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A bowl of Red Pepper and Tomato Soup with herbs on top.

Red Pepper and Tomato Soup

Chef Jenn
This simple Red Pepper & Tomato Soup is all about roasting veggies for a rich, cozy flavor. Blend with broth and herbs, and it’s ready to enjoy!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Mediterranean
Servings 4
Calories 116 kcal

Ingredients
  

  • 6 Roma tomatoes cut in half and seeds squeezed out
  • 2 red bell peppers seeded and quartered
  • 5 - 6 cloves garlic peeled
  • 2 shallots peeled and cut in half lengthwise
  • 2 tablespoons olive oil
  • 2 sprigs fresh thyme
  • 2 cups vegetable broth
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • pesto optional garnish

Instructions
 

  • Preheat the oven to 450°F.
  • Prepare the vegetables by cutting the tomatoes in half lengthwise and gently squeezing out the seeds. Place the tomatoes, cut bell peppers, peeled shallots, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  • Roast the veggies for about 30 minutes, or until they are browned and blistered. Once done, remove the darkest skins from the roasted peppers to keep the soup's vibrant red color.
  • Transfer the roasted vegetables to a blender, along with about 1/4 cup of vegetable broth. Puree until smooth.
  • Heat the soup by transferring the puree to a saucepan. Add the remaining vegetable broth and stir to combine. Bring to a gentle simmer over medium heat.
  • Season with dried basil, thyme, and more salt and pepper to taste. Stir well.
  • Serve hot and enjoy!

Notes

Chef Jenn's Tips:

  • Roasting the vegetables is key to adding depth and enhancing the soup’s natural sweetness. Be sure to remove any overly charred skins for the best color and flavor.
  • Roma or plum tomatoes are the best options for this soup because they have a rich, concentrated flavor and less water content than other types of tomatoes.
  • If you want a perfectly smooth soup, blend the vegetables thoroughly. For a chunkier texture, pulse the blender for less time.
  • Garnish the soup with a swirl of basil pesto for extra flavor and a beautiful presentation.

Nutrition

Serving: 1cupCalories: 116kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 480mgPotassium: 412mgFiber: 3gSugar: 7gVitamin A: 2914IUVitamin C: 92mgCalcium: 33mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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