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Roasted Tomato and Red Pepper Soup

Ingredients

  • 8-10 plum tomatoes, halved
  • 2-3 red bell peppers, quartered and seeded
  • 1 large onion, quartered
  • 4 cloves garlic, peeled
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • salt and pepper to taste
  • fresh basil or parsley for garnish (optional)

Instructions

Preheat oven to 450℉

  • Arrange the halved tomatoes, quartered peppers, quartered onion, and whole garlic cloves on a baking sheet pan. Drizzle with olive oil and sprinkle with salt and pepper
    8-10 plum tomatoes, halved, 2-3 red bell peppers, quartered and seeded, 1 large onion, quartered, 4 cloves garlic, peeled, 2 tbsp olive oil, salt and pepper to taste
  • Roast in the preheated oven for 25-30 minutes,or until the vegetables are tender and slightly charred.
  • Transfer the roasted vegetables to a large pot. Add the broth, dried thyme and basil. Bring to boil, then reduce the heat and let simmer for 10-15 minutes.
    1 tsp dried thyme, 1 tsp dried basil, 4 cups vegetable broth
  • Transfer soup in batches to a blender and blend until smooth and return to pot.
  • Taste and adjust seasoning with more salt and black pepper if needed.
  • Ladle soup into bowls and garnish if desired. Serve hot with crusty bread
    fresh basil or parsley for garnish (optional)

Notes

Alternatives:
You can use an immersion blender but may not achieve a smooth consistency. 
You can make this a creamy soup by adding 1 can of full fat coconut milk.
You can add cooked pasta and canned beans for a more hearty soup.
Add less broth and make this a pasta sauce. Simmer to reduce and thicken.