Roasted Red Pepper and Tomato Soup
A quick and simple recipe for the most savory and delicious homemade, roasted red pepper and tomato soup. Pair it with a toasty grilled cheese sandwich for a beloved combo that will warm you straight to your soul.
Equipment
- 1 High-speed blender
Ingredients
- 2 lbs. ripe tomatoes halved
- 1 onion quartered
- 1 red bell pepper quartered
- 1 head garlic
- 1-2 cups water
- 5-7 fresh basil leaves sliced
- 1 tbsp olive oil
- 1 tbsp salt
- 1/2 tsp crushed red pepper optional
- 1/4 tsp paprika
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F. Arrange tomatoes, onion, and bell pepper in a single layer on a parchment lined baking tray.
- Slice the top off the whole head of garlic to expose the cloves and place it on the baking tray. Drizzle the olive oil over the veggies and season with a pinch of salt and pepper. Place the garlic head face down.
- Bake on the center oven rack for 40 minutes.
- Peel the skins off the red pepper. Transfer to a high-speed blender along with tomatoes, onions, softened garlic cloves, and 1 cup of water.
- Blend until very smooth. Transfer to a large pot, then turn the heat to medium-high.
- Add seasonings and basil. Thin the soup with more water until it reaches desired consistency.
- Bring to a boil. Then, reduce heat and simmer 15 minutes, stirring occasionally.