Roasted Tomato & Red Bell Pepper Soup
A comforting and creamy soup made with roasted tomatoes and red bell peppers, perfect for any occasion.
Ingredients
Roasted Vegetables
- 8-10 medium medium size tomatoes, quartered Or use cherry tomatoes.
- 2 large red bell peppers, quartered
- 1 medium red or yellow onion
- 5 cloves garlic
- Salt To taste
- Black pepper To taste
- 5 tablespoons olive oil
Liquids
- 3 cups vegetable stock
- 3/4 cup coconut cream Regular cream can be used as well.
- 2-3 teaspoons balsamic vinegar
Seasonings and Herbs
- 1 teaspoon paprika
- 1/2 teaspoon red crushed pepper or cayenne pepper Optional
- 3 sprigs fresh thyme
- 4 leaves fresh basil Dried can be used too.
- 1 teaspoon dried oregano Optional
Instructions
Roasting the Vegetables
- Preheat your oven to 375°F.
- In a large baking dish or pan, drizzle some olive oil and place the tomatoes skin side down.
- Add the onion, garlic, thyme, and red bell peppers.
- Drizzle additional olive oil over everything and sprinkle with salt and black pepper.
- Place the dish in the oven for 40-50 minutes or until the vegetables are tender and golden.
Making the Soup
- In a large pot, add the vegetable stock and the roasted veggies (including garlic and tomatoes).
- Add the paprika, basil, red crushed pepper (if using), oregano, and balsamic vinegar.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 8-12 minutes.
- Blend the soup until smooth, either using an immersion blender or a regular blender.
- Stir in the coconut cream or regular cream after blending.
Serving Suggestions
- Serve with grilled cheese or a warm baguette for a complete meal.
Notes
For deeper flavor, roast the vegetables longer. Adjust spices to preference. Can be made ahead of time; tastes better the next day.