Roasted Red Pepper & Tomato Soup
Cozy Up with Creamy Roasted Red Pepper & Tomato Soup
As the days get shorter and the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe for Roasted Red Pepper & Tomato Soup that’s bursting with Mediterranean flavors and incredibly easy to make. This isn’t your average tomato soup – roasting the vegetables brings out a depth of sweetness and smokiness that will have you craving more.
This soup is incredibly versatile. Enjoy it as a light lunch, a satisfying dinner starter, or even a vibrant appetizer. Its vibrant color and rich flavor make it a crowd-pleaser for any occasion. We love that it’s naturally gluten-free and can easily be adapted for vegan diets (simply substitute the chicken broth with vegetable stock).
What makes this soup special?
- Roasted Vegetables: Roasting the red peppers, tomatoes, and other vegetables intensifies their flavors and creates a beautiful, slightly charred texture.
- Mediterranean Inspired: The combination of roasted vegetables, oregano, and olive oil evokes the sunny flavors of the Mediterranean.
- Simple & Healthy: This soup is made with fresh, wholesome ingredients and requires minimal effort to prepare.
- Customizable: Feel free to adjust the seasonings and add a touch of spice to suit your taste.
Tips for the Best Roasted Red Pepper & Tomato Soup
- Char is Key: Don’t be afraid to let the vegetables get nicely charred in the oven. This adds a smoky flavor that’s essential to the soup’s character.
- High-Speed Blender: A high-speed blender will ensure a perfectly smooth and creamy texture. If you don’t have one, you may need to blend the soup in batches.
- Garnish with Flair: A swirl of Greek yogurt and a sprinkle of fresh herbs add a beautiful finishing touch and a burst of flavor.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! This soup can be made up to 3 days in advance and stored in the refrigerator. The flavors will actually meld together and improve over time.
Q: Can I freeze this soup?
A: Absolutely! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
Q: Is this soup vegan?
A: Not as written, as it uses chicken broth. However, you can easily make it vegan by substituting the chicken broth with vegetable stock.
Q: What herbs go well with this soup?
A: Oregano and basil are classic choices, but you can also experiment with thyme, rosemary, or parsley.
Q: Can I add a little heat to this soup?
A: Yes! A pinch of red pepper flakes or a dash of hot sauce will add a nice kick.
We hope you enjoy this comforting and flavorful Roasted Red Pepper & Tomato Soup as much as we do! It’s the perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Roasted Red Pepper & Tomato Soup
Ingredients
- 4 large red bell peppers seeded and chopped
- 1 lb Roma tomatoes halved
- 2 large celery ribs coarsely chopped
- 1 large sweet onion coarsely chopped
- 4 garlic cloves peeled
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/4 tsp black pepper freshly ground
- 1 tbsp olive oil
- 2 cups chicken bone broth or vegetable stock, heated
- to garnish plain Greek yogurt
- to garnish freshly chopped herbs such as oregano and basil
Instructions
- Preheat your oven to 400 degrees f.
- In a 9x13 baking dish add all of your chopped veggies and garlic, then sprinkle everything with oregano. Season with sea salt and black pepper then drizzle with olive oil.
- Toss with your hands to coat everything well.
- Roast your veggies for 20 to 25 minutes, or until nicely charred on top.
- Carefully remove from the oven and transfer everything into a high-speed blender together with the warmed broth.
- Blend until smooth.
- Pour into soup bowls and garnish as desired.
- Serve immediately.
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