Easy Roasted Red Pepper And Tomato Soup
This Roasted Red Pepper and Tomato Soup is ultra-cozy, comforting, and warming! Featuring sweet roasted tomatoes, smoky red peppers, and savory seasonings, it’s the perfect grilled cheese pairing.
Servings: 6 servings
Calories: 207kcal
Ingredients
- 3 pounds tomatoes use what you have or 2 28 ounce cans of San Marzano tomatoes
- 2 red peppers deseeded and cut into strips
- ⅓ cup olive oil
- 1 small onion quartered
- 1 head garlic cut in half
- 2 teaspoons kosher salt or more to taste
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes optional
- 1 cup vegetable broth or chicken stock
- ¼ cup heavy cream for serving
- ½ cup fresh basil torn for serving
Instructions
Roast the veggies
- Heat the oven to 475°F.
- Cut the tomatoes in half and add to a 9x13 casserole dish along with the peppers, onion and garlic. Drizzle evenly with the olive oil and season with salt, oregano, red pepper flakes and smoked paprika. Bake for 35-40 minutes, tossing half way.
Make the soup
- Transfer the roasted veggies with their juices to a pot, then add the broth. Blend until smooth with an immersion blender or add to a blender and blend until smooth.
Serve and enjoy
- Taste the soup and adjust the seasoning to your liking.
- Ladle soup into a bowl, garnished with a drizzle of heavy cream and basil. Serve with grilled cheese or toast, and enjoy!
Nutrition
Calories: 207kcal | Carbohydrates: 15g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 952mg | Potassium: 688mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3686IU | Vitamin C: 85mg | Calcium: 54mg | Iron: 1mg