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Roasted Tomato and Red Pepper Soup

A comforting bowl of roasted tomato and red pepper soup that's incredibly easy to make and packed with flavor. Perfect for chilly days or any time you're craving something warm and cozy.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the soup base
  • 6 medium Roma tomatoes You can also use vine tomatoes.
  • 2 red bell peppers
  • 1 medium onion (yellow or white)
  • 4 cloves garlic Unpeeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon black pepper Adjust to taste.
  • 1 pinch smoked paprika Optional
  • 2 cups vegetable or chicken broth
For serving
  • 1/2 cup heavy cream or coconut milk Optional, for creaminess.
  • to taste fresh basil or parsley For garnish.
  • as needed crusty bread Optional, for serving.

Method
 

Roasting the vegetables
  1. Preheat your oven to 400°F (200°C).
  2. Toss chopped tomatoes, peppers, onion, and unpeeled garlic with olive oil, salt, and pepper.
  3. Spread the mixture on a baking tray, ensuring it's not crowded.
  4. Roast for 35-40 minutes, until soft and caramelized.
Simmering and blending
  1. Once roasted, squeeze the garlic out of its skin carefully.
  2. Transfer all the roasted vegetables into a pot.
  3. Add the vegetable or chicken broth and simmer for about 10 minutes.
  4. Blend the mixture until smooth, adjusting salt and pepper to taste.
  5. If desired, swirl in cream just before serving.

Notes

Leftovers can be refrigerated for 3-4 days or frozen. Reheat gently to maintain creaminess. This soup gets better the next day!