Ingredients (~8 Servings)
- 3 lbs Roma tomatoes, halved lengthwise
- 3 red bell peppers, seeded and roughly chopped
- 1 large yellow onion, roughly chopped
- 2 whole bulbs of garlic
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 4-5 fresh basil stems
- 5 cups vegetable or chicken stock
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, packed
Roast the Vegetables
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
Place the halved tomatoes cut-side-up on the baking sheet. Add the chopped red peppers and onion.
Slice the top 1/4 inch off of each garlic bulb to expose the cloves. Drizzle the cut surface with a little olive oil, then wrap each bulb loosely in foil. Place the garlic on the baking sheet with the other vegetables.
Drizzle the tomatoes, peppers, and onion with the remaining olive oil, balsamic vinegar, salt, and pepper. Toss to coat and spread them in a single layer. Lay the fresh basil stems on top.
Roast for 45-60 minutes.
The vegetables are done when they are very soft and have some browned, slightly charred spots. This caramelization is where a lot of the flavor comes from.
Blend and Simmer the Soup
Remove the baking sheet from the oven. Discard the basil stems.
Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins and into a large pot or Dutch oven. Add the rest of the roasted vegetables from the baking sheet.
Pour in 4 cups of the vegetable stock, the heavy cream, and the fresh basil leaves.
Use an immersion blender to blend the soup until it’s completely smooth.
If you’re using a standard blender, work in batches to avoid overfilling it with hot liquid.
Bring the soup to a simmer over medium-low heat and let it cook for at least 10-15 minutes to allow the flavors to meld.
If the soup is thicker than you’d like, stir in the remaining cup of stock until it reaches your desired consistency.
Taste and add more salt if needed.

Roasted Red Pepper and Tomato Soup
Ingredients
Ingredients (~8 Servings)
- 3 lbs Roma tomatoes halved lengthwise
- 3 red bell peppers seeded and roughly chopped
- 1 large yellow onion roughly chopped
- 2 whole bulbs of garlic
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
- 1 1/2 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 4-5 fresh basil stems
- 5 cups vegetable or chicken stock
- 1 cup heavy cream
- 1/2 cup fresh basil leaves packed
Instructions
- Preheat oven to 425°F and line large baking sheet with parchment paper.
- Arrange tomatoes cut-side-up, peppers, and onion on baking sheet.
- Cut tops off garlic bulbs, drizzle with oil, wrap in foil, place on baking sheet.
- Drizzle vegetables with olive oil, balsamic vinegar, salt, and pepper. Add basil stems.
- Roast 45-60 minutes until vegetables are soft and lightly charred.
- Remove basil stems. Squeeze roasted garlic into large pot.
- Add roasted vegetables, 4 cups stock, cream, and fresh basil to pot.
- Blend with immersion blender until smooth.
- Simmer 10-15 minutes over medium-low heat.
- Add remaining stock if needed to adjust consistency.
- Season with additional salt to taste.