Heavenly Roast Tomato & Red Pepper Soup Recipe

Roast Tomato & Red Pepper Soup is like a warm hug on a chilly day, with rich, sweet tomatoes and smoky red peppers blending into a velvety texture that dances on your taste buds. The aroma wafts through your kitchen, beckoning everyone to gather around the table for a comforting bowl of pure deliciousness.

Imagine the first spoonful: a burst of flavors that make you feel all cozy inside, as if you’ve been transported to your grandmother’s kitchen, where love and laughter are the secret ingredients. Whether it’s a rainy afternoon or a cozy date night at home, this soup promises to delight and impress.

I remember the first time I served this soup at a family gathering; my cousin declared it “the best thing since sliced bread,” and honestly, I think he might have meant it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Tomatoes: Fresh tomatoes are key; choose ones that are firm and fragrant for optimal sweetness.

• Red Bell Peppers: Opt for vibrant red peppers as they add sweetness and depth to the flavor.

• Onion: A medium onion provides subtle sweetness; chop finely for even cooking.

• Garlic Cloves: Fresh garlic is essential; use about 3-4 cloves for robust flavor.

• Olive Oil: Use extra virgin olive oil to enhance the richness of the soup.

• Basil Leaves: Fresh basil adds an aromatic touch; chop it just before adding for maximum flavor.

• Vegetable Broth: Use low-sodium vegetable broth to control saltiness while keeping flavors balanced.

• Salt and Pepper: Season generously throughout cooking to enhance all the delicious flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Roast Tomato & Red Pepper Soup

Prep Your Veggies: Begin by preheating your oven to 400°F (200°C). Wash and halve the ripe tomatoes and red bell peppers before placing them on a baking sheet.

Add Aromatics: Chop your onion and garlic while your veggies roast. The goal here is to create a heavenly aroma that’ll have everyone wondering what’s cooking!

Roast Until Tender: Drizzle olive oil over your tomato-pepper mix and season with salt and pepper. Roast in the oven for about 25-30 minutes until they’re lightly charred and fragrant.

Sauté Onions and Garlic: In a large pot over medium heat, sauté chopped onions in olive oil until they become translucent. Add minced garlic towards the end so it doesn’t burn—nobody likes burnt garlic.

Add Roasted Veggies & Broth: Once your veggies are roasted to perfection, add them to the pot along with vegetable broth. Let everything simmer together for about 15 minutes so those flavors can mingle beautifully.

Puree Your Soup: Using an immersion blender or regular blender (be careful!), puree until smooth. If you prefer some texture, blend only half before mixing back in with the rest.

Now sit back, pour yourself a bowl of this delightful Roast Tomato & Red Pepper Soup, grab some crusty bread, and enjoy every spoonful!

Perfecting the Cooking Process

To achieve perfect results with your Roast Tomato & Red Pepper Soup, roast the tomatoes and peppers first for deep flavor. While they roast, sauté onions and garlic in olive oil until fragrant. Once everything is roasted to perfection, blend it all together for a creamy texture. This sequence ensures that each ingredient shines, delivering a symphony of flavors.

Add Your Touch

Feel free to customize your soup by adding herbs like basil or thyme for an aromatic twist. Swap out red peppers for yellow or orange ones for a sweeter profile. For a creamier soup, stir in coconut milk or heavy cream just before serving. These tweaks can elevate the dish and make it uniquely yours.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. When reheating, do so gently on the stove over low heat to preserve its velvety texture. If you prefer a hot meal on demand, you can freeze the soup for up to three months, but remember to leave space in the container as it expands when frozen.

The first time I made this soup, my friends declared it “life-changing.” They devoured bowl after bowl while I stood there basking in my newfound culinary glory—definitely a moment worth savoring!

FAQ

What are some common mistakes when making Roast Tomato & Red Pepper Soup?

Many home cooks rush through roasting their vegetables or fail to season adequately during cooking. Not letting the tomatoes caramelize properly can lead to a lack of depth in flavor. Also, blending too soon after cooking can result in a less smooth texture; always allow it to cool slightly first.

Can I use fresh tomatoes instead of canned?

Absolutely! Fresh tomatoes work wonders in this recipe. Just be sure to select ripe varieties for optimal sweetness and flavor. Roasting them enhances their natural sugars and brings out their essence beautifully.

Is there a vegan option for this soup?

Yes! This Roast Tomato & Red Pepper Soup is inherently vegan if you skip any dairy add-ins like cream or butter. Use vegetable broth instead of chicken stock and enjoy its rich flavors without any animal products.

How can I thicken my soup if it’s too thin?

If your soup turns out too thin, you can simmer it longer until it reduces down or add a little cornstarch mixed with water as a thickening agent. Alternatively, blending in some cooked potatoes can also add creaminess without altering the flavor significantly.

Conclusion for Roast Tomato & Red Pepper Soup

Roast Tomato & Red Pepper Soup is not just comforting; it’s also incredibly easy to make with simple ingredients that pack a punch of flavor. By following key tips like proper roasting techniques and personalizing with your favorite herbs or spices, you’ll create a dish that’s both satisfying and impressive. Whether served as an appetizer or paired with crusty bread as a main course, this delightful soup will surely become a beloved staple in your kitchen!

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Roast Tomato & Red Pepper Soup

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Serves 6

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Description

Warm up with this comforting Roast Tomato & Red Pepper Soup, bursting with the rich flavors of roasted tomatoes and smoky red peppers. This velvety soup is not only delicious but also easy to make, transforming simple ingredients into a gourmet experience. Ideal for chilly evenings or casual gatherings, this recipe will have everyone asking for seconds.

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Ingredients

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• 6 ripe tomatoes (about 1.5 lbs), halved
• 2 red bell peppers, halved and seeded
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 1 cup fresh basil leaves
• 4 cups low-sodium vegetable broth
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Place halved tomatoes and red bell peppers on a baking sheet.
2. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until lightly charred.
3. In a large pot over medium heat, sauté chopped onion in olive oil until translucent. Add minced garlic and cook for an additional minute.
4. Add roasted vegetables and vegetable broth to the pot. Simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. Adjust seasoning if necessary.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Roasting/Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 150
• Sugar: 6g
• Sodium: 480mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg