Soup Recipe - Roasted Red Pepper and Tomato Soup?

Casey's Restaurant has a soup I'm absolutely in love with. It's a roasted red pepper and tomato soup. It's pretty thick (tomato sauce thick) and has a creamy/cheesy taste to it.


Does anyone have a recipe that could replicate the soup? Or might be similar?Soup Recipe - Roasted Red Pepper and Tomato Soup?
Try this;





1 teaspoon olive oil


1 onion, chopped


2 cloves garlic, minced


4 red bell peppers


4 large tomatoes - peeled, seeded and chopped


1 1/2 teaspoons dried thyme


2 teaspoons paprika


1/8 teaspoon white sugar


6 cups chicken broth


salt and pepper to taste


1 pinch ground cayenne pepper


1 dash hot pepper sauce


2 tablespoons butter


1 1/2 tablespoons all-purpose flour


6 tablespoons sour cream





Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.


Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.


Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.


Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.


Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.


Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream. Serves 6...


///\\\Soup Recipe - Roasted Red Pepper and Tomato Soup?
Roasted Red Pepper and Sun-Dried Tomato Soup





Ingredients


1 ounce sun-dried tomatoes (about 8 pieces, do not used oil-packed variety)


1 small onion, diced


2 tablespoons extra-virgin olive oil


2 cups chicken stock


3 sweet or bell peppers, charred, skinned, and seeded or a 6-ounce jar of prepared roasted red sweet peppers


2 fresh ripe plum tomatoes, cut into eighths


Salt and pepper to taste


4 fresh basil leaves for garnish (use purple basil if available)


Directions


Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.





Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.
This is an old family recipe of mine and I use it at all the corporate dinner parties I ahve with the board members and staff.





Roasted Red Pepper and Tomato Soup?


1 teaspoon olive oil


1 onion, chopped


2 cloves garlic, minced


3 red bell peppers


4 large tomatoes - peeled, seeded and chopped


1 1/2 teaspoons dried thyme


2 teaspoons paprika


1/8 teaspoon white sugar


6 cups chicken broth


salt and pepper to taste


1 pinch ground cayenne pepper


1 dash hot pepper sauce


2 tablespoons butter


1 1/2 tablespoons all-purpose flour


6 tablespoons sour cream








DIRECTIONS


Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.


Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.


Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.


Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.


Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.


Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Hi -





You may want to try this one:





Roasted Red Bell Pepper %26amp; Tomato Soup Recipe


SERVES 4 -6


2 sweet red peppers


6 cups tomatoes, chopped (2 - 28 oz. cans, undrained)


2 tablespoons vegetable stock base


2 tablespoons sugar


Salt


White pepper


1/4 cup 35% cream


4 tablespoons butter


1 sprig fresh basil (for garnish)


Grill the peppers, turning frequently, until blackened all over. Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavor. Puree peppers and tomatoes in a blender or food processor. Strain out seeds. Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter and basil. Simmer uncovered for 15 - 20 minutes. Remove from heat. Set pan in ice water and gradually whisk in butter. Cool, cover and refrigerate overnight. Next day, heat gently, garnish with basil and serve.





Note: This soup is quite mild. Some people might like to add a little zing, like maybe a dash of Tabasco.
Roasted Red Pepper and Tomato Soup





Your sweetie will never guess this soup was made with ingredients you already had in your pantry.





ingredient list


Serves 2





1 tsp. olive oil


1/2 cup diced onion


1 clove garlic, minced (about 1 tsp.)


12-oz. jar roasted red peppers, drained and rinsed


1/2 cup canned, diced fire-roasted tomatoes


1 tsp. light brown sugar


1 tsp. balsamic vinegar


2 Tbs. vegan sour cream





Directions





Heat oil in pot over medium heat. Add onion, and saut茅 5 minutes, or until softened. Add garlic, and cook 1 minute more. Stir in peppers, tomatoes, sugar and 1 cup water. Simmer 20 minutes. Remove from heat, and stir in vinegar. Transfer mixture to blender, and pur茅e until smooth. Season with salt and pepper.





Whisk sour cream with 1 tsp. water until smooth. Transfer to small plastic bag. Close bag, and snip small hole in one corner. Ladle soup into bowls. Squeeze sour cream mixture into heart shape in soup, and serve.