Tomato Red Pepper Soup
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
48
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 large
Onion (chopped)4 stalks
Celery (chopped)5 cloves
Garlic (chopped)5 cups
Chicken Stock1 cup
Grated Parmesan Cheese1
SaltDirections:
1
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source
2
Arrange the pepper pieces on the broiler rack so they don't touch each other, and broil until the skin is mostly charred and the peppers are softened, 8 to 10 minutes
3
Place the peppers into a resealable plastic zipper bag and allow to cool; strip off skin once cooled
4
Coarsely chop the peppers
5
Place the chopped peppers, onions, celery, garlic, chicken stock, and bay leaves into a large saucepan over medium heat, and bring to a boil
6
Cover, reduce heat to medium-low, and simmer until the onions are and celery are tender, about 15 minutes
7
Stir in 2 28-ounce cans of diced tomatoes, and remove from heat
8
Remove and discard bay leaves
9
Pour the soup into a blender, filling the pitcher no more than halfway full
10
Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree
11
Puree in batches until smooth
12
Alternately, you can use a stick blender and puree the soup right in the cooking pot
13
Return the blended soup to the saucepan, and stir in the 14
14
5 ounce can of diced tomatoes and the Parmesan cheese
15
Bring the soup to a simmer over medium-low heat, whisking constantly to melt the cheese
16
Season to taste with salt and pepper
17
Bring a pot of water to a boil, and stir in the tortellini
18
Boil the tortellini over medium-low heat until tender, about 5 minutes; drain in a colander set in the sink, rinse with water, and stir into the soup