Roasted Red Pepper and Tomato Chowder
This roasted red pepper and tomato chowder is a hearty, flavorful soup that's perfect for a cold winter day. The roasted red peppers add a natural sweetness to the soup, while the tomatoes provide a rich, tangy flavor. The soup is also thickened with a touch of heavy cream, which gives it a smooth, velvety texture and luxurious mouthfeel. A sprinkle of grated Parmesan cheese and fresh basil adds the perfect finishing touch to this comforting soup.
The origins of this roasted red pepper and tomato chowder are shrouded in mystery, but it is believed to have originated in a small village in the Italian countryside. The story goes that a local farmer, who was struggling to make ends meet, decided to create a soup using the leftover vegetables from his garden. He roasted some red peppers, chopped up some tomatoes, and added them to a pot of boiling water. He then added some onions, garlic, and herbs, and let the soup simmer for several hours. The result was a delicious, hearty soup that quickly became a favorite among the villagers. Over time, the recipe spread to other parts of Italy, and eventually to the rest of the world. Today, roasted red pepper and tomato chowder is a popular soup that is enjoyed by people of all ages.
Roasted Red Pepper and Tomato Chowder Roasted Red Pepper and Tomato Chowder Roasted Red Pepper and Tomato Chowder Roasted Red Pepper and Tomato Chowder
Prep time: 20 | Cook time: 45 | Serves: 4
Ingredients
  • 3 red bell peppers, roasted and peeled
  • 28 oz can crushed tomatoes
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. In a large pot or Dutch oven over medium heat, add your chopped onion and green pepper along with a touch of olive oil or butter - sauté until tender.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Add crushed tomatoes and bring to a simmer followed by your diced roasted bell peppers. Season with salt and black pepper, to taste.
  4. Let simmer for at least 30 mins allowing the flavors to meld.
  5. Once happy with the flavor profile ladle about 2 cups of the soup into a blender. Securely fasten the lid, protect your hand from steam with a tea towel and puree until smooth.
  6. Return the puréed soup to the pot, add heavy cream, and gently heat through.
  7. Remove from heat and stir in the grated Parmesan cheese.
  8. Serve immediately, optionally topped with additional Parmesan and fresh basil.
Why It Works
  • The roasting of the red peppers intensifies their sweetness and adds a smoky flavor to the soup.
  • The combination of roasted red peppers and tomatoes creates a rich, tangy flavor that is both sweet and savory.
  • The addition of heavy cream gives the soup a smooth, velvety texture and luxurious mouthfeel.
  • The grated Parmesan cheese and fresh basil add a touch of umami and freshness to the soup.