Roasted Tomato and Red Pepper Soup

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5 from 14 votes

Roasted Tomato and Red Pepper Soup

Roasted tomato and red pepper soup is a comforting, nutritious soup that's easy to prepare and freezes beautifully.

Prep Time10

Cook Time45

Course: Dinner, Lunch, Soup

Cuisine: All

Servings: cups

Calories: 147kcal

Author: Andrea Mut

Ingredients

3 lbs tomatoes halved or quartered cores removed
2 large red bell peppers halved core and seeds removed
1 sprig fresh basil plus more for garnish optional
2 tablespoon olive oil divided
1 teaspoon salt
1 large white onion diced
3 large cloves garlic roughly chopped
½ teaspoon smoked paprika
¼ teaspoon dried chili flakes optional
2 cups low sodium vegetable or chicken broth or water
¼ teaspoon baking soda
½ teaspoon salt or more to taste
½ teaspoon black pepper
2 teaspoon sugar
½ cup half and half cream or milk more to taste

Optional Garnishes

Fresh basil
Croutons
Yogurt or sour cream
Shredded cheddar
Hot sauce

Instructions

Preheat the oven to 425°F (218°C). Place the halved tomatoes and red peppers on a baking sheet, cut side up, in a single layer. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt. Lay a sprig or 2 of fresh basil on top of the vegetables.
3 lbs tomatoes halved or quartered, 2 large red bell peppers halved, 1 sprig fresh basil plus more for garnish
Roast in the oven for 45 minutes to one hour, or until they're slightly charred and very soft.
Remove from the oven and place red pepper halves in a bowl, covering tightly with plastic wrap to steam for a minimum of 10 minutes. Using your fingers, peel the skins off of the red peppers and roughly chop. Discard basil sprig.
In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and cook for another minute or two.
1 large white onion diced, 3 large cloves garlic roughly chopped
Stir in the smoked paprika and chili flakes (if using). Add the roasted tomatoes and peeled peppers, including all their accumulated juices. Stir in the broth or water and baking soda, salt, pepper, and sugar. Bring to a simmer and continue simmering for 15 minutes to concentrate the flavors. Remove from heat and let cool for 10 minutes.
½ teaspoon smoked paprika, ¼ teaspoon dried chili flakes, 2 cups low sodium vegetable or chicken broth or water, ¼ teaspoon baking soda, ½ teaspoon salt or more to taste, ½ teaspoon black pepper, 2 teaspoon sugar
In a blender, puree the soup in batches until smooth. Return the pureed soup to the pot.
Stir in the milk or cream to achieve your desired consistency. Adjust seasonings to balance the flavors.
½ cup half and half cream or milk
Reheat the soup gently if needed. Serve hot, garnished with fresh basil or any optional toppings you prefer.

Notes

Storage - Store in the refrigerator for up to 5 days or freeze for up to 6 months. Reheat over a gentle heat until hot but not boiling.

Baking Soda is added to balance the acidity and break down the fibers giving the finished soup a smoother texture. You can omit it if you like, especially if using fresh garden tomatoes that tend to be less acidic than store-bought tomatoes.

Nutrition Facts are calculated using an online calculator and are an estimate only. These calculations were based on the use of chicken broth and half-and-half cream.

Nutrition