Thursday, August 16, 2012

Roasted Red Pepper and Tomato Soup


Although it's been a hot summer, recently it's started getting cooler. That, and the fact that this month's Improv Challenge features tomatoes and peppers gave me the perfect opportunity to make this soup. This is a nice summer soup because it's best served at room temperature. It's a lovely starter but also would make a satisfying main course alongside a salad and bread.

This soup has a nice bite to it from the fire roasted peppers and the red pepper flakes - be sure to adjust to your family's tastes. The heat is tempered by creamy goat cheese stirred in at the end, and then the soup is topped with delicious crab and garnished with chives. It's as delicious as it is beautiful.

Start by heating olive oil in a Dutch oven or other large soup pot. Add the onions, garlic and red pepper flakes and saute until the onions are tender, about 5 minutes.


Add the tomatoes


and the roasted red peppers


and cook an additional three minutes. Then add the chicken broth.


Reduce the heat to low and let the soup simmer for about 15 minutes. Now puree the soup - you can use an immersion blender, but I had the best luck using my food processor. A "regular" blender will work, too. Return the soup to the pot and stir in the goat cheese.


Let the soup come to room temperature, then spoon into individual bowls. Top with crab and chives.


One year ago: Sweet Corn Pizza
Two years ago: Feta Zucchini Pancakes
Three years ago: Honey Garlic Pork Chops

Find more great tomato and pepper recipes in the list below. For other recipe inspiration, be sure to stop by It's A Keeper, Full Plate Thursday, Swanky Stuff, Recipe Box, Thursday's Treasures, Tastetastic Thursday, Foodie Friday, Friday Food, Foodtastic Friday, Foodie Friday (#2), Ingredient Spotlight.


Roasted Red Pepper and Tomato Soup with Crab

2 tsp. olive oil
1/2 cup chopped yellow onion
1 clove garlic, chopped
1/4 - 1/2 tsp. red pepper flakes
1 roasted red bell pepper
1 - 14.5 oz. can fire roasted tomatoes
2 cups chicken broth
3 Tbsp. goat cheese
1 - 6 oz. can crab meat
2 tsp. freeze dried chives

In a large pot, heat the olive oil over medium heat. Add the onion, garlic and red pepper flakes and saute for 5 minutes. Add the roasted red bell pepper and tomatoes. Stir to combine and let cook for 3 more minutes.

Add the chicken broth to the tomato mixture and turn the heat to low. Let simmer for 15 minutes.

Using a food processor, blender, or immersion blender, puree the mixture until smooth and then pour back into the pot. Stir in the goat cheese and season with salt and pepper. Let cool to room temperature.

Once the soup is at room temperature, pour individual servings and top with crab and sprinkle with chives. Serves 4-6.

Recipe Source: Adapted from What's Gaby Cooking



16 comments:

  1. OK -- goat cheese & crab?!? You're killing me! (Guess I'll have to go eat breakfast, but I don't have any goat cheese or crab...)
    Your soup looks delish, by the way!

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  2. Gorgeous soup! I love the color and the creaminess from the goat cheese. Great choice!

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  3. I almost made a soup too but its still to hot here. I hope we get a cool day soon so I can make some. This is really mouthwatering.

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  4. What a beautiful soup! I am really looking forward to making this! Great recipe!

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  5. Very creative. Love the addition of goat cheese.

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  6. What an amazing soup! Such a great way to combine tomatoes and peppers!

    Visiting from the Improv Cooking Challenge (#21 - Green Chile Pepper and Tomato Soup)

    Pinned!

    Amber @ The Cook's Sister

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    Replies
    1. I enjoyed your recipe so much that I've shared it on my blog today: http://thecookssister.wordpress.com/2012/08/17/five-favourites-for-friday-27

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  7. Oh wow... this looks great!!! I love soup and this one seems so rich and yummy!

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  8. Your soup sounds wonderful and I love that it also has crab meat & goat cheese, total yum!

    If you haven't already, I'd love for you to check out my Improv Cooking Challenge entry: French Fries Hash Browns.

    Lisa~~
    Cook Lisa Cook

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  9. That was already looking like perfection when you added the goat cheese. Tomatoes! Roasted peppers! Goat cheese! I was in! THEN crab meat? You are killing me here. Can't get canned crab meat in Cairo so I am off to buy fresh crabs to steam and peel. You see what you started? Thank you.

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  10. This is a great sounding soup. I just love the goat cheese and crab. oo-la-la!!

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  11. What an outstanding soup...so much more elegant than your typical tomato soup with the crab and goat cheese. YUM!

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  12. This is such an excellent transitional dish. You get to use the tomatoes of summer and crab is still summery too but the creaminess makes you want to eat this right into Oct. Thanks for sharing it on foodie friday.

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  13. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  14. Yes!!! This looks and sounds Amazing! Thank you so much for sharing on Thursday's Treasures Week 47! <3 and hugs! http://www.recipesformyboys.com/2012/08/thursdays-treasures-week-47.html

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