Warm your heart and nourish your soul with our comforting recipe for Roasted Tomato and Red Pepper Soup. This velvety-smooth soup is a symphony of flavors, featuring roasted tomatoes, charred red peppers, and aromatic garlic, all blended to perfection. With optional additions like red wine vinegar, smoked paprika, and a splash of cream, you can customize this soup to suit your taste preferences. Whether enjoyed on a chilly evening or served as a starter for a special meal, this soup is sure to become a beloved favorite in your home.
The aroma of roasting tomatoes and peppers fills our kitchen, signaling the start of a cozy evening at home. As the vegetables char and caramelize in the oven, anticipation builds for the comforting bowl of soup that awaits us. This recipe for Roasted Tomato and Red Pepper Soup has become a staple in our household, cherished for its comforting flavors and nourishing ingredients. Whether we’re seeking solace on a rainy day or celebrating a special occasion with loved ones, this soup never fails to uplift our spirits and warm our souls. With each spoonful, we’re transported to a place of comfort and contentment, savoring the simple joys of homemade cooking and the love that goes into every bowl.
Why This Heartwarming Recipe for Roasted Tomato and Red Pepper Soup Is a Must-Try:
- Rich and flavorful, with roasted tomatoes and charred red peppers for depth of flavor
- Aromatic garlic adds a savory kick, while optional additions like red wine vinegar and smoked paprika enhance the taste
- Velvety-smooth texture, perfect for savoring with a crusty bread or grilled cheese sandwich
- Customizable to suit your taste preferences, whether you prefer a touch of heat from red pepper flakes or a creamy finish with heavy cream
- A comforting and nourishing meal that’s easy to prepare and perfect for any occasion
Ingredients:
- 6 to 7 cups tomatoes (3 to 4 pounds), any variety you prefer
- 1 medium white or yellow onion, cut into wedges
- 5 to 7 cloves garlic, peeled and left whole
- 1 1/2 tablespoons avocado oil
- 1/2 teaspoon kosher salt
- 2 large red bell peppers
- 1/2 teaspoon black pepper
- Optional: 1/4 to 1/2 teaspoon red pepper flakes
- Optional: 2 teaspoons red wine vinegar
- Optional: 2 teaspoons extra virgin olive oil
- Optional: 1/4 to 1/2 teaspoon smoked paprika
- Optional: 1/4 to 1/3 cup heavy cream
- Options for garnishes: fresh basil leaves, croutons
Instructions:
- Preheat your oven to 400 degrees Fahrenheit. Line an extra-large rimmed baking sheet with foil.
- Remove any stems from larger tomatoes and cut them into wedges. Leave smaller tomatoes whole. Place the tomatoes and onion wedges on the baking sheet. Drizzle with most of the avocado oil and sprinkle with kosher salt. Toss to coat evenly.
- Prepare a foil packet for the garlic by placing the peeled cloves on a small piece of foil. Drizzle with a bit of avocado oil and sprinkle with salt. Seal the foil packet tightly and place it on the baking sheet.
- Roast the tomatoes, onions, and garlic in the preheated oven for 20 to 25 minutes, until the tomatoes are slightly shriveled and the onion is tender.
- While the tomatoes are roasting, you can roast the red peppers using either the gas flame method or the broiler method.
- For the gas flame method, roast the peppers directly over the flame of a gas burner, rotating them with tongs until they are charred on all sides. For the broiler method, place the peppers on a baking sheet and broil them for about 10 minutes, rotating every 2 to 3 minutes.
- Once the peppers are charred, place them in a bowl and cover tightly with a lid or plastic wrap. Let them steam for 10 to 15 minutes.
- After steaming, peel the charred skin off the peppers and roughly cut up the flesh, discarding the seeds and stems.
- In a high-speed blender, combine the roasted tomatoes, onions, garlic, and any accumulated juices with the roasted red peppers. Blend until smooth.
- Taste the soup and adjust the seasoning as desired, adding optional ingredients like red wine vinegar, olive oil, red pepper flakes, smoked paprika, and salt.
- Transfer the blended soup to a medium saucepan and heat gently over medium heat. If using heavy cream, stir it in at this stage to add richness to the soup.
- Once heated through, serve the soup immediately, garnished with fresh basil leaves or croutons if desired. Enjoy!
Optional Grilled Cheese Sandwich:
- Heat a small skillet over medium heat. Butter both slices of bread on one side.
- Once the pan is hot, add one slice of bread, buttered side down. Place cheese slices on top of the bread and cover with the second slice of bread, buttered side up.
- Cook the sandwich for 3 to 4 minutes on one side, until toasted and the cheese starts to melt. Flip the sandwich and cook for another 2 to 3 minutes, until both sides are golden brown and the cheese is fully melted.
- Repeat for additional sandwiches if desired. Serve immediately, alongside the hot tomato soup for dipping.
Notes:
- Store leftover soup in an airtight container in the fridge for up to 1 week. Reheat gently on the stovetop or in the microwave before serving.
- Customize the soup with your favorite garnishes, such as fresh basil leaves, croutons, or a swirl of cream.
- Feel free to adjust the seasonings and optional ingredients to suit your taste preferences.
