5 from 60 votes
Roasted Tomato and Red Pepper Soup
Roasted Tomato and Red Pepper Soup features oven-roasted tomatoes and red bell peppers blended into a smooth sauce, enhanced with garlic, aromatic herbs, and onions gently cooked in butter and milk. This slow roasted and simmered soup balances sweetness from the roasted vegetables with herbaceous notes, producing a creamy, comforting soup suitable for a nourishing starter or light meal.
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 cocktail tomatoes or 2 cups roasted tomato sauce, medium
- 1 garlic cut in half, head
- extra virgin olive oil
- basil fresh, sprigs
- rosemary
- thyme
- 3 red bell pepper or 2 cups roasted red bell peppers, large
- ½ yellow onion
- 2 tablespoons butter
- 2 cups milk whole
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- sour cream thinned with water
- basil fresh, sprigs, a few
- rosemary fresh, sprigs, a few
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
(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%)
Nutrition Facts
Serving: 5 cups
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.