Roasted Red Pepper and Tomato Soup Recipe | Samsung Food App
Roasted red pepper and tomato soup to celebrate the end of summer heat. Make a giant batch to freeze for cooler weather! Recipe yields a lot of soup (about 12 cups), and leftovers freeze well.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Immersion blender
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Airtight container
- Freezer
Ingredients
- 8 to 9 medium tomatoes (about 5 pounds), cored and quartered
- 3 red bell peppers (about 1 pound), seeded and quartered
- 2 small yellow onions, cut into wedges about 3/4″ wide on the outer edges
- 2 tablespoons extra virgin olive oil, divided
- 6 cloves garlic, unpeeled
- 4 cups (32 ounces) vegetable broth
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (omit if sensitive to spice)
- Fine salt and freshly ground black pepper, to taste
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