EASY Roasted Red Pepper and Tomato Soup with Cheddar Melt

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

Welcome to Backyard Chair Farm Break. Today, we're making roasted red pepper and tomato soup.

Start by slicing the red bell peppers in half and removing the seeds.

Place the peppers on a tray and drizzle with olive oil, ensuring the oil goes on the skins.

Add garlic to the tray, keeping it whole as it cooks faster than the peppers.

Dice the onion to your preferred size and set aside.

Open a tin of whole plum tomatoes and prepare to cut them with scissors once ready to cook.

Check the garlic while roasting; if it has color, remove it from the tray to prevent bitterness.

Roast the peppers until blistered and soft, aiming for a smoky flavor.

Once roasted, transfer the peppers and any juices to a bowl and cover to steam for about 10 minutes.

Peel the skins off the peppers, discarding them, and set the roasted peppers aside.

In a pot, heat olive oil and add the diced onion with a pinch of salt and pepper to help release moisture.

Sauté the onions until softened without browning them.

Add mixed herbs of your choice to the pot, such as dried basil and thyme.

Pour in the tomato juice from the tin, cutting the tomatoes with scissors if needed.

Add the roasted garlic and stir everything together.

Simmer uncovered for about 20 minutes to intensify the flavors.

After 20 minutes, blend the soup until smooth using a stick blender or regular blender.

Return the blended soup to the pot and add a splash of heavy cream for creaminess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens