Roasted Tomato and Red Pepper Soup
80% authentic · Mediterranean-inspired
A flavorful twist on tomato soup, featuring the sweetness of roasted tomatoes and red peppers, enhanced with garlic and herbs. Offers a deeper, more complex flavor profile.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Ripe tomatoes2 lbs
- Red bell peppers2 large
- Yellow onion1 medium
- Garlic4 cloves
- Vegetable broth4 cups
- Olive oil3 tbsp
- Fresh thyme2 sprigs
- Balsamic vinegar1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C). Halve and seed the red bell peppers. Cut the onion into wedges. Toss tomatoes, bell peppers, onion, and whole garlic cloves with 2 tbsp olive oil, salt, and pepper on a baking sheet.
- 2
Roast for 30-40 minutes, until vegetables are tender and slightly charred.
- 3
Once cooled slightly, squeeze the roasted garlic cloves out of their skins. Transfer the roasted vegetables and garlic to a blender.
- 4
Add vegetable broth, remaining 1 tbsp olive oil, fresh thyme leaves, and balsamic vinegar to the blender. Blend until smooth.
- 5
Pour the soup into a pot. Heat gently over medium-low heat for 10 minutes to meld flavors. Season with additional salt and pepper if needed.
- 6
Serve hot, garnished with a sprig of thyme or a drizzle of olive oil.
