Roasted Red Pepper Soup

Roasted Red Pepper and Tomato Soup

Author: Stephanie Kay

This roasted red pepper tomato soup is healthy and incredibly easy to make! Plus, it stores well in the freezer so you can make it ahead of time and you’ll have soup ready for days to come.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Roasted and Blended
  • Cuisine: American
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  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. Place the tomatoes (halved and seeded) and red peppers (cored and quartered) on the baking sheet. Drizzle the tomatoes and bell peppers with 1 1/2 tablespoons of olive oil and gently toss until all the vegetables are coated.
  3. Slice the entire bulb of garlic in half widthwise, skin intact, add it to the baking sheet (cut side up), and drizzle with 1/2 tablespoon of olive oil. Transfer the baking sheet to the oven to roast for 40 minutes.
  4. With 10 minutes remaining, in a large pot on medium-high heat, warm the remaining tablespoon of olive oil, add the onion, and cook for 5-6 minutes until tender and translucent. Add the thyme and chili flakes (optional) and cook for an additional minute until fragrant.
  5. Once the vegetables are roasted, remove the baking sheet from the oven, remove the garlic from the baking sheet, set aside and allow to cool slightly.
  6. Transfer the tomatoes and bell peppers directly to the pot with the onion, stir to combine with the onion mixture, add salt, and cover with broth.
  7. Once the garlic is cool enough to handle, squeeze cloves of roasted garlic out of the skin directly into the pot and stir to combine. Reduce heat to a simmer and allow to cook for 10 minutes.
  8. Once cooked, using an immersion blender or in batches using a bar blender, purée the soup until smooth. If you find the soup too thick just add a splash of broth or water until you’ve reached the desired texture. Taste and season with additional salt as needed, it may need a decent amount of additional salt depending on how salty your broth is.
  9. Once blended, the soup can be served immediately or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.