Name: Roasted Tomato and Red Pepper Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 10 Roma Tomatoes, halved and seeded; 2 Red Bell Peppers, quartered and seeded; 1 Onion; 8 Cloves Garlic; 2 Carrots, peeled and sliced into 2 inch pieces; 4 tbsp Olive Oil, divided; 2 tbsp Balsamic Vinegar; 6 oz Tomato Paste; ¼ cup Basil Leaves, julienned; 6 cups Vegetable Stock; 2 tsp Kosher Salt; 1 tsp Black Pepper

Description

Healthy, flavorful and comforting, this is the BEST tomato soup recipe out there!

Ingredients

Scale

10 Roma Tomatoes, halved and seeded
2 Red Bell Peppers, quartered and seeded
1 Onion
8 Cloves Garlic
2 Carrots, peeled and sliced into 2 inch pieces
4 tbsp Olive Oil, divided
2 tbsp Balsamic Vinegar
6 oz Tomato Paste
1/4 cup Basil Leaves, julienned
6 cups Vegetable Stock
2 tsp Kosher Salt
1 tsp Black Pepper

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Instructions

Preheat oven to 400° F degrees. Prep vegetables as listed above.
On a sheet tray toss together tomatoes, red pepper, onion, garlic, 2 tablespoons olive oil, balsamic and salt and pepper. Arrange tomatoes and peppers skin side up. Roast for 45-50 minutes until lightly charred.
In a large pot, warm the remaining 2 tablespoons olive oil, stir in the tomato paste and mix well. Add the roasted vegetables including juices and stir to combine with tomato paste. Stir in the stock, cover and bring to a boil. Reduce heat to low and simmer for 20 minutes.
Transfer soup to a blender in batches so that soup fills blender only halfway. Place kitchen towel over blender lid and puree soup to desired consistency. Blend remaining soup and return to soup pot.
Heat the pureed soup to warm through. Ladle soup into bowls, top with basil and enjoy.

Equipment

Sheet Tray

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Prep Time: 20
Cook Time: 60
Category: Dinner, Soup, Mediterranean
Method: Roast
Cuisine: American

Nutrition

Serving Size: 1
Calories: 143
Sugar: 17g
Sodium: 718mg
Fat: 3g
Carbohydrates: 28g
Fiber: 8g
Protein: 5g
Cholesterol: 0mg