Description
Roasted red pepper and tomato soup is silky smooth, incredibly flavorful and delicious, and easy to make. This vegan soup is healthy and nutritious too.
Ingredients
- 4 red bell peppers, seeded and halved
- 6 tomatoes, cored and halved
- 1 medium onion, quartered
- 4 cloves garlic, peeled and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth
- 1/4 cup tomato paste
- 1/2 cup fresh parsley, chopped
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground cayenne pepper (optional, or more to taste)
Instructions
- Preheat oven to 375 F. Place red peppers, tomatoes, onion, and garlic on a large half sheet baking pan. 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, tomato paste, parsley, paprika, and cayenne pepper (if using). Stir to combine. Simmer for ten minutes.
- Transfer the soup to a food processor or blender, purée the soup and transfer back into the pot. Or puree the soup directly in the pot using an immersion blender. Cook on low heat for another 5 minutes. If you want a thicker consistency, cook for a few minutes longer. Season with salt and pepper, to taste.
- Ladle the soup into soup bowls and garnish with fresh parsley on top, if desired.
Notes
How to store: Keep leftover roasted red pepper and tomato soup in an airtight container in the fridge for up to 3 days.
How to freeze: You can freeze red pepper tomato soup for up to 3 months. When freezing, leave a bit of extra space in the container(s) for the soup to expand.
How to reheat: If reheating from frozen, it’s best to thaw the vegetable soup overnight in the fridge before reheating. Otherwise, reheat on the stove over low heat in a covered pan until warm.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American