tomato Soup

4.5
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
80 min
TOTAL TIME
125 min
SERVINGS
6 servings
Lunch Dinner Soup
Creamy Roasted Pepper and Tomato Soup
Ingredients
  • 3 medium red bell peppers
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 large tomatoes - peeled, seeded and chopped
  • 2 teaspoons paprika
  • 1 1/2 teaspoons dried thyme
  • 1/8 teaspoon white sugar
  • 6 cups chicken broth
  • 1 pinch ground cayenne pepper
  • 1 dash hot pepper sauce
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour
  • 6 tablespoons sour cream
Instructions
1
Gather all the necessary ingredients and prepare them for cooking.
2
Preheat your oven to a suitable temperature, positioning an oven rack about 6 inches away from the heat source. Set the broiler to its highest setting and line a baking sheet with aluminum foil.
3
Rub a generous amount of oil onto the peppers, then carefully place them under the broiler until they develop a nice char on all sides. Remove from the oven and place them in a paper bag, sealing it securely.
4
Allow the peppers to rest for 15 minutes before attempting to remove their skins. The process should be relatively effortless, with the skin coming off easily and any seeds falling out.
5
Once you've removed the skins, chop the peppers into smaller pieces. Set aside one portion of chopped pepper for later use.
6
Heat a moderate amount of oil in a large stockpot over medium heat. Add sliced onions and minced garlic, stirring constantly until the onions have softened and become translucent, approximately 5 minutes.
7
Add diced tomatoes, chopped peppers, paprika, thyme, and sugar to the stockpot. Reduce the heat to medium-low and cook until the tomato juices have reduced, about 25 minutes.
8
Stir in broth, cayenne pepper, hot pepper sauce, salt, and pepper; bring the mixture to a boil. Reduce the heat, partially cover the pot, and simmer until the vegetables are tender, approximately 25 minutes.
9
Pour the soup into a strainer placed over a large bowl, allowing the liquid to accumulate in the bowl. Do not clean the stockpot.
10
Pour the solids from the strainer into a food processor or blender, puréeing until fairly smooth. Add the puréed mixture to the broth in the bowl.
11
Melt butter in the stockpot over medium heat. Whisk in flour and stir until the mixture forms a paste-like consistency, approximately 1 to 2 minutes.
12
Gradually stir in the broth-purée mixture and bring it to a boil. Stir in the remaining chopped peppers, reduce the heat, and simmer for 10 minutes.
13
Stir the soup before ladling it into six bowls and topping each with a tablespoon of sour cream.