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.
- 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)
- Preheat the oven to 400°F (204°C)
- 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.
- 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.
- 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.
- 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.
- Garnish with a sprinkle of basil and fresh cracked black pepper.
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