- 4 red bell peppers, quartered and seeded
- 2 large onions, chopped
- 4 stalks celery, chopped
- 5 cloves garlic, chopped
- 5 cups chicken stock
- 4 bay leaves
- 2 (28 ounce) cans diced tomatoes, undrained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup grated Parmesan cheese
- salt and black pepper to taste
- 2 cups refrigerated cheese tortellini (optional)
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- 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. Place the peppers into a resealable plastic zipper bag and allow to cool; strip off skin once cooled. Coarsely chop the peppers.
- Place the chopped peppers, onions, celery, garlic, chicken stock, and bay leaves into a large saucepan over medium heat, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the onions are and celery are tender, about 15 minutes. Stir in 2 28-ounce cans of diced tomatoes, and remove from heat. Remove and discard bay leaves.
- Pour the soup into a blender, filling the pitcher no more than halfway full. 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. Puree in batches until smooth. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the blended soup to the saucepan, and stir in the 14.5 ounce can of diced tomatoes and the Parmesan cheese. Bring the soup to a simmer over medium-low heat, whisking constantly to melt the cheese. Season to taste with salt and pepper.
- Bring a pot of water to a boil, and stir in the tortellini. 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.
05/22/2018
recipepes.com
Tomato Red Pepper Soup, recipe
PT15M
PT1H
5
455 calories
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