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Roasted Tomato Pepper Soup Recipe

Roasted Tomato Pepper Soup Recipe
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★★★★★

4.7 from 9 reviews

A vibrant and comforting Roasted Tomato Pepper Soup that combines the sweetness of roasted tomatoes and bell peppers with a hint of garlic, white wine, and Italian seasoning. Perfect for a cozy meal, this soup is both flavorful and easy to prepare.

Ingredients

Scale

Vegetables

  • 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, sliced (or 1 1/2 medium)
  • 6 unpeeled garlic cloves

Seasonings & Liquids

  • 5 teaspoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon Italian seasoning
  • 1/2 cup dry white wine (such as sauvignon blanc)
  • Pinch of crushed red pepper flakes (or more for additional spice)
  • 2 1/2 cups vegetable broth
  • Salt and pepper to taste
  • 5 fresh basil leaves, sliced (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Position one oven rack in the middle and another on the lowest level to ensure even roasting of vegetables.
  2. Prepare Vegetables: Toss the halved tomatoes with 2 teaspoons olive oil, 1/2 teaspoon Italian seasoning, and 1/2 teaspoon kosher salt. Arrange them cut side up on a baking sheet. In a separate bowl, toss the bell peppers, sliced onion, and unpeeled garlic cloves with the remaining 3 teaspoons olive oil, 1/2 teaspoon Italian seasoning, and 1/2 teaspoon kosher salt. Spread these on another baking sheet.
  3. Roast Vegetables: Place the baking sheets in the oven on the two racks. Roast until vegetables are tender and starting to caramelize, about 35 minutes. Rotate the sheets between racks halfway through cooking for even roasting.
  4. Simmer Base: Remove the garlic cloves from their skins by squeezing. In a large saucepan, combine the roasted garlic, white wine, and crushed red pepper flakes. Bring to a gentle simmer over medium-high heat and cook for 2 minutes to reduce the wine slightly.
  5. Add Roasted Veggies and Broth: Add all the roasted vegetables and any juices from the baking sheets into the saucepan with the garlic and wine. Pour in the vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer gently for 15 minutes to meld the flavors.
  6. Blend the Soup: Allow the soup to cool slightly for safety. Use an immersion blender, keeping the blade fully submerged to prevent splashing, or blend in batches using a regular blender—vent the lid occasionally to release steam. Blend until smooth and creamy.
  7. Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed (about 1/4 to 1/2 teaspoon more salt usually works well). Stir in chopped fresh basil leaves if desired. Serve warm and enjoy!

Notes

  • For a spicy kick, increase the crushed red pepper flakes to taste.
  • If you prefer a thicker soup, reduce the vegetable broth slightly or simmer longer.
  • Substitute dry white wine with additional vegetable broth for an alcohol-free version.
  • Use any color of bell peppers depending on your flavor preference and color variety.
  • Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 2 months.

Nutrition

Keywords: roasted tomato soup, roasted pepper soup, vegetarian soup, Italian soup, healthy soup, easy soup recipe

Find it online: https://delishfamilyrecipe.com/roasted-tomato-pepper-soup-recipe/