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Roasted Red Pepper and Tomato Soup: It's easy to make gourmet soups at home. Spice up your soup regime today with this roasted red pepper and tomato soup | aheadofthyme.com

Roasted Red Pepper and Tomato Soup


  • Author:
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 4 cups

Description

Roasted Red Pepper and Tomato Soup: It’s easy to make gourmet soups at home. Spice up your soup regime today with this roasted red pepper and tomato soup | aheadofthyme.com


Ingredients

  • 2 red bell peppers, seeded and halved
  • 3 tomatoes, cored and halved
  • 1/2 medium onion, quartered
  • 2 cloves garlic, peeled and halved
  • 1-2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon Italian seasoning blend
  • 1/4 teaspoon ground paprika
  • 1/8 teaspoon. ground cayenne pepper, or more to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Pour the soup into a bowl and garnish with the reserved roasted red pepper. Serve with crackers.