How To Prepare Tomato and Roasted Red Pepper Soup

This is a rich, creamy simple weekday meal cooked with roasted fresh tomatoes, sweet red bell peppers, onions, carrots, and garlic.

One of those meals that pairs perfectly with grilled cheese sandwiches is tomato soup.

Tips for preparing tomato and roasted red pepper soup

If you don't have access to fresh tomatoes, use canned stewed tomatoes for the roasted fresh tomatoes.

You can opt to use cherry tomatoes or roma tomatoes to make this tomato and roasted red pepper soup.

You can use red pepper flakes, fresh basil, heavy cream, coconut milk, parmesan cheese, croutons, and crackers to garnish your tomato soup.

How to make creamy tomato soup

To make creamy tomato and roasted red pepper soup, add 1-2 teaspoons of tomato paste and a ladleful of the hot soup to a bowl after the soup has been blended and returned to the soup pot.

Whisk using a hand whisk to thoroughly incorporate the tomato paste into the heated soup. Then, fill the bowl with the desired amount of heavy cream and stir everything together carefully. Stir the creamy tomato pasted mixture into the soup pot then cook over low heat until ready to serve.

Ingredients

8 medium sized tomatoes

3 red bell peppers

2 tablespoon olive oil

1 white onion, diced

3 carrots, chopped

6 cloves garlic, minced

8 tablespoons tomato paste

1 teaspoon dried dill

2 teaspoon dried basil

5 cups vegetable broth or chicken broth

Salt and black pepper to taste

Coconut milk or heavy cream, for serving

Procedure

Broil the oven and line a large baking sheet with foil the spray non-stick cooking spray on it to coat.

Place the bell peppers to the prepared baking sheet and roast for 10-15 minutes.

Rotate the bell peppers every 5 minutes to ensure even cooking.

Once the peppers are charred and tender on each side, remove the peppers from the oven and carefully wrap them in the foil as they will be hot. Allow them to steam for 5 minutes.

Meanwhile, prepare the tomatoes by setting the oven temperature to 400 degrees F and line a large baking sheet with parchment paper.

Cut the tomatoes in half lengthwise and lay them in a single layer cut-side-up.

Add salt and pepper then drizzle with a tablespoon of olive oil and roast the tomatoes for 30-40 minutes, or until soft and cooked.

As the tomatoes are roasting, heat the remaining olive oil in a large pot over medium-high heat.

Add the onions and cook for approximately 5 minutes, or until softened then add the carrots and garlic to the pot.

Reduce heat to medium and continue to cook for an additional 5-7 minutes, stirring frequently.

Add the tomato paste, dried dill, and dried basil to the vegetables and mix well to combine.

Pour the vegetable broth to the pot and mix well to combine with the mixture.

Turn the heat down and bring to a low boil. Cover and cook the carrots for around 10 minutes, or until they are soft.

Unwrap the bell peppers and trim off their charred outer skin then chop them roughly and add to the pot.

When the tomatoes have finished roasting, remove from the oven and add to the pot.

Remove the soup from the cooking top and use an immersion blender or high-speed blender to puree the soup until smooth.

Season to taste and bring back to a simmer. Add more broth or water if the soup is too thick until you reach a desired consistency.

Serve drizzled with heavy cream or coconut milk, if desired.