Roasted Red Pepper and Tomato Soup Recipe
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(8)
Ingredients
7 servings
- 2 red bell peppers, destemmed and cut into quarters
- 3 lbs fresh ripe tomatoes (a mix of romas, heirlooms, cherry tomatoes- a mix of whatever you have available!)
- 3 shallots, peeled and sliced in half ( sub an onion cut into quarters)
- 1 tablespoon extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional- adjust to taste)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 1/2 cups vegetable broth or chicken broth
- 1 teaspoon red wine vinegar
- a handful of fresh basil leaves (or chopped parsley)
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Preparation
Step 1
Heat oven to 450F degrees.
Step 2
Place on parchment paper on a baking sheet. Arrange tomatoes and bell peppers skin side up and add shallots Brush with a couple teaspoons of olive oil and sprinkle with salt. Roast for 20 minutes in the middle of the oven. Then turn the oven to broil for 3-5 minutes to get a light char. (watch your parchment!)
Step 3
Saute garlic and red pepper flakes with remaining olive oil for 1 minute, stir frequently.
Step 4
Add roasted vegetables, cooked garlic, salt, and smoked paprika to a blender and blend until smooth. Alternatively, add everything into the soup pot and use an immersion blender. (I like this soup nice and smooth and used a vita-mix blender.)
Step 5
Pour into a medium pot, add broth, and red wine vinegar. Adjust seasonings adding salt and pepper to taste. Warm to a simmer and serve.
Step 6
Top each bowl with fresh basil leaves and your choice of garnishes.
Step 7
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