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Roasted Tomato & Red Pepper Soup in bowl Elizabeth Rider

Roasted Tomato & Red Pepper Soup

  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Soup
  • Method: Roast, Blend
  • Cuisine: American

Description

This Roasted Tomato & Red Pepper Soup recipe is one of my all-time favorite easy soup recipes. Simply roast, blend then serve! This soup is great with a sandwich or on its own anytime you want a nourishing meal.

Ingredients

Units Scale
  • 2 tablespoons extra virgin olive oil
  • 2 pounds fresh tomatoes (that’s about 6-8), quartered
  • 2 red bell peppers, seeded and large chopped
  • 1 large carrot, peeled and large chopped
  • 1–2 large whole garlic clove(s), peeled
  • 1 pinch of crushed red pepper flakes (optional, for heat)
  • 1 teaspoon dried basil (or 2 tablespoons fresh if available)
  • 1/2 teaspoon raw honey (more or less to taste)
  • 1 1/2 teaspoons sea salt (more or less to taste)
  • 1/2 teaspoon freshly ground black pepper (more or less to taste)

Instructions

  1. Preheat the oven to 400°F (204°C)
  2. Wash the tomatoes, carrot and bell pepper. Core and stem the tomatoes, then chop them in half (quarters if they are large). Chop the carrot and bell peppers into 2-inch pieces, discarding the inner white part, seeds, and stem of the pepper.
  3. Place all vegetables on a large baking sheet with the garlic clove and drizzle with 2 tablespoons extra virgin olive oil, a pinch of crushed red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Roast at 400° for 30 minutes or until the veggies are nicely roasted and cooked through.
  4. Remove the sheet pan from the oven and place all roasted ingredients (with all liquid in the pan) into the blender with the basil and a drizzle (about 1/2 teaspoon) of honey or sugar. Blend on high for 1-3 minutes, until creamy and smooth. Be very careful when blending hot liquids. Never fill the blender more than half way as the hot liquid will expand. Work in batches if necessary.
  5. Depending on how much water sweats out of the tomatoes when roasting, you may want to add 1/4 to 1/2 cup of water or stock to thin out your soup. Add salt to taste if adding additional water, about 1/2 teaspoon per 1/2 cup.
  6. Garnish with a sprinkle of basil and fresh cracked black pepper.

Notes

Caution: Be very careful blending hot ingredients in a blender because the hot liquid will expand. We recommend a Vita-Mix blender as it ventilates and is made to blend hot soups.  Never fill a blender or food processor more than 1/3 – 1/2 full of hot ingredients and start on the lowest setting.  Blend in batches if necessary.

Keywords: Roasted Tomato & Red Pepper Soup, Roasted Red Pepper Soup

Find it online: https://www.elizabethrider.com/creamy-roasted-tomato-red-pepper-soup/