Roasted Tomato Pepper Soup
The robust flavors of fire-roasted tomatoes and peppers meld beautifully in this wholesome soup, offering a silky, satisfying bite without a trace of dairy.
Servings: 4 Servings
Calories: 152kcal
Ingredients
- 2 pounds ripe tomatoes cored and cut in half
- 2 orange bell peppers cut into 2-inch pieces (or red or yellow bell peppers)
- 1 large yellow onion (or 1 ½ medium) sliced
- 6 unpeeled garlic cloves
- 5 teaspoons olive oil divided
- 1 teaspoon kosher salt divided
- 1 teaspoon Italian seasoning
- ½ cup dry white wine such as sauvignon blanc
- Pinch of crushed red pepper flakes or more for additional spice
- 2 ½ cups vegetable broth
- Salt and pepper to taste
- 5 fresh basil leaves sliced, optional
Instructions
- Preheat the oven to 400 degrees F. Set one rack on the middle level and another on the lowest level.
- Place the cut tomatoes in one bowl and toss with 2 teaspoons olive oil, ½ teaspoon Italian seasoning and ½ teaspoon kosher salt. Arrange the tomatoes, cut side up, on a baking sheet. Place the peppers, onions and garlic cloves (unpeeled) in another bowl and toss with the remaining 3 teaspoons olive oil, ½ teaspoon Italian seasoning and ½ teaspoon kosher salt. Arrange the these vegetables on another baking sheet.
- Roast the vegetables until tender, about 35 minutes, rotating the baking sheets between the two racks halfway through.
- Squeeze the roasted garlic out of the skins into a large saucepan, and add the white wine and crushed red pepper flakes. Bring to a simmer over medium-high heat. Simmer for 2 minutes, then add the roasted vegetables, any reserved juices and the broth. Once the mixture comes to a boil, reduce the heat and simmer for 15 minutes.
- Allow the mixture to cool slightly. Either use an immersion blender or a regular blender (in batches) to purée the soup. ❗If using an immersion blender, be sure that the head of the blender is completely submerged so that hot soup doesn't spray onto you. If using a regular blender stop the motor occasionally and lift the lid to release excess team.
- Taste the soup and adjust the seasonings, stirring in additional salt and pepper as needed. I added ¼ to ½ teaspoon more salt to our batch. Serve it up, stirring in some chopped fresh basil, if desired.
Video
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.5cups | Calories: 152kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 1188mg | Fiber: 5g | Sugar: 11g
