Description
This vibrant and flavorful Roasted Red Pepper and Tomato Soup combines the natural sweetness of roasted bell peppers and tomatoes with aromatic garlic, fresh herbs, and a touch of balsamic vinegar. Perfectly blended into a smooth, comforting soup, this dish is easy to make, nutritious, and ideal for warming up any day.
Ingredients
Scale
Vegetables
- 4 red bell peppers
- 3 large tomatoes
- 1 small onion
- 5 garlic cloves
Other Ingredients
- 6 ounces tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp dried basil
- 1 1/2 cups water or stock
- 3 tbsp olive oil
- salt and pepper, to taste
For Garnish
- olive oil (optional drizzle)
- black pepper
- hemp seeds
- fresh basil leaves
Instructions
- Preheat and Prepare Vegetables: Turn the top broiler on in your oven. Slice the red bell peppers, tomatoes, and onion in half. Remove the seeds and stems from the bell peppers, the stems from the tomatoes, and the outer peel from the onion.
- Arrange and Season: Place all the prepared vegetables on a baking tray. Drizzle them with olive oil and season with salt and pepper. Use your fingers to rub the oil and seasoning evenly on both sides of the veggies.
- Prepare Garlic for Roasting: Chop the bottom off 4-5 garlic cloves but leave the skins on. Wrap the garlic in aluminum foil and place it on the baking tray alongside the vegetables.
- Roast Vegetables and Garlic: Roast the veggies and foil-wrapped garlic under the broiler for 25-30 minutes until the top sides are charred black.
- Steam Roasted Bell Peppers: Use tongs to transfer the roasted bell peppers to a glass bowl and cover with plastic wrap to steam for about 20 minutes. This helps loosen the skins for easier peeling.
- Peel and Transfer Vegetables: When the other vegetables are cool enough to handle, peel off their skins. Remove the garlic cloves from their skin by gently squeezing them out. Transfer all peeled vegetables to a Vitamix or high-powered blender.
- Add Remaining Ingredients: Add the tomato paste, balsamic vinegar, dried basil, and water or stock to the blender with the roasted vegetables.
- Blend the Soup: Blend everything on high until completely smooth. The soup will be warm from the roasted ingredients. For a hotter soup, continue blending for 4-5 minutes to heat by friction.
- Serve with Garnish: Pour the soup into bowls and top with optional garnishes like a drizzle of olive oil, freshly cracked black pepper, hemp seeds, and fresh basil leaves.
Notes
- This roasted red pepper soup is healthy, easy to make, and requires minimal active cooking time.
- Using a high-powered blender such as a Vitamix helps achieve a perfectly smooth texture and can also warm the soup by friction.
- You can substitute water with vegetable or chicken stock for extra flavor.
- Adjust seasoning to taste before serving.
- Garnishes like hemp seeds add texture and nutritional value.
Nutrition
- Serving Size: 1 serving
- Calories: 201 kcal
- Sugar: 14 g
- Sodium: 353 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
