Roasted Red Pepper Tomato Soup

Best Roasted Red Pepper Tomato Soup

I’ve never been a fan of tomato soup, and my mom never cooked it for me and my brother. Even so, I I was thinking for a while to give it a try and see if I like it. Well, this was the perfect occasion since I got many tomatoes from my aunt’s garden and I had to find ways to use them. Roasted red pepper tomato soup was the way this time.

It is a very rich, tasty soup, best to make during summer, when tomatoes are beautiful, just as my tomatoes were! The red peppers are an awesome add to this recipe. Kids love colourful food, and this was just perfect to satisfy mine. I’ve been asked to make it again several weeks since then.

You say Roasted Red Pepper Tomato Soup? I say Roasted Red Pepper Tomato Pasta!

Once I realised that the roasted red pepper tomato soup can be turned into a pasta sauce as well, I’ve tried that successfully. You can see it below.

Roasted Tomato Red Pepper Soup Sauce

Roasted Red Pepper Tomato Soup

A wonderful soup to enjoy the sweetness of summer tomatoes
Course Main, Soup
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 4 large tomatoes quartered
  • 2 onions peeled and quartered
  • 3 cloves garlic peeled
  • 2 red peppers
  • 2-3 tbsp olive oil
  • 1 tsp sea salt
  • 2 cups vegetable stock or chicken stock
  • 1 tbsp grass-fed butter
  • 4 tbsp heavy cream optional
  • 7-8 leaves fresh basil sliced thin
  • Freshly ground black pepper
  • 1-2 pieces sourdough bread cubed
  • Parmigiano cheese (or other hard cheese) grated

Instructions

  1. Preheat oven to 375-400 degrees

  2. Spray tomatoes, peppers, garlic and onion with olive oil and put them into a roasting pan

  3. Roast 35-40 minutes or until vegetables begin to blacken

  4. Remove ingredients from the pan and puree in a blender (except for the peppers wich need to be peeled off and deseeded, and then add them too)

  5. In a soup pot add the puree, stock, butter, basil, and sea salt

  6. Cook on medium to high heat for 5-7 minutes

  7. While the soup is cooking, place cubed bread onto a baking sheet and sprinkle with grated cheese

  8. Cook until cheese melts (3-5 minutes)

  9. Taste soup and adjust seasoning

  10. Serve soup in individual bowls garnished with heavy cream and a few cheese croutons

Recipe Notes

If you want it to be even more simple, you can roast the vegetables in a non-stick pan on the stove or using a burner (kitchen blowtorch) until they turn dark, and then take the skin off and use as indicated.

 

Roasted Tomato Red Pepper Soup Recipe

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