2/7/18

0 Roasted Red Pepper Tomato Soup: Pressure Cooker & Stove Top


One of the things I love to do at Costco is try their samples.  Roasted Red Pepper Tomato soup, by Pacific Foods, was one of the samples that I fell in love with. It had a mild sweet taste, so I decided to do my best to replicate it.


Roasted red peppers give tomato soup a sweet and smokey flavor, which balances out well with the acidity of the tomatoes.


You can roast your own peppers in the oven or over a gas stove flame, which I did with Anaheim Peppers in this post for Green Chicken Chili Verde, or you can grab a jar of roasted red peppers.





I love Better Than Bouillon for any recipe that calls for chicken or beef broth. It comes in a jar and is a paste made from real meat and juices. Once opened, I store it in my fridge and it lasts a very, very long time without going rancid. It comes in a roasted chicken flavor and reduced sodium as well as many other varieties.






Making this soup cuts down the cooking time in half and infuses all the flavors and spices in the soup. I like to saute my onions, garlic, and add the spices to "bloom" or intensify the flavors.

There is a touch of cayenne, which you can control the heat. I like just a 'pinch.'

I choose to use Smoked Paprika to continue the smokey flavors.



Adding the jar of roasted red peppers was so much easier than roasting, removing the charred skin, slicing, taking the seeds out, etc. etc.

Using an immersion blender is SO helpful! Stick it into the hot soup and blend away.

If you are using a stand blender, it is more helpful to strain and blend smaller batches.


To give this soup some body, I browned some butter and flour for a couple of minutes and scooped some tomato soup into the pan to dissolve.

Poured this mixture back into the soup and gave it a good stir.




This soup was really good, especially served with fresh Parmesan cheese and a dollop of sour cream.

My kiddos loved croutons in their soup and we had it the next day with grilled cheese sandwiches.

Enjoy!


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Roasted Red Pepper Tomato Soup
1 tablespoon cooking oil (olive, canola, vegetable, etc)
1 onion, chopped (about 1 cup)
2 cloves garlic, minced or pressed (Try roasted garlic!)
1 t. dried thyme
1/2 tablespoon dried basil
2 teaspoons smoked paprika
1 pinch of cayenne pepper
1 teaspoon granulated sugar
4 cups chicken broth (or 4 teaspoons of Better Than Bouillon + 6 cups water)
1-12 oz.  jar of roasted red peppers, not drained
1-28 oz. can of diced tomatoes, not drained

2 Tablespoons butter
2 Tablespoons all purpose flour
Salt & pepper to taste
Sour Cream
Parmesan Cheese
Croutons

Pressure Cooker:
1. Turn pressure cooker on Saute Low or browning setting, add cooking oil.
2. Add chopped onions, stir, let cook for 1-2 minutes.
3. Add minced garlic, thyme, basil, paprika, pepper and sugar. Stir until fragrant, about 1-2 minutes.
4. Pour in chicken broth, making sure to scrape off the browned bits from the bottom of the pot.
5. Add red peppers and diced tomatoes, do not stir. 
6. Close pressure cooker and close the pressure valve (set to sealing).
7. Cook high pressure for 5 minutes.
8. After timer beeps, allow a 5 minute natural release.
9. Open pressure valve, and when all pressure is released, open the lid.
10. Using an immersion blender, blend all of the vegetables.
        (or, strain and put veggies into a blender, with 1 cup of soup. Pour back into pot).
11. In a small saucepan, mix the butter and flour over med-low heat for 1-2 minutes.
Mix some hot tomato soup into the flour and stir till dissolved. Pour this mixture into the soup and stir well.
12. Set the pressure cooker on Saute Low or browning, stirring occasionally for about 5 -10 minutes.
Salt and pepper to taste.
Ladle into serving bowls and top with sour cream, cheese, and croutons.

Stove Top:
In a large pot, over medium heat, heat oil and onions until softened. Add garlic and seasonings, stirring until fragrant, about 1-2 minutes. Pour in chicken broth, red peppers, and tomatoes, stirring well. Cook over medium-low heat, uncovered, about 25 minutes. Use an immersion blender to puree soup, or strain and blend the veggies with about 1 cup of soup broth in a blender. Return mixture to pot and stir well. In a small saucepan, over med-low heat, mix flour and butter for 1-2 minutes. Add 1-2 cups of soup and stir till dissolved. Add mixture back into soup. Bring to boiling over med-high heat, lower to medium-low and simmer for 10 minutes.


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