Roasted Pepper & Kashar Tomato Soup Calories

Roasted Pepper & Kashar Tomato Soup is built around tomatoes, roasted peppers and Kashar cheese. Recipes may also include onion, garlic, stock or milk, so check the specific recipe if you need to know its full ingredient list.

Kashar is a Turkish semi-hard cheese with a mild, savory flavor that melts well in Roasted Pepper & Kashar Tomato Soup. It is not cheddar, although aged Kashar can taste sharper than the younger variety.

Add Kashar to Roasted Pepper & Kashar Tomato Soup after blending, when the soup is hot but no longer boiling vigorously. Stir until the cheese melts; prolonged boiling can make melted cheese stringy or uneven.

Yes, Roasted Pepper & Kashar Tomato Soup can be made without cream. Blending the cooked tomatoes and peppers gives the soup body, while the melted Kashar adds richness without needing cream.

Roasted Pepper & Kashar Tomato Soup pairs well with crusty bread, a grilled cheese sandwich or a simple green salad. For a fuller meal, serve it alongside roasted vegetables or a sandwich with mild fillings.

Yes, jarred roasted peppers work in Roasted Pepper & Kashar Tomato Soup and save time. Drain them well before blending, since their packing liquid can make the soup thinner or add extra acidity.

Roasted Pepper & Kashar Tomato Soup keeps for about 3–4 days in a covered container in the refrigerator. Cool it promptly after cooking, and reheat only the portion you plan to eat.

Yes, Roasted Pepper & Kashar Tomato Soup can be frozen, though the texture may separate after thawing because it contains cheese. For a smoother result, freeze it before adding Kashar, then stir in fresh cheese while reheating.

To keep Kashar from clumping in Roasted Pepper & Kashar Tomato Soup, grate it finely and add it gradually to hot soup over low heat. Stir continuously, and avoid bringing the soup back to a hard boil.