Roasted Red Pepper and Tomato Soup
User Reviews
5
Roasted Red Pepper and Tomato Soup
Description
This Roasted Red Pepper and Tomato Soup combines fresh tomatoes, yellow onion, and garlic roasted at high heat to develop a concentrated flavor. The roasted vegetables are blended with jarred roasted red peppers and chicken stock to create a rich base. An option to strain the soup produces a smooth, bisque-like texture. The addition of heavy cream enriches the soup, balancing acidity with creaminess.
The roasting step brings out caramelized notes and deepens the sweetness of the tomatoes, while the garlic and onion add aromatic foundation. The blending process ensures a uniform texture that coats the palate smoothly. Seasoning with salt and pepper is adjusted to taste after blending and adding cream.
This soup can be served garnished with fresh basil, croutons, or a drizzle of cream. It is ideal served warm as a starter or light main, complementing crusty bread or sandwiches.
Notes suggest roasting tomatoes longer at lower temperatures for more flavor, making the soup ahead by roasting vegetables in advance, and options to make it vegan by omitting cream or using coconut milk. It freezes well for up to six months, making it practical for batch cooking.
Ingredients
- 2.5-3 lbs. tomato any kind
- 1 yellow onion halved and sliced
- 6 cloves garlic smashed
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt plus more if needed
- 1/4 teaspoon black pepper plus more if needed
- 2 cups chicken stock or vegetable broth, or broth
- 16 oz. roasted red pepper jarred
- 1/4 cup heavy cream or 1/2 cup milk
- basil for serving, optional, fresh, more, cracked
- crouton
- heavy cream
- black pepper
Instructions
- Preheat oven to 425 degrees F. Halve or quarter tomatoes if you are using large ones (you can leave cherry tomatoes whole). Spread them out on a parchment-lined baking sheet along with the sliced onion and the 6 smashed cloves of garlic. Drizzle with the olive oil (2 tablespoons) and season with kosher salt (1/2 teaspoon) and pepper (1/4 teaspoon). Bake at 425 degrees F for 30 minutes (see notes).
- Meanwhile, heat up chicken stock (2 cups) in a large pot on the stove.
- Add roasted tomatoes/onions/garlic to the warm chicken stock, along with the entire jar of roasted red peppers. Use an immersion blender to puree the soup directly in the pot (or a standing blender in batches).
- OPTIONAL: Use a mesh sieve to strain the soup into another pot or large container, using a wooden spoon to squeeze as much liquid out as possible. Discard solids left behind. This will result in a very smooth, bisque-like soup.
- Stir in heavy cream (1/4 cup). Taste and season with salt and pepper, if necessary. Serve hot, garnished with croutons, fresh basil, more cream, and black pepper, if desired.
Notes
- Roast tomatoes longer at lower temperatures for deeper flavor, such as 1 hour at 350°F or 2-3 hours at 300°F while monitoring closely.
- You can roast tomatoes up to 3 days ahead; store in an airtight container refrigerated until ready to use.
- To make vegan, omit heavy cream or substitute with full-fat canned coconut milk.
- This soup freezes well for up to 6 months; thaw by reheating frozen blocks directly in a pot over low heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 2295mg | 96% |
| Potassium | 1001mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3170IU | 63% |
| Vitamin C | 103mg | 114% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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