Tomato Red Pepper Soup The Best Recipes

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Tomato Red Pepper Soup

"This is certainly one of my absolute preferred soups! Serve with sparkling bread and with chives or parsley on top. Sometimes I prepare dinner clean cheese-stuffed tortellini and placed it within the soup. Also, as with any soup, this recipe is simplest as excellent as the stock in it -- try to use homemade stock. I make this the night time earlier than and reheat it, as it tastes its quality day after today."

Ingredients :

four pink bell peppers, quartered and seeded
2 huge onions, chopped
four stalks celery, chopped
five cloves garlic, chopped
5 cups bird stock
4 bay leaves
2 (28 ounce) cans diced tomatoes, undrained
1 (14.Five ounce) can diced tomatoes, undrained
1 cup grated Parmesan cheese
salt and black pepper to flavor
2 cups refrigerated cheese tortellini (optional)

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H

Preheat the oven's broiler and set the oven rack approximately 6 inches from the warmth source.
Arrange the pepper portions at the broiler rack in order that they don't contact each different, and broil till the pores and skin is generally charred and the peppers are softened, 8 to 10 mins. Place the peppers into a resealable plastic zipper bag and allow to chill; strip off pores and skin as soon as cooled. Coarsely chop the peppers.
Place the chopped peppers, onions, celery, garlic, hen inventory, and bay leaves right into a massive saucepan over medium warmness, and produce to a boil. Cover, reduce heat to medium-low, and simmer till the onions are and celery are gentle, about 15 minutes. Stir in 2 28-ounce cans of diced tomatoes, and eliminate from warmness. Remove and discard bay leaves.
Pour the soup right into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and thoroughly start the blender, the use of some short pulses to get the soup transferring before leaving it on to puree. Puree in batches till smooth. Alternately, you can use a stick blender and puree the soup right within the cooking pot.
Return the combined soup to the saucepan, and stir inside 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 soften 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 warmth until gentle, about five minutes; drain in a colander set within the sink, rinse with water, and stir into the soup.

Notes :

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