Roasted Red Pepper and Tomato Soup Recipe
The warmth of a bowl of soup can be just the thing to comfort and satisfy, especially when the seasons shift. One soup that embodies the change from summer to fall is the Roasted Red Pepper and Tomato Soup Recipe. Combining the richness of ripe tomatoes with the smoky sweetness of roasted red peppers, this recipe delivers a deliciously light,
Calories 120kcal
Ingredients
- 8-9 medium tomatoes (about 5 pounds), cored and quartered
- 3 red bell peppers (about 1 pound), seeded and quartered
- 2 small yellow onions, cut into wedges about ¾” wide on the outer edges
- 6 cloves garlic, unpeeled
- 2 tbsp extra virgin olive oil (divided)
- 4 cups (32 ounces) vegetable broth
- ¼ tsp smoked paprika
- Pinch of cayenne pepper (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) with racks in the upper third and middle of the oven. Line two large, rimmed baking sheets with parchment paper.
Prepare vegetables:
- On one baking sheet, place the tomatoes. On the other, place the bell peppers and onions. Drizzle 1 tbsp of olive oil over each sheet and toss the vegetables until lightly coated in oil.
- Arrange the tomatoes skin-side down, and the peppers and onions with the skin side down. Add the unpeeled garlic cloves to the sheet with the peppers and onions.
- Roast vegetables for 35-45 minutes until tender and golden around the edges. Remove from the oven and let cool.
- Simmer soup: In a large pot, bring the vegetable broth to a boil. Add the roasted vegetables (peel the garlic and add it as well), smoked paprika, cayenne, and salt. Simmer for 10 minutes.
- Blend the soup: Use an immersion blender or transfer the soup to a stand blender in batches. Blend until smooth. Adjust seasoning with more salt and pepper as needed.
- Serve and enjoy! Serve hot with a drizzle of cream, fresh basil, or croutons, if desired.
Notes
- For a creamier soup, add 2 tbsp heavy cream or ¼ cup half-and-half after blending.
- For a vegan option, use coconut milk or cashew cream instead of dairy.
- Add fresh basil at the end of blending for a fresh, garden flavor.
- Freezing Tip: This soup freezes well! Store in glass jars or airtight containers for up to 6 months.