Roasted Red Pepper and Tomato Soup
User Reviews
4.9
Roasted Red Pepper and Tomato Soup
Description
This soup begins by roasting halved red bell peppers, tomatoes, and onion under a broiler until blackened on top, which imparts a smoky, charred depth. The roasted bell peppers are steamed briefly by covering them, making it easier to peel their skins off. After peeling, all roasted vegetables, along with peeled garlic cloves, tomato paste, balsamic vinegar, dried basil, and water or a clear stock, are blended until smooth. The result is a warm, aromatic soup with a balanced blend of sweetness from the tomatoes and peppers, acidity from the balsamic vinegar, and herbal notes from the dried basil.
The soup’s texture is smooth and velvety due to the high-powered blending, with a mild tanginess that complements the roasted flavors. Garnishes such as fresh basil leaves, hemp seeds, and a drizzle of olive oil add texture and a fresh finish.
This soup can be served on its own or with crusty bread for a light meal. It freezes well for meal prep and can be reheated without losing its flavor.
Recipe notes advise against adding fresh basil before blending, as it may discolor the soup. Instead, dried basil is recommended in the soup base, with fresh basil used only as a garnish. Using a clear vegetable stock preserves the soup’s bright color. If roasting is skipped, jarred roasted red peppers and canned tomatoes can be substituted, with sautéed onions and garlic added to maintain similar flavors.
Ingredients
- 4 bell pepper red
- 3 tomato large
- 1 onion small
- 5 garlic cloves
- 6 ounces tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp basil dried
- 1 1/2 cups water or stock
- 3 tbsp olive oil
- salt
- black pepper
garnish
- olive oil
- black pepper
- hemp seed
- basil fresh
Instructions
- 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. Then, place these all on a baking tray and drizzle the veggies with olive oil and season with salt and pepper. Use your fingers to rub the oil and seasoning on both sides of the veggies.
- Roast the veggies for 25-30 minutes, or until the top side is charred black.
- Use tongs to transfer the bell pepper to a glass bowl and cover with plastic wrap for about 20 minutes, to steam the bell pepper.
- When the other veggies are cool enough to handle, remove their skins and transfer to your Vitamix or high-powered blender. You should be able to easily squeeze out the garlic cloves from their skin as well.
- Add the tomato paste, balsamic vinegar, dried basil and water (or stock) to your blender. Blend everything on high until smooth.
- At this stage, the soup will be warm. If you'd like it hotter, blend for 4-5 minutes. The friction of the Vitamix blades will heat it up.
- Before serving, top with optional garnish.
Notes
- Add dried basil during blending and use fresh basil only as garnish to avoid discoloring the soup.
- Use a clear vegetable stock to keep the soup's vibrant color.
- For a shortcut, substitute jarred roasted red peppers and canned tomatoes; sauté onions and garlic to preserve flavor.
- This soup freezes well for meal prep and can be reheated without loss of taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 353mg | 15% |
| Potassium | 956mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 5145IU | 103% |
| Vitamin C | 177.1mg | 197% |
| Calcium | 53mg | 5% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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