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Roasted Red Pepper and Tomato Soup

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Prep: Preheat oven to 425℉ (218℃). Line 2 rimmed baking sheets with foil.
  2. 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.
  3. Pepper Tray: Place the bell peppers on the second tray.
  4. 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.
  5. 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.
  6. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.