Roasted Tomato Pepper Soup

Introducing my beloved Roasted Tomato Pepper Soup! It’s a staple in my kitchen, especially during the cozy seasons of fall and winter. The beauty of this recipe lies in its simplicity and rich flavors.

Picture this: vibrant tomatoes, colorful peppers, onions, carrots, and garlic, all roasted to perfection with a drizzle of olive oil and a sprinkle of herbs. The aroma alone is enough to make your mouth water.

After a brief stint in the oven, these roasted veggies are blended into a velvety puree with a splash of chicken bone broth, resulting in a soup that’s both comforting and nutritious. And if you’re feeling indulgent, a touch of heavy cream adds a luxurious creaminess.

Serve it up with your favorite bread or pair it with a grilled cheese sandwich for the ultimate comfort meal. Trust me, once you try this Roasted Tomato Pepper Soup, it’ll become a regular on your dinner rotation. Give it a go, and I hope it brings as much warmth and satisfaction to your table as it does to mine!

How to make Roasted Tomato Pepper Soup

I usually make it once a week during the fall & winter

I take 4 to 5 tomatoes, one red, orange & yellow peppers, 1 onion, 2 big carrots & a whole head of garlic. I cut the veggies up and layer in a baking pan.

Drizzle with evoo, salt, pepper, oregano, some fresh parsley, thyme & bay leaves.

Roast at 375° for about 45 minutes.

I squeeze the garlic cloves out and put everything in the blender, make sure you get all the juice from the pan, with about a cup of chicken bone broth and blend until smooth.

I add about a 1/4 to a 1/2 cup of heavy cream at the end, but that is optional.

This is great with a nice piece of crusty bread, grilled cheese or even some tortellini added to it.

If you make it I hope you like it!

Notes:

Vegetable Selection: Use 4 to 5 tomatoes, along with a mix of red, orange, and yellow peppers for vibrant color and flavor. Additionally, incorporate 1 onion, 2 large carrots, and a whole head of garlic for depth of flavor.

Preparation: Chop the vegetables and layer them in a baking pan. Drizzle with extra virgin olive oil and season generously with salt, pepper, oregano, fresh parsley, thyme, and bay leaves.

Roasting: Roast the vegetables at 375°F for about 45 minutes until they are tender and slightly caramelized.

Blending: Squeeze the roasted garlic cloves out and transfer all the roasted vegetables along with their juices from the pan into a blender. Add about a cup of chicken bone broth and blend until smooth.

Creamy Texture: For added richness, consider adding 1/4 to 1/2 cup of heavy cream to the blended soup. This step is optional but contributes to a velvety texture.

Serving Suggestions: Enjoy the soup with a side of crusty bread, grilled cheese sandwiches, or even tortellini for a hearty meal.

Customization: Feel free to adjust the seasoning and consistency according to your taste preferences. You can also experiment with different herbs and spices to tailor the flavor to your liking.

Make-Ahead Option: This soup can be made ahead of time and reheated when needed. It also freezes well for future enjoyment.

Versatility: The soup serves as a versatile base for additional ingredients. Consider adding cooked tortellini or other pasta for a more substantial meal.

Enjoyment: This recipe is a personal favorite and brings warmth and comfort during the cooler months. I hope you enjoy making and savoring this delicious Roasted Tomato Pepper Soup as much as I do!

Nutrition Information:

Serving Size: 1 cup

Calories: 150 calories | Fat: 8 grams | Carbohydrates: 15 grams | Protein: 3 grams | Fiber: 3 grams

Frequently Asked Questions:

How do I prepare the vegetables for Roasted Tomato Pepper Soup?

Wash and chop 4 to 5 tomatoes, one red, orange, and yellow pepper, 1 onion, 2 big carrots, and a whole head of garlic.

Layer them in a baking pan.

What seasonings do I use for roasting the vegetables?

Drizzle the vegetables with extra virgin olive oil, salt, pepper, oregano, fresh parsley, thyme, and bay leaves for added flavor.

What temperature and duration should I roast the vegetables at?

Roast the vegetables at 375°F for approximately 45 minutes until they are tender and caramelized.

How do I blend the roasted vegetables into soup?

Squeeze the roasted garlic cloves out and put everything, including the juices from the pan, into a blender along with about a cup of chicken bone broth.

Blend until smooth.

Is heavy cream necessary for the soup?

Heavy cream is optional but adds richness to the soup.

Add about 1/4 to 1/2 cup at the end according to preference.

Can I customize this soup with additional ingredients?

Yes, you can enhance the soup by adding ingredients like crusty bread, grilled cheese, or even tortellini for added texture and flavor.

How often do you recommend making this soup during the fall and winter?

It’s suggested to make this soup once a week during the fall and winter seasons to enjoy its comforting flavors.

Can I make this soup in advance?

Yes, you can make the soup in advance and store it in the refrigerator for a few days or freeze it for longer-term storage.

Can I adjust the seasoning to suit my taste preferences?

Absolutely! Feel free to adjust the seasonings such as salt, pepper, and herbs according to your taste.

Is Roasted Tomato Pepper Soup suitable for vegetarians?

Yes, this soup can be made vegetarian by using vegetable broth instead of chicken bone broth and skipping the heavy cream or using a dairy-free alternative.

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