Description
This Roasted Red Pepper and Tomato Soup is ultra-cozy, comforting, and warming! Featuring sweet roasted tomatoes, smoky red peppers, and savory seasonings, it’s the perfect grilled cheese pairing.
Ingredients
- 3 pounds tomatoes
- 2 red peppers, deseeded and cut into strips
- â…“ cup olive oil
- 1 small onion, quartered
- 1 head garlic, cut in half
- 2 teaspoons kosher salt
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 1 cup vegetable broth
- ¼ cup heavy cream
- ½ cup fresh basil, torn
Instructions
- Roast the veggies: Heat the oven to 475°F. Cut the tomatoes in half and add to a 9×13 casserole dish along with the peppers, onion and garlic. Drizzle evenly with the olive oil and season with salt, oregano, red pepper flakes and smoked paprika. Bake for 35-40 minutes, tossing half way.
- Make the soup: Transfer the roasted veggies with their juices to a pot, then add the broth. Blend until smooth with an immersion blender or add to a blender and blend until smooth.
- Serve and enjoy: Taste the soup and adjust the seasoning to your liking. Ladle soup into a bowl, garnished with a drizzle of heavy cream and basil. Serve with grilled cheese or toast, and enjoy!
Notes
For a dairy-free version, coconut milk can be used instead of heavy cream. If the soup is too thin, simmer it uncovered to reduce or add a cornstarch slurry.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 207 kcal
- Sugar: 9 g
- Sodium: 952 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 11 mg