Description
This Roasted Red Pepper and Tomato Soup combines charred bell peppers and tomatoes with garlic and herbs to create a warm, comforting dish. Roasting the vegetables brings out their natural sweetness, while blending smooths the soup to perfection. Ideal for a nutritious and easy-to-make meal, this recipe is perfect for a cozy lunch or dinner.
Ingredients
Scale
Vegetables
- 4 red bell peppers
- 3 large tomatoes
- 1 small onion
- 5 garlic cloves
Other Ingredients
- 6 ounces tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp dried basil
- 1 1/2 cups water or stock
- 3 tbsp olive oil
- Salt and pepper to taste
For Garnish
- Olive oil (optional)
- Black pepper (optional)
- Hemp seeds (optional)
- Fresh basil (optional)
Instructions
- Preheat the Oven: Turn on the top broiler in your oven to prepare for roasting the vegetables.
- Prepare the Vegetables: Slice the red bell peppers, tomatoes, and onion in half. Remove seeds and stems from the bell peppers, stems from the tomatoes, and the outer peel from the onion. Arrange all vegetables on a baking tray.
- Season the Vegetables: Drizzle the vegetables with olive oil and season with salt and pepper. Use your fingers to evenly rub the oil and seasoning onto both sides of the vegetables.
- Prepare Garlic: Chop the bottom off 4-5 garlic cloves without peeling them and wrap them in aluminum foil. Place the wrapped garlic on the baking tray among the other vegetables.
- Roast the Vegetables: Roast the veggies under the broiler for 25-30 minutes, or until the top sides are charred black.
- Steam the Bell Peppers: Using tongs, transfer the roasted bell peppers to a glass bowl and cover with plastic wrap. Let them steam for about 20 minutes to loosen their skins.
- Peel Other Vegetables: When cool enough to handle, remove the skins from the tomatoes and onion and transfer them to a high-powered blender. Squeeze the roasted garlic cloves out of their skins and add them as well.
- Add Remaining Ingredients: Add tomato paste, balsamic vinegar, dried basil, and water or stock to the blender with the roasted vegetables.
- Blend the Soup: Blend everything on high until smooth. The soup will be warm from the friction of blending. For hotter soup, blend for 4-5 more minutes to increase the temperature through blade friction.
- Serve and Garnish: Pour the soup into bowls and garnish with optional olive oil, black pepper, hemp seeds, and fresh basil to taste.
Notes
- This soup is healthy, easy to make, and packed with flavor thanks to the roasting and blending techniques.
- Using a high-powered blender like a Vitamix helps achieve a smooth texture and can even warm the soup without additional cooking.
- You can substitute water with vegetable or chicken stock for added depth of flavor.
- Adjust seasoning to your preference before serving.
- Optional garnishes add texture and freshness but can be omitted if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 201
- Sugar: 14 g
- Sodium: 353 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
