The farmstand near my house is brimming with ripe beefsteak tomatoes. Roasted with red bell peppers and aromatics, they make a fantastic end-of-summer soup. Pair a bowl of this vibrant elixir with a grilled cheese sandwich and you've got yourself an easy weeknight meal.
Not only is this nourishing soup easy and delicious, it's also gluten-free, dairy-free and vegan if you want it to be. You can feed it to practically anyone! Ready to get started?
Why This Recipe Works
- It begins with a simple, short list of ingredients.
- Everything is roasted in the oven. That means hands-off, easy prep for you while the vegetables cook themselves.
- The roasting process intensifies the flavors of the vegetables which makes for a really delicious soup that tastes deeply of tomato and red pepper.
- It's creamy without the cream! The blended vegetable create a thick soup that doesn't need any additional dairy to give it a satisfying, velvety texture.
The Ingredients
- Really ripe summer tomatoes are the backbone of this soup. Seek out the best. Your backyard garden, the local farmstand or farmer's market are great resources.
- Red onion, red bell peppers and garlic are the flavorful aromatics in this recipe.
- Chicken or vegetable broth thins everything out and creates the perfect soup consistency.
- Just a teaspoon or two of white balsamic vinegar adds acidity which brings a welcome zing to the final dish.
How To Make This Recipe
- Preheat the oven to 425 degrees and begin by prepping the vegetables. Cut the tomatoes in half, thinly slice the onion, smash the garlic cloves and remove the paper skins and chop the red peppers into ¾ inch pieces.
- Add the chopped vegetables to a large roasting pan or glass baking dish. Toss with olive oil and season with salt and pepper. Roast in the oven for an hour.
- Let the vegetables cool slightly. Using tongs, slip the skins off of the tomatoes. Transfer them to large bowl, removing any hard cores in the process.
- Add the remaining vegetables and juices to the bowl. Transfer half of the vegetables and any accumulated juices to a blender. Blend until smooth. Transfer to a large saucepan. Repeat with remaining vegetables.
- Add enough broth to give the soup a nice, creamy consistency. Bring to a boil over medium heat and continue to simmer for 10 minutes. Add 1 teaspoon of vinegar and season with salt and pepper to taste. If you think the soup needs a little more zing, add the second teaspoon of vinegar. Serve topped with chopped basil and a drizzle of olive oil.
Expert Tips
- Use the very best tomatoes you can find. It will make a huge difference in the quality of your soup.
- Salt and pepper to taste before serving. Give your soup a taste, season and taste again. Repeat the process until it's perfect.
- Don't forget that teaspoon or vinegar! It's not a lot, but it goes a long way to balance the acidity of the soup.
FAQs
Yes! You can make this soup up to three days in advance. Cover tightly and store it in the refrigerator and reheat as needed.
This soup freezes very well. Store it in a freezer bag or other tightly sealed container for up to three months in the freezer.
Yes, as long as you use vegetable broth rather than chicken broth.
Related Recipes
Looking for more delicious soups to enjoy? I've got several recipes here on the blog:
Give this easy soup a try sometime during tomato season. It's especially nice for those late summer days when the evenings are beginning to cool down.
Roasted Tomato and Red Pepper Soup
Ingredients
- 6 ripe beefsteak tomatoes (about 3 ½- 4 pounds) cut in half
- 2 red bell peppers cut into ¾ inch pieces
- 1 small red onion sliced thin
- 4 cloves of garlic smashed
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1-2 cups chicken or vegetable broth
- 1-2 teaspoons white balsamic vinegar
To Serve:
- Chopped fresh basil
- Extra-virgin olive oil
Instructions
- Preheat oven to 425 degrees. Place tomato halves cut size down in a roasting pan. Add peppers, onions and garlic. Toss vegetables with olive oil and season with salt and pepper Transfer pan to oven and roast for an hour.
- Remove pan from the oven and allow the vegetables to cool slightly. Using tongs, slip the skins off of the tomatoes. Transfer half the vegetables and any accumulated juices to a blender, discarding any hard cores from the tomatoes as you go. Blend until smooth. Transfer to a large saucepan. Repeat with remaining vegetables.
- Add enough broth to give the soup a nice, creamy consistency. Bring to a boil over medium heat and continue to simmer for 10 minutes. Add 1 teaspoon of vinegar and season with salt and pepper to taste. If you think the soup needs a little more zing, add the second teaspoon of vinegar. Serve topped with basil and a drizzle of olive oil.
Notes
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your vibrant bowl of Roasted Tomato and Red Pepper Soup and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
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