Description
This Roasted Red Pepper & Tomato Soup is a warm, comforting bowl of roasted vegetables blended into a smooth, flavorful soup. With rich roasted flavors enhanced by garlic, basil, and thyme, this recipe is an easy yet elegant way to enjoy a healthy, homemade vegetable soup perfect for chilly days or anytime you crave a cozy meal.
Ingredients
Scale
Vegetables
- 4-5 large tomatoes, cut into wedges
- 2 red bell peppers, halved and seeded
- 3-4 garlic cloves, peeled
- 1 small onion, cut into wedges
Other
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground thyme
- 1/2 teaspoon kosher salt
- Pinch of black pepper
Instructions
- Preheat oven: Preheat your oven to 425º F to prepare for roasting the vegetables.
- Prepare vegetables: Cut tomatoes and onion into wedges; aim for 6-8 wedges per tomato depending on size. Slice red bell peppers in half lengthwise, removing the stems, seeds, and white membranes.
- Arrange and season: Place tomatoes, onion wedges, red pepper halves, and garlic cloves on a sheet pan. Drizzle with olive oil, ensuring pepper skin sides face up and tomato seeds face up for optimal roasting. Season with kosher salt and black pepper.
- Roast vegetables: Bake in the preheated oven for 40-45 minutes, until the peppers and tomatoes are soft and begin to brown.
- Heat broth: While vegetables roast, add vegetable broth, basil, and thyme to a large pot. Heat over medium-high heat until it comes to a gentle simmer.
- Rest roasted veggies: When done, remove sheet pan from oven and let the roasted vegetables rest for 2-3 minutes.
- Blend soup: For stand blender users: In two batches, transfer roasted vegetables to a blender and blend 10-20 seconds to your preferred chunkiness, then stir into the simmering broth. For immersion blender users: add vegetables directly into the broth and blend carefully until smooth.
- Simmer and serve: Bring the blended soup back to a gentle simmer, then remove from heat. Serve hot, optionally garnished with fresh basil for added color and flavor.
Notes
- Adjust blending time for chunkier or smoother texture.
- Use vegetable broth or substitute with chicken broth if preferred.
- Roasting peppers skin side up helps them soften and caramelize nicely.
- Let soup cool slightly before serving to allow flavors to meld.
- Fresh basil garnish adds a bright herbal note.
