Roasted Tomato and Red Pepper Soup

Last week, I bought 16 of the biggest and reddest tomatoes at the farmer’s market with big plans for them. Little did I know, my daughter had plans of her own. She, who has a love-hate relationship with tomatoes, requested tomato soup so that’s exactly what I ended up making. It was perfect for the rainy, cooler weather we’ve been having lately.

I used lots of fresh basil and oregano, freshly dug up garlic, and red pepper to make this roasted tomato and red pepper soup. The roasted vegetables really elevates the flavours, giving the soup a robust flavour. It also probably helped that I used really red, fresh tomatoes. The soup pairs perfectly with grilled cheese on the side, or with some pasta noodles or roasted chickpeas thrown in for protein. We had ours with extra black pepper and some homemade cashew cream.

I’m sharing a recipe for a big batch, however you can easily halve this recipe or freeze leftovers (prior to the addition of cream, if using).

Roasted Tomato and Red Pepper Soup RECIPE

Ingredients:

  • 16 very red tomatoes, chopped into eighths
  • 2 large red bell peppers, cut into large chunks
  • 2 small onions, quartered
  • 6 cloves of large, fresh garlic, peeled
  • 4 Tbsp olive oil
  • 3 cups of vegetable broth
  • 2 tsp. ground oregano
  • handful of fresh basil, minced
  • 1 tbsp fresh parsley, minced
  • salt to taste
  • black pepper to taste
  • optional: red chilli flakes, cream (up to half cup)

Instructions:

  1. Preheat the oven to 450 degrees Fahrenheit. In a large baking dish, thoroughly combine, the tomatoes, red peppers, onion, garlic, dried oregano, and olive oil. Bake for about 25 – 35 minutes until vegetables are roasted and slightly charred on top. Liquid will remain.
  2. Add the roasted vegetables plus liquid to a large soup pot. Add the broth and salt. Give the contents of the pot, a quick stir. Using an immersion blender, blend the soup thoroughly. Add more broth if a thinner consistency is preferred.
  3. Add the herbs, black pepper, and chilli flakes if using and bring the soup to a boil before turning off the heat.
  4. Add cream if desired and serve warm on its own or with toppings and sides of your choosing.

NOTE:

  • If the soup is tart, add 1 Tbsp. of sugar or honey to the soup to counteract the tartness of the tomatoes.
  • Add a Tbsp. of butter can help with tartness as well.
  • Top with minced herbs of choice before serving.
  • Soup can be frozen, before the addition of cream.

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