A Fresh Roasted Tomato And Red Pepper Soup Recipe

Name: A Fresh Roasted Tomato And Red Pepper Soup
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 2 lbs fresh tomatoes; 2 large red bell peppers; 0 yellow bell peppers; 0 orange bell peppers; 1 medium yellow onion; 0 red onion; 2 cloves garlic; 3 tablespoons olive oil; 1/2 teaspoon raw sugar; 0 red onions; 0 garlic cloves; 4 cups low sodium chicken broth; 0 butter; 0 flour; fresh basil, to taste for garnish (optional); a swirl of heavy cream (optional); 0 pecorino cheese; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper, plus more to taste; 1 teaspoon dried oregano

Indulge in the vibrant flavors of summer with this exquisite Roasted Tomato and Red Pepper Soup! Made with a medley of freshly roasted tomatoes and sweet bell peppers, this recipe captures the essence of garden-fresh goodness. Perfect for a cozy night in, this soup is incredibly flavorful and satisfying. Pair it with a grilled cheese sandwich for the ultimate comfort food experience!

Prep Time 20 mins

Cook Time 75 mins

Calories 591.5 kcal

Protein 35g

Rating 4.0 (2 Reviews)

A Fresh Roasted Tomato And Red Pepper Soup

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A Fresh Roasted Tomato And Red Pepper Soup

2 lbs fresh tomatoes
2 large red bell peppers
0 yellow bell peppers
0 orange bell peppers
1 medium yellow onion
0 red onion
2 cloves garlic
3 tablespoons olive oil
1/2 teaspoon raw sugar
0 red onions
0 garlic cloves
4 cups low sodium chicken broth
0 butter
0 flour
fresh basil, to taste for garnish (optional)
a swirl of heavy cream (optional)
0 pecorino cheese
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 teaspoon dried oregano

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How to Make A Fresh Roasted Tomato And Red Pepper Soup

Preheat oven to 400°F (200°C).
Halve 2 lbs of assorted tomatoes and 2 large red bell peppers. Remove seeds from peppers.
Toss tomatoes and peppers with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper on a large baking sheet.
Roast for 30-40 minutes, or until tomatoes are softened and slightly charred.
While vegetables roast, finely chop 1 medium onion and 2 cloves garlic.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
Sauté onion and garlic until softened, about 5 minutes.
Add roasted tomatoes and peppers to the pot. Use a potato masher to partially crush some of the tomatoes and peppers for a thicker soup, leaving some chunks for texture.
Stir in 4 cups vegetable broth (or chicken broth for a richer flavor), 1 teaspoon dried oregano, and ½ teaspoon sugar.
Bring to a simmer and cook for 15 minutes, allowing flavors to meld.
Carefully transfer soup to a blender (or use an immersion blender) and blend until smooth.
Season with salt and pepper to taste. Garnish with fresh basil or a swirl of cream before serving (optional).

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

127g

Fat

91g

Carbs

23g

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Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes European Italian Mediterranean The Americas American Healthy Vegetarian Vegan

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Lunch Soups Stews Vegetables American Fall Winter Dietary Low Sodium Low Cholesterol Seasonal Low Calorie Comfort Food Californian Low Carb Healthy 2 Low In Something Onions Peppers Tomatoes Taste Mood Presentation Served Hot 4 Hours Or Less