Roasted Tomato and Red Pepper Soup
An easy and delicious roasted vegetable soup with tomatoes, red bell peppers and aromatics. Vegan, gluten-free and dairy-free!
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 ripe beefsteak tomatoes (about 3 1/2- 4 pounds) (cut in half)
- 2 red bell peppers (cut into ¾ inch pieces)
- 1 small red onion (sliced thin)
- 4 cloves of garlic (smashed)
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1-2 cups chicken or vegetable broth
- 1-2 teaspoons white balsamic vinegar
- Chopped fresh basil
- Extra-virgin olive oil
Instructions
- 1
Preheat oven to 425 degrees. Place tomato halves cut size down in a roasting pan. Add peppers, onions and garlic. Toss vegetables with olive oil and season with salt and pepper Transfer pan to oven and roast for an hour.
- 2
Remove pan from the oven and allow the vegetables to cool slightly. Using tongs, slip the skins off of the tomatoes. Transfer half the vegetables and any accumulated juices to a blender, discarding any hard cores from the tomatoes as you go. Blend until smooth. Transfer to a large saucepan. Repeat with remaining vegetables.
- 3
Add enough broth to give the soup a nice, creamy consistency. Bring to a boil over medium heat and continue to simmer for 10 minutes. Add 1 teaspoon of vinegar and season with salt and pepper to taste. If you think the soup needs a little more zing, add the second teaspoon of vinegar. Serve topped with basil and a drizzle of olive oil.