Roasted Red Pepper and Tomato Soup

Roasted red pepper and tomato soup is the perfect fall recipe. Serve it up with fresh basil and cracked pepper to warm up on a cold afternoon.

Course Soup

Cuisine American

Keyword roasted red peppers, tomato soup

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 230kcal

Author Lisa

Slice up three pounds of tomatoes.
Cut five bell peppers into strips.
Cut two medium onions into large chunks.
Slice the top off one bulb of garlic.
Line two large baking sheets with parchment paper.
Spread the sliced tomatoes and peppers out on the baking sheet.
Drizzle the veggies with coconut oil and sprinkle with salt.
Place the onion chunks and garlic bulb in a glass baking dish.
Sprinkle them with salt and drizzle with a little coconut oil.
Place all the vegetables in a 425 degree for 20-30 minutes, or until roasted.
Add the roasted vegetables, one quart of chicken stock, brown sugar and sea salt to a blender. Blend on high until everything is pureed.
Add the soup back to a stock pot and bring to a boil for 15-20 minutes.
Drizzle with a little heavy whipping cream, if desired, and sprinkle with fresh chopped basil.

Make this soup at the beginning of fall when your garden (or local) tomatoes and peppers abundant.
Add a touch of cream to the bowl before serving to add a delicious creaminess. You can also leave it out if you can’t tolerate dairy well.
To make this smooth you can use either use a blender or an immersion blender.
To get the best flavor when roasting vegetables, don’t over crowd them on the pan.
For the recipe I use large bell peppers, but if you only have small ones use a few for one pepper.
You can use any type of tomato you have, cherry, heirloom, whatever you have on hand.