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Roasted Red Pepper And Tomato Soup

Roasted Red Pepper and Tomato Soup Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 4 large red bell peppers, halved and seeded
  • 2 lb Roma tomatoes, halved (about 6 to 8)
  • 1 medium yellow onion, cut into wedges
  • 4 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 small potato (about 4 oz), peeled and diced
  • 2 cups vegetable broth
  • 1 tbsp balsamic vinegar
  • Fresh basil leaves, for serving

Method
 

  1. Preheat broiler. Arrange peppers, tomatoes, onion, and garlic on a foil-lined sheet pan. Drizzle with olive oil, salt, and pepper. Broil 6 inches from heat until charred, 12 to 15 minutes, rotating once.
  2. Transfer peppers to a bowl, cover, and steam 10 minutes. Peel off skins, discard stems and seeds, and set flesh aside.
  3. In a large pot over medium heat, combine roasted tomatoes and juices, onion, squeezed garlic, potato, and vegetable broth. Simmer until potato is tender, about 10 minutes.
  4. Blend the mixture until completely smooth, in batches if using a stand blender.
  5. Return soup to pot over low heat. Stir in balsamic vinegar, adjust salt and pepper, and warm through 2 to 3 minutes.
  6. Ladle into bowls, top with basil and a drizzle of olive oil, and serve hot.

Notes

The 10 minutes of steaming for the peppers is included in the cook time. The soup thickens as it cools, so add a splash of broth when reheating. It tastes even better the next day.