Picture this: a chilly evening, the kind where you’d swear the wind is whispering secrets only it knows. On such nights, there’s nothing quite like the warm embrace of a bowl of soup—specifically, a creamy roasted red pepper and tomato one.
It’s like a hug in a bowl, with the sweet, smoky notes of roasted peppers mingling with the tang of tomatoes. I found myself craving it after watching a cooking show marathon last Sunday, which left me yearning for something comforting yet bold.
Steps
- Preheat your oven to 375°F (190°C) and line two large, rimmed baking sheets with parchment paper. Arrange the quartered tomatoes on one sheet and the bell peppers and onions on the other.
- Drizzle 1 tablespoon of olive oil over each baking sheet. Lightly toss the tomatoes to coat them in oil, ensuring the skin sides face down.
- Toss the onions and red peppers with olive oil, keeping the onion wedges intact, and position the pepper skins facing down. Add unpeeled garlic cloves to the sheet.
- Place the tomatoes on the oven’s top rack and the peppers and onions on the middle rack. Bake for 35-45 minutes until the vegetables are tender and golden at the edges.
- In a large pot over medium-high heat, bring the vegetable broth to a boil. Peel the garlic cloves and add them to the pot along with the roasted vegetables, smoked paprika, cayenne pepper, and salt.
- Simmer the mixture for 10 minutes, adjusting the heat to maintain a gentle simmer. Use an immersion blender or a stand blender to purée the soup until smooth.
- Season the soup with additional salt and pepper to taste. Store leftovers in the refrigerator for up to 4 days or freeze them for up to 6 months.
Ingredients
- 8 to 9 medium tomatoes (approximately 5 pounds), cored and quartered
- 3 red bell peppers (around 1 pound), seeded and quartered
- 2 small yellow onions, cut into wedges about ¾ inch wide on the outer edges
- 2 tablespoons extra virgin olive oil, divided
- 6 cloves garlic, unpeeled
- 4 cups (32 ounces) vegetable broth
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper (optional, depending on spice preference)
- Fine salt, to taste
- Freshly ground black pepper, to taste
FAQ
- Can I make this roasted red pepper and tomato soup creamy?
- Yes, you can make the soup creamier by blending in some heavy cream or half and half. Alternatively, you can serve it with a drizzle of cream or a dollop of sour cream or vegan sour cream.
- How should I freeze the soup for later use?
- To freeze the soup, pour it into glass canning jars, ensuring you leave at least an inch of space at the top for expansion. Lightly screw on the lids before freezing, then tighten them after the soup is fully frozen. To defrost, transfer the jar to the refrigerator overnight.
- What pairs well with this soup?
- This soup is delicious with grilled cheese sandwiches, simple quesadillas, or avocado toast. For a dairy-free pairing, consider hummus quesadillas.
- Can I add fresh herbs to the soup?
- Absolutely! Adding fresh basil can enhance the garden-fresh flavor. You can blend in 5 to 15 basil leaves at the end, starting with fewer and adding more to taste.
- What if I’m sensitive to spicy foods?
- If you’re sensitive to spice, you can omit the cayenne pepper from the recipe to suit your taste preferences.
Tips
- Roasting Tips: To ensure even roasting, place the tomatoes with their skin sides down on the baking sheet. Similarly, position the red peppers with their skin sides down. This helps achieve a nice golden edge and enhances the smoky flavor.
- Freezing Advice: For convenient freezing, use glass canning jars and ensure you leave at least one inch of space at the top to allow for expansion. This prevents the jar from cracking during the freezing process.
- Enhancing Creaminess: For a creamier soup, consider adding heavy cream or half and half. You can also serve the soup with a drizzle of cream or a dollop of sour cream for an extra touch of richness.
- Flavor Variation: Add fresh basil leaves to the soup for a refreshing garden-fresh flavor. Start with a few leaves and blend, then add more if you desire a stronger basil taste.
Equipment
- Immersion Blender or Stand Blender: This is crucial for puréeing the soup to achieve the desired consistency.
- Large, Rimmed Baking Sheets: Needed for roasting the vegetables in the oven.
- Parchment Paper: Used to line the baking sheets for roasting.
- Large Soup Pot: Necessary for boiling the vegetable broth and simmering the soup.
- Glass Canning Jars: Useful for storing and freezing the soup for later consumption.