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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
Cook Time50 minutes
Total Time55 minutes
Course: Appetizer, Soup
Cuisine: American
Servings: 4

Equipment

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.