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Who doesn’t love a classic tomato soup? This recipe puts a twist on the comforting favorite by roasting the tomatoes along with red bell peppers, onions, garlic, and fresh herbs. The ingredients are blended together with broth and cream until smooth. It’s an easy soup to make and sure to be your new favorite.

Ingredients

Fresh ingredients make for the best soup. Although canned tomatoes and canned roasted red peppers can be used for this recipe, I highly recommend using fresh fruits and vegetables.

• Tomatoes– Any ripe tomato will be tasty, but I prefer to use Roma tomatoes (also known as Italian plum tomatoes). They are naturally sweet with low water content which make them great for stews and sauces.
• Red Bell Pepper– Avoid peppers with bruises, soft spots, or shriveled skin. Look for a brightly colored pepper with a firm skin that yields to slight pressure.
• Onion– My preference is to use a sweet onion, but a yellow onion would work just fine too.
• Seasonings & Herbs- The soup gets much flavor from garlic, fresh thyme, fresh basil, salt and pepper.
• Broth- I’d recommend using a vegetable or chicken broth. I have used Roasted Garlic Better Than Bouillon and loved it.
• Heavy cream– This will cut through some of the tartness and make the soup creamy.

Making the Soup

This soup is so easy to make. Most of the cook time happens in the onion. Drizzle a baking dish with olive oil. Add halved roma tomatoes, red bell pepper chunks, sweet onion chunks, garlic cloves, red pepper flakes, fresh thyme sprigs, and fresh basil tot he dish. Drizzle with more olive oil and season with salt and pepper to taste. Bake at 400 degrees F for approximately 35-40 minutes.

Bring the broth to a simmer in a saucepan on the stove. After removing the thyme stems, add the roasted ingredients to the broth. Using an immersion blender blend until smooth. Add heavy cream and blend once more. Taste the soup and season with additional salt, if needed. Ladle soup into bowls and garnish with basil leaves. Serve warm with some ooey-gooey grilled cheese sandwiches.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #BBVRecipe.

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Roasted Red Pepper & Tomato Soup

The classic tomato soup gets a twist with the addition of roasted red peppers

Prep Time5 minutes mins

Cook Time50 minutes mins

Total Time55 minutes mins

Course: Appetizer, Soup

Cuisine: American

Servings: 4

Equipment

• Immersion Blender

Ingredients

• 1 lb Roma tomatoes halved
• 1 red pepper cut into large pieces
• 1/2 sweet onion cut into large pieces
• 5 garlic cloves
• 1 tsp crushed red pepper flakes
• 2 tbsp olive oil
• fresh thyme
• fresh basil
• 2 cups vegetable or chicken stock
• 1/2 cup heavy cream
• salt to taste
• pepper to taste

Instructions

• Preheat oven to 400 degrees F.
• Drizzle 1 tablespoon of olive oil in the bottom of a large baking dish. Add onion, garlic, a few sprigs of thyme, a handful of basil, tomatoes, red pepper, and crushed red pepper flakes to the dish.
• Drizzle ingredients with 1 more tablespoons of olive oil. Season with salt and pepper to taste.
• Roast in the oven for approximately 35-40 minutes or until tomatoes and bell peppers are charred.
• In a medium pot bring vegetable or chicken stock to a simmer.
• Remove thyme stems from from the baking dish. Add roasted veggies to the broth. Remove from heat and use an immersion blender to blend until desired consistency.
• Add heavy cream to the soup and blend again to combine.
• Ladle into bowls, garnish with fresh basil leaves (optional), and serve warm.

Video

Notes

A traditional blender can be used to blend roasted veggies, broth, and cream. Simply return the blended soup to the saucepan to warm before serving.