Roasted Red Pepper and Tomato Soup

Name: Roasted Red Pepper and Tomato Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1½ lbs roma tomatoes; ½ yellow onion; 1 head garlic; 4 Tbsp oil; 4 red bell peppers; 1 cup milk; 1 tsp salt; ½ tsp ground black pepper

User Reviews

5.0

24 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
4 servings
Calories
321 kcal
Course
Side Dish, Main Course, Soup
Cuisine
Spanish

Roasted Red Pepper and Tomato Soup

Soren Barrett

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This roasted red pepper and tomato soup, all cooked in one pan, is so simple to make and packed with layers of flavor. Roasting the vegetables brings out their natural sweetness and creates a velvety texture that is perfect for cozy nights at home. Finish with a crispy piece of toast or even grilled cheese croutons!

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Ingredients

Servings

1½ lbs roma tomatoes about 7 tomatoes
½ yellow onion
1 head garlic
4 Tbsp oil 60 mL
4 red bell peppers
1 cup milk 236 mL
1 tsp salt
½ tsp ground black pepper

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Instructions

Prep: Preheat oven to 425℉ (218℃). Line 2 rimmed baking sheets with foil.
Tomato Tray: Cut tomatoes in half and set them on a tray cut side up. Set the onion half on the tray. Trim the top off the garlic so the tops of the cloves are exposed, leaving the outer paper on, then put it on the tray. Drizzle oil over everything, using a spoon or brush to ensure most of the surfaces are evenly covered. Cover the entire tray with foil.
Pepper Tray: Place the bell peppers on the second tray.
Roast: Place the tomato tray on a lower rack, and the pepper tray on an upper rack. Cook for 30 minutes. Remove the foil from the tomato tray. Flip the bell peppers to evenly cook them. Return everything to the oven for another 10 to 20 minutes. Tomatoes should be soft, bell peppers should be blackened.
Blend: Carefully add everything to a standing blender (start with 3 cloves of garlic and add more as needed), along with milk, salt, and pepper. (Do not put the lid of the blender on tightly, this can cause the heat to explode out.) Blend until smooth.
Serve: Serve warm, garnished with crème fraîche, pesto, and crusty bread.

Notes

Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat on the stove or in the microwave before serving.

Nutrition Information

Show Details

Serving 1serving Calories 321kcal (16%) Carbohydrates 40.7g (14%) Protein 9.4g (19%) Fat 16.5g (25%) Saturated Fat 2.7g (14%) Cholesterol 5mg (2%) Sodium 646mg (27%) Potassium 1797mg (51%) Fiber 9.6g (38%) Sugar 25.8g (52%) Calcium 166mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 321 kcal

% Daily Value*

Serving	1serving
Calories	321kcal	16%
Carbohydrates	40.7g	14%
Protein	9.4g	19%
Fat	16.5g	25%
Saturated Fat	2.7g	14%
Cholesterol	5mg	2%
Sodium	646mg	27%
Potassium	1797mg	38%
Fiber	9.6g	38%
Sugar	25.8g	52%
Calcium	166mg	17%
Iron	2mg	11%