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Roasted Red Pepper and Tomato Soup

4.5 from 21 reviews

Roasted red pepper and tomato soup to celebrate the end of summer heat. Make a giant batch to freeze for cooler weather!

roasted red pepper and tomato soup
Scale

Ingredients

Instructions

  1. Preheat your oven to 375 degrees with two racks placed in the middle of the oven.
  2. Grease two (preferably rimmed) baking sheets. Place tomatoes, skin side down, on one of them.
  3. Toss the onions and red peppers lightly with olive oil. Place on the other baking sheet, with the red peppers skin side down. Place the unpeeled garlic on the sheet, too.
  4. Bake for 45 minutes.
  5. Heat your vegetable broth on medium-high heat. Peel your garlic and toss it in. Add roasted vegetables and simmer for ten minutes.
  6. Purée the soup using an immersion blender or transfer the soup to a blender, several cups at a time.

Notes

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.