Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

This Roasted Red Pepper and Tomato Soup is simple to make with just a sheet pan (or two!) and a blender. It's silky smooth, and ultra-comforting with incredible savory, rich and deep flavor. You only need a few ingredients to make it, and it's almost entirely hands off!

Prep Time10

Cook Time1

Total Time1 10

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 297kcal

Author: Briana

Equipment

high speed blender or immersion blender

Ingredients

4 pounds tomatoes any kind, cored and quartered
4 large red bell peppers about 1 pound, seeded and quartered
2 medium yellow onions quartered
14-16 cloves garlic
2 tablespoons olive oil
1.5 tablespoons balsamic vinegar
2-3 teaspoons kosher salt to taste
2 teaspoons Italian seasoning
1 teaspoon smoked paprika
½ teaspoon red pepper flakes optional and to taste
3 cups broth
handful of fresh basil leaves optional
1 cup heavy cream
black pepper to taste

Instructions

Preheat the oven to 425°F. Arrange the tomatoes, red peppers, onions, and garlic on a baking sheet in a single layer. If necessary, you may need to divide the produce between two trays to give them enough space to roast.
4 pounds tomatoes, 4 large red bell peppers, 2 medium yellow onions, 14-16 cloves garlic
Drizzle everything with olive oil and balsamic vinegar, then season with salt, and seasonings. Roast for 45-60 minutes until the veggies are nice and charred.
2 tablespoons olive oil, 1.5 tablespoons balsamic vinegar, 2-3 teaspoons kosher salt, 2 teaspoons Italian seasoning, 1 teaspoon smoked paprika, ½ teaspoon red pepper flakes
Peel the papery charred skin off the red bell peppers, and anything that feels too charred off the onions, and discard.
Add the roasted tomatoes and their juices, red bell peppers, onions, and garlic to a blender with chicken stock and basil. Blend until the mixture is silky smooth. This will probably take about 5-6 minutes.
3 cups broth, handful of fresh basil leaves
Then, add in the heavy cream and blend again for another 30 seconds just to get it fully incorporated.
1 cup heavy cream
Taste and adjust seasonings, then serve! We like to drizzle with olive oil, more cream, and top with more fresh basil and freshly cracked black pepper. Serve with bread, a grilled cheese, or croutons and enjoy!
black pepper
Store in an airtight container in the fridge for up to 5 days. To reheat on the stovetop, add to a stock pot or Dutch oven and simmer gently until warmed through.

Notes

Use the best-tasting ingredients you can find! Since this recipe has just a few ingredients, use the best ones you can find. Whenever possible, use fresh, ripe, in-season tomatoes. With that being said, if tomatoes are out of season, opt for high-quality canned tomatoes or frozen tomatoes instead.
Make sure your blender is heat-safe. Alternatively, leave the top slightly open when blending. There's a lot of heat in the blender, and this creates a lot of pressure, which can cause the lid to pop off and leave you with a hot and dangerous mess!
Don't boil once the cream is added! Be careful when reheating the soup too quickly once you've added the cream. Heating too much (boiling) can cause the cream to curdle.

Nutrition