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Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup

YIELD 4 -6 servings

Ingredients

  • 4 cloves garlic , unpeeled
  • 4 large or 5 small ripe tomatoes , cored and halved
  • 2 medium or large red bell peppers , quartered and seeded
  • 1-2 tablespoons olive oil
  • 1 medium onion , halved
  • Salt and pepper
  • 2 cups/500 ml vegetable or chicken broth
  • ½ teaspoon dried thyme
  • ¼ teaspoon smoked paprika
  • Pinch of chilli flakes
  • 1 teaspoon balsamic vinegar , optional

Instructions

  1. Preheat oven to 400F/200C. Place garlic, tomatoes, peppers and onion, cut side up, in a large baking pan or a rimmed baking sheet. Drizzle with olive oil, and sprinkle generously with salt and pepper. Place on the middle rack of the oven, and bake for 40 minutes until roasted and tender, turning the vegetables after 20 minutes. Allow to cool slightly. Peel the garlic.
  2. Bring the broth to a boil in a large pan over high heat, then add the vegetables, thyme, paprika, chilli, and vinegar, if using. Let simmer on medium heat for 5 minutes, then remove from heat. Puree the soup using an immersion blender until smooth with some texture (if you don’t have one, transfer to a food processor and process until pureed). Season with salt and pepper. For a thinner soup, you can add water.
  3. The flavor improves after a day of refrigeration, so be sure to save your leftovers for lunch the day after.