Description
Roasted Red Pepper & Tomato Soup is made with simple, fresh ingredients. This cozy, nourishing recipe gets its deep flavor from oven-roasted vegetables and fresh basil. Naturally dairy-free, gluten-free, and perfect for meal prep or a light, wholesome dinner.
Ingredients
Units
- 4 to 5 medium tomatoes (about 3 pounds), cored and quartered (*see note for canned tomatoes)
- 1 large or 2 small red bell peppers (about 1 pound), seeded and quartered
- 1 large yellow onion, cut into 1-inch wedges
- 2 tablespoons extra virgin olive oil, plus more for garnish
- 3 cloves garlic, unpeeled
- 4 cups (32 ounces) vegetable stock or chicken stock
- 5-7 large leaves of fresh basil, plus more for garnish
- Fine sea salt or Kosher salt, and freshly ground black pepper, to taste
Optional for serving
- Sliced baguette bread
Instructions
- Preheat oven to 400°F (204°C) . Line 2 baking sheets with parchment paper.
- Arrange tomatoes on one pan and peppers, onions, and garlic on the other. Drizzle the veggies on each pan with 1 tablespoon of olive oil, or enough to coat them.
- Roast tomatoes on the upper rack and peppers/onions on the middle rack for 35–45 minutes, or until tender and slightly caramelized and medium brown around the edges. (When done, remove the garlic from the peels by squeezing it out with a spoon on a cutting board.)
- In a large pot, add the peeled garlic, roasted veggies (along with any juices of bits from the pan), and stock. bring to aboil, then reduce to a simmer. Add in in basil, salt, and pepper. Simmer 10 minutes.
- Blend with immersion blender until smooth. Adjust seasoning according to taste.
- Serve with garnish of olive oil, basil, and a dash of balsamic if desired. Pair with slices of toasted baguette.
Notes
Storage: Refrigerate up to 4 days or freeze for up to 6 month in an airtight container.
*If the tomatoes aren’t looking great at your store, you can use 1 (32-ounce) can of whole peeled tomatoes. Remove the whole tomatoes from the can and pat them dry, then roast them on the sheetpan. Reserve the extra juice and tomato puree from the can and add with when you add the stock.