Roasted Tomato and Red Pepper Soup Recipe

Tomato and Roasted Red Pepper Soup in bowl with spoon foodiecrush.com

Roasted Tomato and Red Pepper Soup Recipe

You can make both the roasted red peppers and roasted tomato sauce ahead of time for quicker prep later on, or you can make this recipe all in one go as instructed. Roasting your own bell peppers will save you some money and will be much more flavorful than store-bought, but feel free to buy them if you're super short on time!

Course Soup

Cuisine American

Keyword tomato and red pepper soup

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 123kcal

Ingredients

2 pounds medium cocktail tomatoes (or 2 cups roasted tomato sauce)
1 head of garlic , cut in half
extra virgin olive oil
fresh basil, rosemary, or thyme sprigs
3 large red bell peppers (or 2 cups roasted red bell peppers)
½ yellow onion
2 tablespoons butter
2 cups whole milk
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
sour cream thinned with water
a few sprigs of fresh herbs like basil or rosemary

Instructions

Roast the Tomatoes

Preheat the oven to 400°F and place the tomatoes in a single layer on a rimmed baking sheet lined with foil. Nestle the two halves of garlic and the fresh herbs in with the tomatoes, drizzle with olive oil, season with kosher salt and freshly ground black pepper.
Roast for 40-45 minutes.
Transfer the tomatoes and a few of the roasted garlic cloves (squeeze them from the papery shells) to a blender and blitz until smooth.
Pour the tomato sauce into a large sauce pot. Add the half onion and butter, bring to medium heat, and cook for 20 minutes or so while the peppers are roasting.

Roast the Peppers

If using red peppers that are already roasted, skip this step. If not, raise the oven temperature to 425°F. Line the baking sheet with fresh foil and place the peppers on the sheet. Bake the peppers for 30 minutes or until puffed and blistered.
Set aside until cool enough to handle then peel the papery skin from the pepper and discard along with the stems, seeds, and membrane.

Finish the Soup

Add the roasted tomato sauce (and a few peels of the onion if you'd like) to the blender canister along with the roasted red pepper. Cover the canister with the lid but be sure to remove the top center plug since the soup is hot and you don't want it to explode when you blend. Cover the lid with a dishtowel and blitz until smooth.
Add the tomato and pepper mixture back to the pot and stir in the milk. Heat until warmed through and season with more salt and pepper to taste. If you like your soup thinner, add more milk. If you like it thicker, cook longer to reduce.
Serve with a drizzle of thinned sour cream and a few fresh herb sprigs if desired. A grilled cheese sandwich or garlic bread makes a perfect side for dipping!

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