An easy and delicious roasted vegetable soup with tomatoes, red bell peppers and aromatics. Vegan, gluten-free and dairy-free!
6 ripe beefsteak tomatoes, cut in half and core removed
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
Chopped fresh basil
Extra-virgin olive oil
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. 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.
Can be made up to three days ahead. This soup also freezes well.
Adapted from Everyday Food Magazine.
Keywords: soup, red pepper, tomato, summer, roasted, vegetable, vegan, vegetarian, dairy-free, creamy