Roasted Red Pepper Tomato Soup

Follow our step-by-step guide on how to make Roasted Red Pepper Tomato Soup.

1. Step 1

   Begin by assembling all the essential ingredients for your delicious soup.

2. Step 2

   Preheat your oven's broiler, positioning a rack about six inches from the heat source, and line a baking sheet with foil for easy cleanup.

3. Step 3

   Drizzle olive oil over the red bell peppers, then place them under the broiler.

4. Step 4

   Broil the peppers until their skins are beautifully charred, turning them occasionally for even roasting.

5. Step 5

   Once they’re perfectly blackened, transfer the peppers to a paper bag and seal it to allow them to steam.

6. Step 6

   After about 15 minutes, take the peppers out of the bag; the skins should peel off effortlessly.

7. Step 7

   Discard the skins and chop the peppers, setting aside one for garnish.

8. Step 8

   In a stockpot, heat a tablespoon of olive oil over medium heat.

9. Step 9

   Add the chopped onion and minced garlic, sautéing until the onion turns translucent, which should take around five minutes.

10. Step 10

    Next, stir in the chopped tomatoes, roasted peppers, paprika, thyme, and sugar.

11. Step 11

    Lower the heat to medium-low and let this mixture simmer until the tomato juices have evaporated, roughly 25 minutes.

12. Step 12

    Pour in the chicken broth, cayenne pepper, hot pepper sauce, salt, and pepper.

13. Step 13

    Bring the mixture to a boil, then reduce the heat, partially cover, and let it simmer until the vegetables are tender, about 25 minutes.

14. Step 14

    Set a strainer over a large bowl and pour the soup into it, allowing the liquid to collect below.

15. Step 15

    Don’t clean the stockpot just yet.

16. Step 16

    Transfer the solids from the strainer to a food processor or blender and purée until smooth.

17. Step 17

    Combine this purée with the broth in the bowl.

18. Step 18

    Melt butter in the stockpot over medium heat, then whisk in flour, stirring until it forms a paste, which should take about one to two minutes.

19. Step 19

    Gradually add the broth-purée mixture to the stockpot, bringing it to a boil.

20. Step 20

    Stir in the remaining chopped pepper, reduce the heat, and let it simmer for an additional ten minutes.

21. Step 21

    Before serving, give the soup a good stir.

22. Step 22

    Ladle it into bowls and, if you like, top each serving with a dollop of sour cream for a creamy finish.

23. Step 23

    Enjoy the warmth and comfort of this delightful soup, perfect for any occasion.