Roasted Tomato Pepper Soup
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Roasted Tomato Pepper Soup
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The robust flavors of fire-roasted tomatoes and peppers meld beautifully in this wholesome soup, offering a silky, satisfying bite without a trace of dairy.
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Ingredients
- 2 pounds tomatoes cored and cut in half, ripe
- 2 bell peppers cut into 2-inch pieces (or red or yellow bell peppers, orange
- 1 onion sliced, large yellow or 1 ½ medium
- 6 garlic cloves unpeeled
- 5 teaspoons olive oil divided
- 1 teaspoon kosher salt divided
- 1 teaspoon Italian seasoning
- ½ cup white wine such as sauvignon blanc, dry
- crushed red pepper flakes or more for additional spice, pinch
- 2 ½ cups vegetable broth
- salt to taste
- black pepper to taste
- 5 basil sliced, optional, fresh leaves
Instructions
- Preheat the oven to 400 degrees F. Set one rack on the middle level and another on the lowest level.
- Place the cut tomatoes in one bowl and toss with 2 teaspoons olive oil, ½ teaspoon Italian seasoning and ½ teaspoon kosher salt. Arrange the tomatoes, cut side up, on a baking sheet. Place the peppers, onions and garlic cloves (unpeeled) in another bowl and toss with the remaining 3 teaspoons olive oil, ½ teaspoon Italian seasoning and ½ teaspoon kosher salt. Arrange the these vegetables on another baking sheet.
- Roast the vegetables until tender, about 35 minutes, rotating the baking sheets between the two racks halfway through.
- Squeeze the roasted garlic out of the skins into a large saucepan, and add the white wine and crushed red pepper flakes. Bring to a simmer over medium-high heat. Simmer for 2 minutes, then add the roasted vegetables, any reserved juices and the broth. Once the mixture comes to a boil, reduce the heat and simmer for 15 minutes.
- Allow the mixture to cool slightly. Either use an immersion blender or a regular blender (in batches) to purée the soup. ❗If using an immersion blender, be sure that the head of the blender is completely submerged so that hot soup doesn't spray onto you. If using a regular blender stop the motor occasionally and lift the lid to release excess team.
- Taste the soup and adjust the seasonings, stirring in additional salt and pepper as needed. I added ¼ to ½ teaspoon more salt to our batch. Serve it up, stirring in some chopped fresh basil, if desired.
Notes
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
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Serving
1.5cups
Calories
152kcal
(8%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
1188mg
(50%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 152kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 1188mg | 50% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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