Roasted Red Pepper and Tomato Soup
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
321 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
Spanish
Roasted Red Pepper and Tomato Soup
Description
The recipe uses ripe Roma tomatoes and red bell peppers, roasted separately alongside onion and garlic to develop caramelized flavors. Roasting brings out the natural sugars and imparts a slight char that enriches the soup's taste. After roasting and cooling, the vegetables are blended with milk, salt, and black pepper, producing a creamy and smooth texture without added cream.
The garlic’s mellow flavor and the onion’s sweetness balance the acidity of the tomatoes and peppers, giving the soup a moderate tang and fullness. The neutral cooking oil used during roasting ensures even cooking without altering flavor noticeably.
Serve the soup warm as a starter or light meal. It pairs well with crusty bread or grilled cheese sandwiches for a satisfying accompaniment. Its creamy texture and mildly roasted vegetable profile suit a range of palates.
This soup keeps well in the refrigerator for up to five days when stored in an airtight container and freezes safely for three months. Reheat gently on the stove or in a microwave before serving to maintain smoothness and flavor.
Ingredients
- 1½ lbs Roma tomato about 7 tomatoes
- ½ yellow onion
- 1 head garlic
- 4 Tbsp neutral cooking oil 60 mL, generic cooking oil
- 4 bell pepper red
- 1 cup milk 236 mL
- 1 tsp salt
- ½ tsp black pepper ground
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 soup in airtight containers in the refrigerator for up to five days or freeze for up to three months.
- Reheat on the stove or microwave before serving, stirring occasionally to maintain texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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