Description
This Roasted Red Pepper & Tomato Soup is a flavorful and comforting dish made by roasting fresh vegetables to bring out their natural sweetness, then blending them into a smooth, aromatic soup. Perfect for a cozy meal, it’s seasoned with herbs like basil and thyme and enriched with vegetable broth for depth.
Ingredients
Scale
Vegetables
- 4-5 large tomatoes
- 2 red bell peppers
- 3-4 garlic cloves, peeled
- 1 small onion
Seasonings & Liquids
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground thyme
- 1/2 teaspoon kosher salt
- Pinch of black pepper
Instructions
- Preheat Oven: Preheat your oven to 425º F to get ready for roasting the vegetables, which enhances their flavors.
- Prepare Vegetables: Cut the tomatoes and onion into 6-8 wedges each depending on the size. Slice the red bell peppers in half lengthwise; remove the stems, seeds, and white inner membranes.
- Arrange and Season: On a sheet pan, place the tomatoes, onion, peppers, and peeled garlic cloves. Drizzle everything with olive oil. Position the pepper halves skin side up and tomatoes seed side up to ensure even roasting. Season with kosher salt and black pepper.
- Roast Vegetables: Bake the vegetables for 40-45 minutes until they are soft and show signs of browning, which indicates caramelization and depth of flavor.
- Heat Broth: While the vegetables are finishing roasting, add the vegetable broth, dried basil, and ground thyme to a large pot. Heat the mixture on medium-high until it reaches a gentle simmer.
- Rest Roasted Veggies: Remove the sheet pan from the oven and let the vegetables rest for 2-3 minutes to cool slightly.
- Blend Soup: Using a stand blender, work in two batches to avoid overcrowding: blend the roasted vegetables for 10-20 seconds depending on desired texture, then carefully stir this mixture into the simmering broth. Alternatively, use an immersion blender to blend the vegetables directly in the broth until smooth.
- Final Simmer & Serve: Return the soup to a gentle simmer, then remove from heat. Serve warm, garnished with fresh basil if desired.
Notes
- To make this soup vegan and dairy-free, ensure your vegetable broth contains no animal products.
- For a creamier version, add a splash of coconut milk or cream after blending.
- Adjust seasoning after blending to taste, adding more salt or pepper if needed.
- Use fresh herbs for garnish to enhance aroma and presentation.
- Storing leftovers in an airtight container in the refrigerator will keep the soup fresh for up to 3 days.
