Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup is one of the best soup variations out there. Creamy, flavourful, nourishing and incredibly easy to make.
Servings: 6 servings
Ingredients
- 12 medium sized tomatoes any tomatoes will do (I am using Roma), sliced in half
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- 2 red peppers roughly chopped into 1 inch pieces
- 1 large yellow onion roughly chopped into 1 inch pieces
- 1 bulb of garlic top sliced
- 3 cups vegetable stock salted, start with 2 cups
- 1/2 cup heavy cream
- 1/4 cup fresh basil packed tightly
- fresh basil stems approx 5, 2-inch stems
- 1/4 tsp black pepper
- parmesan cheese grated, for topping
Instructions
- Preheat your oven to 425 °F.
- Half the tomatoes (or quarter if they are really big) and arrange them cut-side-up on baking sheet lined with parchment paper.
- Add the chopped red pepper and yellow onion.
- Next prepare the bulb of garlic by peeling and discarding the papery outer layers.Using a sharp knife, cut 1/4 to a 1/2 inch from the top and ensure the garlic is showing and the bulb remains intact. Nestle the garlic in-between the tomatoes on the baking sheet, cut side up.
- Drizzle all ingredients (including the garlic) with olive oil, balsamic vinegar and a generous pinch of salt. Gently mix ingredients together, and spread evenly on the baking sheet.
- Add a few basil stems to the top and bake for 45 - 60 minutes or until the tomatoes and peppers are slightly charred and very soft.Sammy's tips: unless you have a high-powered commercial blender (like a Vitamix), tomato and pepper skins can remain fibrous. For a silky texture, roast the veggies for an extra 5–10 minutes until well-blistered. Let them cool slightly, then peel off the skins before adding them to your pot.
- Transfer all ingredients to a large pot and be sure to squeeze out the roasted garlic.Add the vegetable stock (I recommend starting with 2 cups and adding more if you want a thinner soup), black pepper, fresh basil, and heavy cream.
- Using an immersion blender, blend the soup until vert smooth.Alternatively, you can transfer to a large blender.
- Set the burner to a low/medium heat, and allow the soup to come to a light simmer for at least 10 minutes.If you want a thinner soup, add an additional cup of vegetable broth.Taste here to see if it needs more salt.
- While the soup lightly simmers, prepare a grilled cheese sandwich and slice into crouton shaped pieces.
- Dish up the soup, top with the grilled cheese croutons and a generous handful of parmesan cheese.
- Enjoy right away!
Nutrition
Calories: 178kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 490mg | Potassium: 719mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3887IU | Vitamin C: 86mg | Calcium: 48mg | Iron: 1mg
