How to Make Roasted Tomato & Pepper Soup | Rachael Ray

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat the oven to 450°F.

Halve Roma or Plum tomatoes and drizzle with olive oil, salt, and black pepper.

Place tomatoes in the oven until they start to slump and char the edges, about 20 to 30 minutes.

In a pot, add one chopped onion, one chopped carrot, and one chopped celery stalk with a cup of crushed garlic.

Add Kosher salt to the vegetables in the pot.

Peel and chop roasted red peppers, removing seeds and stems, and add them to the pot.

Add a quarter cup of short grain rice to the pot as a thickening agent.

Pour in 10 to 12 cups of chicken bone stock and vegetable stock into the pot.

Add a splash of red vermouth to the soup.

Cook the mixture in an open pot until ready, then puree the soup with an immersion blender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens