Since it was -3 outside today, we were craving some warm soup when we got home. This roasted red pepper and tomato soup recipe is one of my favorites! It’s full of natural flavors and pretty simple to make.
Of course we love having soup in winter, but I think this is an all year round recipe.
I love making this recipe after gathering all the ingredients at the farmer’s market in the summer time just as much as I enjoy making it in winter to warm us up.
- 10 roma tomatoes
- 1 large yellow onion
- 1 garlic
- 2 red peppers
- Olive oil for drizzling
- salt and pepper to taste
- 1 cup water
- 1 1/2 cup vegetable broth
- 4 basil leaves
- 1 tsp dry oregano
- 2 bay leaves
- Preheat oven to 400 degrees.
- Prepare garlic for roasting by peeling a few of the outer layers and cutting a quarter inch off the top. Drizzle olive oil and cover with aluminum foil.
- Peel onion and cut in half, lengthwise. Cut tomatoes in half lengthwise.
- Place garlic, onions and tomatoes face up on baking sheet covered with aluminum foil or parchment paper. Drizzle with olive oil and season with salt and pepper.
- Place in oven for 45 minutes. Or until vegetables begin to shrivel and darken. Remove from oven and let cool.
- In a large pot over medium heat, add vegetable broth, water, basil leaves, dry oregano, tomatoes, onion, 9 garlic cloves, and peeled roasted peppers. Puree with an immersion blender or in a blender in batches. Let simmer for 5 minutes with bay leaf to allow the flavors to come together.
- Serve hot. Sprinkle with parmesan cheese or top it off with croutons. Enjoy!
Drizzle olive oil evenly on both sides. Sprinkle salt and pepper on both sides.
Place in oven for 15 minutes or until bread darkens.
Add to soup and enjoy!