Roasted Pepper and Tomato Soup
A good cup of tomato soup is perfect for a rainy day. A great cup of this homemade soup is perfect any day! This easy to make soup is packed with flavor and will fill your belly on those cold rainy days!
Directions
1. Preheat oven to 400 degrees and line a baking sheet with aluminum foil. Spray with cooking spray.
2. Evenly spread cut tomatoes and bell peppers in a single layer on the baking sheet.
3. Roast for 40-45 minutes until tomatoes are soft and runny.
4. When tomatoes are almost done roasting, heat the olive oil in a Dutch oven or a large heavy-lidded pot over medium heat.
5. Add the garlic, onions and celery. Sauté for 5-6 minutes until veggies are soft.
6. Add the roasted tomatoes and peppers and cook over medium heat for 2-3 minutes.
7. Stir in the salt, pepper, rosemary, marjoram, bay leaves and the broth.
8. Bring mixture to a boil over medium-high heat.
9. Cover and reduce heat to medium-low. Let simmer for 20-25 minutes.
10. Make the orzo according to the directions on the package.
11. Remove the bay leaves.
12. Puree the soup with an immersion blender or in batches in a blender. (If using a blender remove the lid and cover with a kitchen towel. Never blend hot liquids with the lid on.)
13. Add the sour cream and stir until combined.
14. Serve warm topping each serving with orzo and chopped basil.
Roasted Pepper and Tomato Soup With Orzo
ingredients:
- 3 pounds plum tomatoes, quartered
- 2 red bell peppers, seeded, halved and quartered
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 yellow onion, diced
- 1 celery stalk, diced
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- 2 bay leaves
- 4 cups chicken broth
- 1/2 cup sour cream
- 1 small sprig fresh basil for topping
- 2/3 cup orzo, cooked
instructions:
How to cook Roasted Pepper and Tomato Soup With Orzo
- Preheat oven to 400 degrees and line a baking sheet with aluminum foil. Spray with cooking spray.
- Evenly spread cut tomatoes and bell peppers in a single layer on the baking sheet.
- Roast for 40-45 minutes until tomatoes are soft and runny.
- When tomatoes are almost done roasting, heat the olive oil in a Dutch oven or a large heavy-lidded pot over medium heat.
- Add the garlic, onions and celery. Sauté for 5-6 minutes until veggies are soft.
- Add the roasted tomatoes and peppers and cook over medium heat for 2-3 minutes.
- Stir in the salt, pepper, rosemary, marjoram, bay leaves and the broth.
- Bring mixture to a boil over medium-high heat.
- Cover and reduce heat to medium-low. Let simmer for 20-25 minutes.
- Make the orzo according to the directions on the package.
- Remove the bay leaves.
- Puree the soup with an immersion blender or in batches in a blender. (If using a blender remove the lid and cover with a kitchen towel. Never blend hot liquids with the lid on.)
- Add the sour cream and stir until combined.
- Serve warm topping each serving with orzo and chopped basil.
NOTES:
Calories
304.14Fat (grams)
17.33Sat. Fat (grams)
4.53Carbs (grams)
33.02Fiber (grams)
5.87Net carbs
27.15Sugar (grams)
14.69Protein (grams)
8.14Sodium (milligrams)
2548.03Cholesterol (grams)
21.94