Roasted Tomato and Red Pepper Soup
This warm and inviting soup combines the sweet tanginess of roasted tomatoes with the smoky sweetness of red peppers. Perfect for a cozy meal.
Ingredients
Main ingredients
- 2 lbs plum tomatoes fresh and ripe
- 1 large red bell pepper seeded and quartered
- ¼ cup plus 2 tablespoons extra-virgin olive oil split for roasting and sautéing
- 1 ½ teaspoons salt divided
- 1 ½ teaspoons black pepper divided
- 1 large onion peeled and diced
- 4 garlic cloves peeled and minced
- 2 tablespoons tomato paste
- ¼ to ½ teaspoon red pepper flakes
- ½ cup white wine
- 2 cups vegetable stock
- 1 bay leaf
- Fresh basil leaves for garnish
- halved cherry tomatoes topped with olive oil
Instructions
Instructions
- Preheat your oven to 400°F. This step gets the roasting started right with a good hot blast.
- Cut those plum tomatoes in half and red bell pepper into quarters, removing seeds and stems. It’s messy but worth it.
- Toss tomatoes and red peppers with 2 tablespoons of olive oil. Sprinkle ½ teaspoon salt and ½ teaspoon black pepper on top too. Make sure every piece gets coated.
- Spread them out on a baking sheet and roast for 25-30 minutes until you see that gorgeous caramelized color. The smell alone will tell you it’s time.
- While roasting, heat the remaining ¼ cup olive oil in a big pot or your pressure cooker’s sauté setting over medium heat. Toss in the diced onion and cook for about 5 minutes until translucent. Then add the minced garlic, stirring for another minute till fragrant.
- Add all roasted veggies to the pot with tomato paste, red pepper flakes, white wine, remaining salt and pepper, and the bay leaf. Let it simmer uncovered for 15 minutes so everything kinda melds together and gets cozy.
- Once done, time to blend it smooth using an immersion blender or carefully transfer to a blender. Pour back into the pot to keep warm or serve right away with fresh basil and cherry tomatoes drizzled with olive oil for that last sweet note.
Notes
When you finally taste this soup you notice the roasted tomato sweetness mingled with that smoky, tender red pepper flavor. It’s like a hug in a bowl. Every spoonful feels warm and comforting, kinda like a little celebration for your taste buds. The texture is velvety smooth with just a hint of body from the blended roasted bits. You sense how the olive oil and wine gave it a touch of richness without being heavy, letting the fresh tomato vibe shine through. A little pinch of fresh basil on top brings that bright herbal snap that lifts the whole thing up. Plus those halved cherry tomatoes with a drizzle of olive oil add a bit of fresh pop that makes you wanna immediately go back for seconds.