Roasted Tomato Soup Recipe
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
8 cups
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Calories
121 kcal
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Course
Main Course, Appetizer, Soup
-
Cuisine
American
Roasted Tomato Soup Recipe
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This creamy roasted tomato soup recipe is made with plump, juicy tomatoes, roasted red peppers, and the perfect blend of spices, incredibly flavorful.
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Ingredients
- 3 pounds fresh tomatoes stems removed, sliced in half
- 2 red bell peppers stemmed, seeded, sliced in half lengthwise (~12 ounces total)
- 1 tablespoon olive oil + more as needed + more as needed
- 1 large onion chopped
- 1 large bulb garlic peeled and chopped
- 1-2 hot peppers to taste *optional - I used 2 devil’s tongue peppers, but see my NOTES section on this
- 2 cups chicken stock or vegetable stock
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon spicy chili flakes
- ½ cup heavy cream (use Mexican Crema or sour cream mixed with a bit of milk for a lighter version)
- FOR SERVING: Fresh chopped basil, fresh sliced cherry tomatoes, spicy chili flakes, olive oil
Instructions
- Heat oven to 400 degrees Set the tomatoes and bell peppers onto a lightly oiled baking sheet, skin sides up. Brush lightly with oil.
- Bake for 15-20 minutes, or until the skins char. Remove from the oven then peel away and discard the charred skins. Lightly chop the roasted bell peppers.
- While the tomatoes and peppers are baking, heat 1 tablespoon olive oil in a large pot.
- Add the onion and hot peppers (if usinand cook for 5 minutes to soften them up.
- Add the garlic and cook about 1 minute, or until you can smell that gorgeous garlic.
- Add the roasted tomatoes and bell peppers along with your stock, paprika, salt and chili flakes. Stir.
- Bring to a boil then reduce the heat and simmer for 30 minutes to let the flavors mingle.
- Use a stick blender to blend the soup until smooth. Or, transfer the soup in batches to a food processor or blender. Process until smooth.
- Return the soup to the pot. Stir in the heavy cream and heat slightly through.
- Serve with fresh chopped basil, extra spicy chili flakes, fresh sliced cherry tomatoes and a bit of olive oil swirled over the top.
Notes
- Makes 8 cups of soup
Nutrition Information
Show Details
Calories
121kcal
(6%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
20mg
(7%)
Sodium
547mg
(23%)
Potassium
540mg
(15%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
3251IU
(65%)
Vitamin C
71mg
(79%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 547mg | 23% |
| Potassium | 540mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3251IU | 65% |
| Vitamin C | 71mg | 79% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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