Description

This Roasted Tomato and Red Pepper Soup is a vibrant, comforting dish perfect for any season. Roasting fresh tomatoes and bell peppers intensifies their natural sweetness and smokiness, resulting in a rich and flavorful soup. Enhanced with sautéed onions and garlic, and simmered in low-sodium vegetable broth, this soup is smooth, nutritious, and garnished with fresh basil for a bright, herbaceous finish.

Ingredients

Scale

Vegetables

2 pounds fresh tomatoes (Roma or heirloom varieties, halved)
2 large red bell peppers (halved lengthwise)
1 medium onion (finely chopped)
4 cloves garlic (minced)

Liquids and Oils

4 cups vegetable broth (low-sodium)
2 tablespoons olive oil (divided; for roasting and sautéing)

Seasonings and Garnish

Salt, to taste
Black pepper, freshly ground, to taste
Fresh basil leaves, for garnish

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
Prepare Tomatoes: Wash the tomatoes and cut them in half. Place them cut side up on a baking sheet.
Prepare Peppers: Cut the red bell peppers in half lengthwise and place them cut side down on the same baking sheet.
Season for Roasting: Drizzle the tomatoes and peppers with 1 tablespoon of olive oil and sprinkle with salt and freshly ground black pepper.
Roast Vegetables: Roast in the preheated oven for 25 to 30 minutes until the vegetables are soft and lightly charred.
Sauté Onions: Meanwhile, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onions and sauté until translucent, about 5 minutes.
Add Garlic: Add the minced garlic to the pot with onions and sauté for an additional minute to release its aroma.
Peel Peppers and Combine: Remove the roasted vegetables from the oven. Peel the skins off the red peppers, then add the roasted tomatoes, peeled peppers, and any juices to the pot.
Add Broth and Simmer: Pour in the vegetable broth. Bring the mixture to a gentle simmer and cook for about 15 minutes to meld flavors.
Blend Soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
Adjust Seasoning: Taste the soup and add more salt and freshly ground black pepper as needed.
Serve: Serve the soup hot, garnished with fresh basil leaves for a fragrant and colorful finish.

Notes

For a spicier kick, add a pinch of red pepper flakes during the sautéing stage.
Use low-sodium vegetable broth to better control the salt content.
Peeling the roasted peppers improves texture and removes bitterness.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
For a creamy variation, swirl in a tablespoon of coconut cream or heavy cream before serving.