Roasted Red Pepper and Tomato Soup
This is a straightforward soup made from roasting tomatoes, red peppers, onion, and garlic, then blending them into a creamy base. Roasting brings out the sweetness in the vegetables. This recipe makes about 8 servings.
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.
Notes
If using regular blender, blend hot soup in batches. Soup can be made with vegetable or chicken stock.
Did you make this recipe?Let me know how you liked it below!