Name: Roasted Tomato and Red Pepper Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 10 Roma Tomatoes, havled and seeded; 2 Red Bell Peppers, quartered and seeded; 1 Onion; 8 Cloves Garlic; 2 Carrots, peeled and sliced into 2 inch pieces; 4 tbsp Olive Oil, divided; 2 tbsp Balsamic Vinegar; 6 oz Tomato Paste; ¼ cup Basil Leaves, julienned; 6 cups Vegetable Stock; 2 tsp Kosher Salt; 1 tsp Black Pepper

AuthorAmy RD, LDNCategoryDinner, Gluten-Free, LunchDifficultyIntermediate

Roasted Tomato and Red Pepper Soup

Yields8 Servings

Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

10 Roma Tomatoes, havled and seeded

2 Red Bell Peppers, quartered and seeded

1 Onion

8 Cloves Garlic

2 Carrots, peeled and sliced into 2 inch pieces

4 tbsp Olive Oil, divided

2 tbsp Balsamic Vinegar

6 oz Tomato Paste

¼ cup Basil Leaves, julienned

6 cups Vegetable Stock

2 tsp Kosher Salt

1 tsp Black Pepper

Preheat oven to 400 degrees. Prep vegetables.

On a sheet pan toss together tomatoes, red pepper, onion, garlic, 2 tablespoons olive oil, balsamic and salt and pepper. Arrange tomatoes and peppers skin side up. Roast for 45-50 minutes until lightly charred.

In a large pot, warm the remaining 2 tablespoons olive oil, stir in the tomato paste and mix well. Add the roasted vegetables including juices and stir to combine with tomato paste. Stir in the stock, cover and bring to a boil. Reduce heat to low and simmer for 20 minutes.

Transfer soup to a blender in batches so that soup fills blender only halfway. Place kitchen towel over blender lid and puree soup to desired consistency. Blend remaining soup and return to soup pot.

Heat the pureed soup to warm through. Ladle soup into bowls, top with basil and enjoy.

Ingredients