Description
A vibrant and healthy Roasted Red Pepper and Tomato Soup that combines the smoky flavors of charred vegetables with the richness of tomato paste and a hint of balsamic vinegar. This easy-to-make soup is roasted to perfection in the oven, then blended until smooth for a comforting bowl of classic homestyle goodness.
Ingredients
Scale
Vegetables
- 4 red bell peppers
- 3 large tomatoes
- 1 small onion
- 5 garlic cloves
Additional Ingredients
- 6 ounces tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp dried basil
- 1 1/2 cups water or stock
- 3 tbsp olive oil
- salt and pepper, to taste
- olive oil, for drizzling
- black pepper, for seasoning
- hemp seeds, for garnish (optional)
- fresh basil, for garnish (optional)
Instructions
- Preheat Oven and Prepare Vegetables: Turn on the top broiler in your oven. Slice the red bell peppers, tomatoes, and onion in half, removing seeds and stems from the peppers, stems from the tomatoes, and the outer peel from the onion. Place all prepared vegetables on a baking tray.
- Season Vegetables: Drizzle the veggies with olive oil and season generously with salt and pepper. Use your fingers to rub the oil and seasoning on both sides of the vegetables to ensure even coating.
- Prepare Garlic: Chop the bottom end off 4 to 5 garlic cloves without peeling them, then wrap them in a small piece of aluminum foil. Place the foil-wrapped garlic on the baking tray among the vegetables.
- Roast Vegetables: Roast the vegetables and garlic under the broiler for 25 to 30 minutes until the surfaces, especially the tops, are charred blackened for a smoky flavor.
- Steam Bell Peppers: Using tongs, transfer the roasted bell peppers to a glass bowl and cover it with plastic wrap. Let them steam for about 20 minutes, which will loosen the skins for easy removal.
- Peel and Prep Roasted Veggies: Once cooled enough to handle, peel the skins off the tomatoes, onion, and bell peppers, removing the garlic cloves from their skins by squeezing them out.
- Blend Soup: Transfer the peeled vegetables and roasted garlic to a high-powered blender such as a Vitamix. Add the tomato paste, balsamic vinegar, dried basil, and water or stock. Blend on high until the soup is smooth and well combined.
- Heat Soup (Optional): If you prefer your soup hotter, continue blending for an additional 4 to 5 minutes. The friction from the blender blades will heat the soup further.
- Serve and Garnish: Pour the soup into bowls and top with optional garnishes like hemp seeds and fresh basil for added texture and flavor.
Notes
- This soup is healthy, packed with roasted veggies, and easy to make in just one pan and blender.
- Use water or any preferred stock to adjust soup richness.
- Roasting the vegetables under the broiler adds a smoky, charred flavor integral to the soup’s profile.
- Peeling the vegetables after roasting ensures a smooth, refined texture without bitterness from skins.
- You can make the soup vegan and vegetarian by choosing vegetable stock or just water.
- The garlic is roasted in its skin to mellow and soften the flavor while preventing burning.
- Optional garnishes like hemp seeds add a nutty crunch and fresh basil adds herbal brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 201
- Sugar: 14 g
- Sodium: 353 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
