Roasted Red Pepper and Tomato Soup

Recipe View Gather all ingredients and prepare your workspace.

Recipe View Position an oven rack approximately 6 inches from the broiler and preheat the broiler to high. Line a baking sheet with aluminum foil. (5 minutes)

Recipe View Rub the red bell peppers with olive oil and place them under the broiler. Broil, turning frequently, until the skins are completely blackened on all sides. Transfer the blackened peppers to a paper bag, seal, and let them steam. (20 minutes)

Recipe View Allow the peppers to rest in the sealed bag for 15 minutes. Once cooled slightly, peel off the blackened skin. The skins should slip off easily. Remove the cores and seeds. (15 minutes)

Recipe View Chop the peeled peppers. Reserve one chopped pepper and set it aside for later. (5 minutes)

Recipe View Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion and garlic. Cook, stirring occasionally, until the onion becomes translucent and softened. (5 minutes)

Recipe View Stir in the chopped tomatoes, roasted red peppers (excluding the reserved portion), paprika, thyme, and sugar. Reduce the heat to medium-low and cook, stirring occasionally, until the tomato juices have evaporated and the mixture has thickened slightly. (25 minutes)

Recipe View Pour in the chicken broth, cayenne pepper, hot pepper sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, partially cover the pot, and simmer until the vegetables are very tender. (25 minutes)

Recipe View Place a fine-mesh strainer over a large bowl. Pour the soup into the strainer, allowing the liquid to accumulate in the bowl. Retain the strained solids.

Recipe View Transfer the solids from the strainer to a food processor or blender. Purée until the mixture is completely smooth. Add the purée to the broth in the bowl and stir to combine.

Recipe View Melt butter in the now-empty stockpot over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture forms a smooth, paste-like roux. (2 minutes)

Recipe View Gradually whisk in the broth-purée mixture, ensuring there are no lumps. Bring the soup to a gentle boil, then stir in the reserved chopped roasted red pepper. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld.

Recipe View Ladle the soup into bowls and garnish each serving with a dollop of sour cream. Serve hot and enjoy!