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Roasted Tomato Pepper Soup

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 4 Servings
Calories: 152 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 pounds ripe tomatoes cored and cut in half
  • 2 Orange Bell Peppers cut into 2-inch pieces (or red or yellow bell peppers)
  • 1 large yellow onion (or 1 ½ medium) sliced
  • 6 unpeeled garlic cloves
  • 5 teaspoons olive oil divided
  • 1 teaspoon kosher salt divided
  • 1 teaspoon Italian seasoning
  • ½ cup dry white wine such as sauvignon blanc
  • pinch of crushed red pepper flakes or more for additional spice
  • 2 ½ cups vegetable broth
  • salt and pepper to taste
  • 5 fresh basil leaves sliced, optional

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Set one rack on the middle level and another on the lowest level.
  2. 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.
  3. Roast the vegetables until tender, about 35 minutes, rotating the baking sheets between the two racks halfway through.
  4. 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.
  5. 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.
  6. 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

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

% 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.