Every so often I crave soup and today happened to be one of those days. Soup is an ideal go-to meal because you can create a soup based on whatever you have in your fridge. Today, I was actually planning to make a thai curry which is why I had a few bell peppers sitting in my fridge. Well, I guess that plan failed because I used up all the red peppers to make a roasted red pepper and tomato soup. A much better choice, if you ask me!
Tomato soup has always been a comfort food of mine. But add in some red bell peppers and the result is electrifying. These two vegetables were meant to be paired. It’s that simple. But the real secret in getting this pairing of incredible flavours to shine is to roast the vegetables. The roasting process creates magic. You can taste the intense flavours that result in every single spoonful.
And it doesn’t stop there. Along with intense flavours comes immense health benefits. You know the saying “an apple a day, keeps the doctor away”? Well, can I suggest changing it to “a red bell pepper a day, keeps the doctor away”? Here’s the quick run-down on why I think that should be:
- red peppers contains more vitamin C than the daily requirement
- red peppers are a powerful antioxidant
- red peppers help prevent anemia (due to their folate and vitamin B6 content)
- red peppers can activate metabolic rate, aka. help you burn more calories!
I could continue, but I am already sold.
In my experience, it has been hard to incorporate such a nutritious vegetable into my diet (apart from in a boring veggie and dip platter). So this soup is such a life-saver! I personally make double the batch and freeze the rest for a colder day. I highly suggest you do the same this summer! Seriously, double or triple the quantity 🙂
Tip: for extra creamy soup, add 1/2 cup of milk or cream.
- 2 red bell peppers, seeded and halved
- 3 tomatoes, cored and halved
- ½ medium onion, quartered
- 2 cloves garlic, peeled and halved
- 1-2 tbsp. olive oil
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 2 cups vegetable broth
- 2 tbsp. tomato paste
- ¼ cup fresh parsley, chopped
- ¼ tsp. Italian seasoning blend
- ¼ tsp. ground paprika
- ⅛ tsp. ground cayenne pepper, or more to taste
- Preheat oven to 375 F. Place red pepper, tomatoes, onion and garlic on a baking tray. Toss with olive oil, salt and pepper. Arrange the tomatoes and bell peppers with the cut-side up. Bake for 45 minutes, until vegetables are tender.
- In a medium saucepan, heat the vegetable broth on medium heat. Add the roasted vegetables (reserve half a red bell pepper for garnish), tomato paste, parsley, paprika and cayenne pepper. Stir to combine. Simmer for ten minutes.
- In a food processor or blender, purée the soup and transfer back into the pot. Cook on low heat for another 5 minutes. If you desire a thicker consistency, cook a few minutes longer. Add salt and pepper, to taste.
- Pour the soup into a bowl and garnish with the reserved roasted red pepper. Serve with crackers.