Roasted Red Pepper and Tomato Soup

Course: Appetizer, Main Course, Side Dish

Cuisine: North American

Prep Time: 20

Cook Time: 1 20

Total Time: 1 40

Servings: people

Calories: 167kcal

Author: Lord Byron's Kitchen

Roasting vegetables intensifies flavour and brings out their natural sweetness. The charred bits will add smokiness and a homestyle flair. It's certainly evident in this Roasted Red Pepper and Tomato Soup! This delicious soup is super thick and hearty; and easy to prepare too!

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Ingredients

10-12 large roma tomatoes, halved and seeds/pulp removed
3 large red bell peppers
2 cloves garlic, minced
2 large onions, peeled and quartered
3 cups vegetable stock
1 tablespoon smoked paprika
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
8 tablespoons olive oil
1/4 teaspoon dried red chili pepper flakes, optional

Instructions

Preheat oven to 400 degrees.
Place the whole bell peppers and quartered onions in a bowl. Add 3 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Toss well to coat and transfer to a large baking sheet. Set aside.
Place the halved tomatoes in a bowl. Add 3 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Toss well to coat and transfer to a large baking sheet. Turn the tomatoes so that the cut side is facing down.
Place both baking sheets in the oven on the middle rack and roast for 30 minutes. Remove from oven and turn the peppers and onions over to char the other side. At this point, you can turn the tomatoes as well, but do so very carefully and try to keep them intact. You can leave the tomatoes as is if you wish. Roast for another 30 minutes, checking every 10 minutes. You may need to remove the onions if they start to burn.
Once the veggies are roasted, remove the red peppers and onions. Transfer them to a glass bowl and cover with plastic wrap. Set aside for 15-20 minutes until the peppers are cool to the touch. Once you can handle them, gently peel the skin away and discard. Cut the pepper in half and scrape out the seeds using the back of your knife. Cut away the stem and discard.
Next, add 2 tablespoons of olive oil to a stock pot and saute the minced garlic on medium heat for 2-3 minutes. Add the paprika and stir into the oil.
Add all of tomatoes, peppers, and onions. Saute for 2-3 minutes. (Be sure to scrape the charred bits of veggies from the baking sheets and add it to your stock pot.)
Add the vegetable stock and stir to combine.
Once the soup begins to come to a low boil, remove from heat and use a hand-held immersion blender, or a counter top blender, to puree the soup until smooth. Place the pot back on the heat and add the oregano, basil, and taste to see if you need to add more salt.
Over medium-low heat, bring the soup back to a gentle simmer and cook for 10 minutes. Serve or allow to cool and pack in food-safe containers to refrigerate.

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