Description
This Roasted Red Pepper and Tomato Soup is a healthy, vibrant, and flavorful dish made by roasting fresh vegetables and blending them until smooth. It’s an easy, nourishing soup perfect for any time of year.
Ingredients
- 4 red bell peppers
- 3 large tomatoes
- 1 small onion
- 5 garlic cloves
- 6 ounces tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- 1 1/2 cups water or stock
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Garnish:
- Olive oil
- Black pepper
- Hemp seeds
- Fresh basil
Instructions
1. Turn the top broiler on in your oven.
2. Slice red bell peppers, tomatoes, and onion in half. Remove seeds and stems from bell peppers, stems from tomatoes, and peel from onion.
3. Place vegetables on a baking tray. Drizzle with olive oil, season with salt and pepper, and rub the oil and seasoning onto both sides.
4. Roast the vegetables for 25–30 minutes, or until the top side is charred black.
5. Transfer the bell peppers to a glass bowl and cover with plastic wrap to steam for about 20 minutes.
6. When vegetables are cool enough to handle, remove the skins and transfer everything to a high-powered blender.
7. Squeeze the roasted garlic cloves out of their skins and add to the blender.
8. Add tomato paste, balsamic vinegar, dried basil, and water or stock to the blender.
9. Blend everything on high until smooth. Blend for an additional 4–5 minutes if you’d like the soup to be hotter.
10. Serve warm and top with optional garnishes: olive oil, black pepper, hemp seeds, and fresh basil.
Notes
Use dried basil in the soup to preserve its vibrant red color; reserve fresh basil for garnish.
Choose a clear vegetable stock if using one, to maintain the soup’s bright color.
You can substitute jarred roasted red peppers and canned tomatoes to skip the roasting step. Sauté onion and garlic briefly before blending.
Perfect for meal prep—blend and freeze for later use.