Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

Serves 4-6
Dietary Diabetic, Vegan, Vegetarian
Meal type Lunch, Side Dish, Soup
Misc Pre-preparable, Serve Cold, Serve Hot
Make the most of late summer produce with this roasted pepper and tomato soup. Thick, comforting and delicious!

Ingredients

soup

  • 12 roma tomatoes
  • 6 red bell peppers
  • 1 head garlic (roasted)
  • 1 onion (julienned)
  • 4-5 leaves fresh basil (finely chopped)
  • drizzle balsamic vinegar
  • drizzle extra virgin olive oil
  • 1 dash hot sauce
  • dash salt (to taste)

to serve

  • greek yogurt, goat cheese, sour cream ((optional))
  • crusty bread ((optional))

soups

  • 3-4 cups vegetable broth (depending on how thick you like the soup, I went for 3 cups)

Directions

1.
Halve the tomatoes and quart them.
2.
Cut the pepper into chunks. Make them as big as the tomato chunks so they roast at the same time.
3.
Arrange the tomatoes and peppers in two baking trays (you might need 3 trays if yours aren't too big). You can roast the garlic at the same time too.
4.
Drizzle them with balsamic vinegar, olive oil and add salt to taste.
5.
Turn your oven's broiler on and broil both the peppers and tomatoes at 230ºC until they look charred (this should take about 30-35 minutes)
6.
If you don't want peels in the soup, you should wait for the peppers and tomatoes to cool and then peel them off. I skipped this step because I'm not bothered by peels in the soup.
7.
Heat some olive oil in a saucepan and when it's warm, add the onion and fry until fragant.
8.
Add the tomato and pepper chunks, as well as the roasted garlic (you have to squeeze it), the basil and the vegetable broth.
9.
Simmer for 5-10 minutes so the flavors meld together.
10.
Add a dash of hot sauce and more salt if needed.
11.
Pure with an inmersion blender until desired consistency is reached.
12.
Serve with crusty bread or grilled cheese.

Note

You can see how to roast a garlic here.