0 from 60 votes
Roasted Tomato and Red Pepper Soup
Creamy tomato and roasted red pepper soup made with roasted fresh tomatoes and red peppers is comfort food at its simple best.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 5 cups
Calories: 123 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 pounds medium cocktail tomatoes , or 2 cups roasted tomato sauce
- 1 head of garlic , cut in half
- extra virgin olive oil
- fresh basil, rosemary, or thyme sprigs
- 3 large red bell peppers , or 2 cups roasted red bell peppers
- ½ yellow onion
- 2 tablespoons butter
- 2 cups whole milk
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- sour cream thinned with water
- a few sprigs of fresh herbs like basil or rosemary
Instructions
- You'll need 2 cups of roasted tomato sauce for this recipe. Preheat the oven to 400°F and place the tomatoes in a single layer on a rimmed baking sheet lined with foil. Nestle the two halves of garlic and the fresh herbs in with the tomatoes, drizzle with olive oil, season with kosher salt and freshly ground black pepper. Bake for 40-45 minutes. Transfer the tomatoes and a few of the roasted garlic cloves (squeeze them from the papery shells) to a blender and blitz until smooth. Pour the tomato sauce into a large sauce pot. Add the half onion and butter, bring to medium heat, and cook for 20 minutes or so while the peppers are roasting.
- If using red peppers that are already roasted, skip this step. If not, raise the oven temperature to 425°F. Line the baking sheet with fresh foil and place the peppers on the sheet. Bake the peppers for 30 minutes or until puffed and blistered. Set aside until cool enough to handle then peel the papery skin from the pepper and discard along with the stems, seeds, and membrane.
- Add the roasted tomato sauce (and a few peels of the onion if you'd like) to the blender canister along with the roasted red pepper. Cover the canister with the lid but be sure to remove the top center plug since the soup is hot and you don't want it to explode when you blend. Cover the lid with a dishtowel and blitz until smooth. Add the tomato and pepper mixture back to the pot and stir in the milk. Heat until warmed through and season with more salt and pepper to taste. If you like your soup thinner, add more milk. If you like it thicker, cook longer to reduce. Serve with a drizzle of thinned sour cream and a few fresh herb sprigs if desired. A grilled cheese sandwich or garlic bread makes a perfect side for dipping.
Cup of Yum
Nutrition Information
Calories
123kcal
(6%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
11mg
(4%)
Sodium
290mg
(12%)
Potassium
731mg
(21%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
3916IU
(78%)
Vitamin C
117mg
(130%)
Calcium
138mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5cups
Amount Per Serving
Calories 123
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 290mg | 12% |
| Potassium | 731mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 3916IU | 78% |
| Vitamin C | 117mg | 130% |
| Calcium | 138mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.