Creamy Red Pepper and Tomato Soup

Recipe

Soup, Chili & Stew
Creamy Red Pepper and Tomato Soup

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User Rating

3.8 out of 5 stars
Rate it:
10 ratings

Recipe Data

6
Servings
10min
Prep
1hr20min
Total

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Description

Warm up this winter with this classic creamy red pepper and tomato soup.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
Red Pepper Tomato Soup
4red bell peppers, seeded and sliced
4large tomatoes, seeded and quartered
¼ c.plus 1 tbsp. Gustare Vita olive oil, divided
½ tsp.Hy-Vee salt
¼ tsp.Hy-Vee black pepper, plus additional for garnish
1 c.Hy-Vee Short Cuts chopped white onions
5Hy-Vee Short Cuts garlic cloves, minced
1(6-oz.) can Hy-Vee tomato paste
1(32-oz.) container Hy-Vee vegetable cooking stock
¼ c.fresh basil leaves, loosely packed, plus additional for garnish
½ c.shaved Parmesan cheese, for serving
Basil Croutons
4 oz.Hy-Vee Grains of the Earth bread, cubed
¼ c.Gustare Vita basil-flavored olive oil

Things To Grab

  • 2 large baking sheets
  • Aluminum foil
  • Hy-Vee nonstick cooking spray
  • Large saucepan
  • Parchment paper
  • Blender
  • Fine mesh strainer

Directions

  1. Preheat oven to 425 degrees. Line a baking sheet with foil; spray with cooking spray. Arrange bell peppers and tomatoes on prepared baking sheet; drizzle with 1/4 cup olive oil. Season with salt and pepper. Roast for 35 to 40 minutes or until skins are wrinkled.

  2. Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add onions and garlic. Cook until onion is tender, stirring occasionally. Stir in tomato paste. Stir in vegetable stock and 1/4 cup basil leaves. Bring to boiling; reduce heat. Whisk until tomato paste is thoroughly combined. Remove from heat and cool slightly.

  3. Once tomatoes have finished baking, make Basil Croutons: Decrease oven temperature to 400 degrees. Line a baking sheet with parchment paper. Toss together cubed bread and basil-flavored olive oil. Spread on prepared baking sheet and bake 10 minutes or until golden brown. Cool baking sheet on wire rack.  

  4. Transfer half of the roasted vegetables and tomato onion mixture to a blender. Cover and blend until smooth and creamy. If desired, pour mixture through a fine mesh strainer; discard pulp. Repeat with remaining mixture, if desired. 

  5. Ladle soup into bowls. Top with Basil Croutons and Parmesan cheese. Garnish with basil leaves and black pepper, if desired. 

Nutrition facts

Servings

190 Calories per serving
1 cup

Amounts Per Serving

  • Total Fat: 12g
  • Cholesterol: 0mg
  • Sodium: 580mg
  • Total Carbohydrates: 20g
  • Protein: 4g

Daily Values

0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 10%

Recipe Source:

Balance January 2019