Servings
Font
Back
0.0 from 0 votes

Spicy Roasted Red Pepper and Tomato Soup

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings: 4

Ingredients

  • 2 tablespoons olive oil divided
  • 2 large red bell peppers seeds removed and thickly sliced
  • Half of a small onion roughly chopped
  • 3 cloves garlic minced
  • Pinch of red chili flakes or two
  • 1 28 oz canned whole tomatoes
  • 1 ½ cups chicken or vegetable broth
  • small handful of basil leaves chiffonade (divided)
  • ½ tsp sugar
  • ½ teaspoon red wine vinegar

Instructions

    Cup of Yum
  1. Preheat oven to 450 degrees. Coat a baking sheet with tin foil then coat with cooking spray. Drizzle a tablespoon of olive oil over the sliced bell peppers.
  2. Place the peppers in the oven and cook until the peppers are soft and charred in some spots, about 30-35 minutes. Remove from the oven and place the peppers into a ziplock bag then seal. Wait for 5 minutes then carefully peel the charred skin off of each pepper. Discard skin.
  3. Heat the remaining olive oil over medium heat in a dutch oven. Add the onion and chili flakes. Cook, stirring often, until the onions are soft and tender, about 5-7 minutes; add the minced garlic and cook, stirring constantly, for 1 minute. Add the roasted peppers, canned tomatoes and their juices, chicken broth, and sea salt, and freshly cracked pepper, to taste.
  4. Simmer for 20 minutes, breaking apart the tomatoes as they cook. Add most of the fresh basil (reserve some for garnish) then using an immersion blender, puree the soup. Add the sugar and red wine vinegar as well as additional sea salt and freshly cracked pepper, to taste, if needed.
  5. Serve some fresh basil on top. Enjoy.