Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

Roasted red pepper and tomato soup is the perfect fall recipe.  Serve it up with fresh basil and cracked pepper to warm up on a cold afternoon.

Ingredients

  • 3 lbs heirloom tomatoes
  • 5 bell peppers
  • 2 onions
  • 1 bulb garlic
  • 3-4 tbs of coconut oil
  • 1 quart chicken broth
  • 2 tsp sea salt
  • 1/2 tbs organic brown sugar
  • fresh basil
  • heavy whipping cream

    optional

Directions

  1. 1

    Slice up three pounds of tomatoes.   Cut five bell peppers into strips. Cut two medium onions into large chunks. Slice the top off one bulb of garlic.

  2. 2

    Line two large baking sheets with parchment paper. Spread the sliced tomatoes and peppers out on the baking sheet. Drizzle the veggies with coconut oil and sprinkle with salt. Place the onion chunks and garlic bulb in a glass baking dish. Sprinkle them with salt and drizzle with a little coconut oil. Place all the vegetables in a 425 degree for 20-30 minutes, or until roasted.

  3. 3

    Add the roasted vegetables, one quart of chicken stock, brown sugar and sea salt to a blender.  Blend on high until everything is pureed.

  4. 4

    Add the soup back to a stock pot and bring to a boil for 15-20 minutes.

  5. 5

    Drizzle with a little heavy whipping cream, if desired, and sprinkle with fresh chopped basil.

Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

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About this Recipe

Craving a bowl of comforting warmth that feels like a hug on a chilly day? This Roasted Red Pepper and Tomato Soup is your perfect answer, delivering rich, savory flavors that capture the essence of fall in every spoonful.

Why This Soup Works

The magic in this soup comes from the deep flavor development achieved through roasting the core ingredients. By slow-roasting bell peppers, heirloom tomatoes, onions, and garlic, you unlock a complex sweetness and smoky depth that simply can't be achieved by simmering alone. This technique transforms humble vegetables into a luxurious, satisfying meal.

What truly sets this recipe apart is its ability to create a profound, comforting taste profile. The process of caramelizing the vegetables brings out their natural sugars, resulting in a soup that is both robust and subtly sweet, making it an irresistible choice for a cozy afternoon.

What to Expect

Prepare for a truly warming and satisfying experience. You'll enjoy a beautifully balanced soup with a smooth, velvety texture that coats the palate. The prominent flavors are a harmonious blend of sweet, roasted red peppers and sun-kissed heirloom tomatoes, complemented by the aromatic notes of caramelized onions and garlic.

This soup is designed to comfort and nourish. If you choose to add a swirl of heavy whipping cream, it lends an extra layer of richness, creating a wonderfully decadent finish. Garnished with fresh basil and a sprinkle of cracked pepper, it's a dish that feels both gourmet and approachable.

Customization & Variations

One of the beauties of this soup is its adaptability. For a dairy-free or vegan option, simply omit the heavy whipping cream. You can also adjust the amount of organic brown sugar to your taste, making it sweeter or more savory depending on your preference. Feel free to experiment with different varieties of bell peppers for subtle flavor shifts. Fresh basil is highly recommended, but dried basil can be used in a pinch, though the fresh really makes it sing.

Serving & Context

This Roasted Red Pepper and Tomato Soup is ideal for those crisp fall afternoons or any time you need a little extra comfort. Serve it piping hot, perhaps alongside a crusty loaf of bread or a grilled cheese sandwich, and don't forget a generous garnish of fresh basil and a crack of black pepper.

Frequently Asked Questions