Roasted Red Pepper Tomato Soup
Calories: 6
Adjust Servings Here: 4 servings
Description
This roasted red pepper and tomato soup is made by roasting fresh peppers, tomatoes, carrot, and a whole bulb of garlic, then blending everything with hot broth until smooth. Serve it with garlic cheese toast for a simple lunch or light dinner.
Ingredients
For the soup
- 3 - 4 large Red bell peppers halved and seeds removed
- 4 - 6 mediam Tomatoes quartered
- 1 large Carrot peeled and cut into chunks
- 1 whole Garlic bulb top trimmed off
- 2 tbsp Olive oil for drizzling
- 1 tsp Kosher salt
- 1 tsp Black pepper powder
- 1 tsp Smoked paprika
- ½ tsp Ground cumin
- 350 ml (1½ cups) Hot vegetable broth or chicken broth
- 350 ml (1½ cup) Hot Water or more broth
Garlic Cheese Toasted Baguette
- 1 Baguette sliced into ½-inch thick pieces
- 2 tbsp Olive oil
- 1 large Garlic minced
- Shredded cheese of choice (Gruyère, Parmesan, or mozzarella work well)
Garnish
- Sour cream for serving (optional)
- Fresh parsley chopped, for garnish
Instructions
Roast the vegetables
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prepare the vegetables. Arrange the bell peppers, tomatoes, carrot, and garlic bulb on the baking sheet.3 - 4 large Red bell peppers, 4 - 6 mediam Tomatoes, 1 large Carrot, 1 whole Garlic bulb
- Season. Drizzle with olive oil and sprinkle with salt, black pepper, smoked paprika, and cumin. Toss the vegetables lightly to coat.2 tbsp Olive oil, 1 tsp Kosher salt, 1 tsp Black pepper powder, 1 tsp Smoked paprika, ½ tsp Ground cumin
- Roast for 30–40 minutes, turning the vegetables once halfway through, until tender with some browned edges. Check the garlic; if the cloves aren't completely soft, roast it for another 5–10 minutes.
Blend the soup
- Let the vegetables cool for a few minutes. Squeeze the roasted garlic cloves from the bulb and transfer them, along with the vegetables, to a blender.
- Add 1½ cups of hot broth and 1½ cups of hot water, then blend until completely smooth. Add more broth or water as needed to adjust the consistency.350 ml Hot vegetable broth
Heat and serve
- Pour the soup into a saucepan and heat over medium heat until hot. Taste and adjust the salt and pepper as needed.
- Serve with sour cream and chopped parsley, if using.Fresh parsley, Sour cream
Garlic cheese toast
- Arrange the baguette slices on a baking sheet. Combine the olive oil and grated garlic and brush over the bread.1 Baguette, 2 tbsp Olive oil, 1 large Garlic, Shredded cheese of choice
- Bake at 400°F (200°C) for 5–7 minutes, until lightly golden. Sprinkle with cheese and return to the oven just until the cheese has melted.
- Serve warm with the soup.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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