Roasted Red Pepper-Tomato Soup

Roasted Red Pepper-Tomato Soup
Photo by Lisa Romerein


  • 3 cups vegetable or fat-skimmed chicken broth
  • 1 tablespoon paprika such as pimentn de La Vera (see notes)
  • 2 teaspoons fresh lemon juice
  • 1 onion (7 oz.), peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 3 tablespoons olive oil
  • 3 red bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and halved
  • + 4 more ingredients
    • Chopped parsley
    • Crème fraîche or plain yogurt
    • 1 can (28 oz.) whole San Marzano or other pear or plum tomatoes
    • Salt and pepper

1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes. Let cool, uncovered, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving any juices. 2. In a 3- to 4-quart ...

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