Roasted Tomato and Red Pepper Soup is destined to be a cold weather favorite at our house this winter. I love, love, love tomato soup on cold wet days – this version is so easy to make and so much tastier than canned soup. I cut the veggies and roasted them while enjoying an afternoon cup of coffee with Hubby.
While I combined the ingredients and pureed in the blenderĀ – to a choppy consistency – Hubby made cheesy panini sandwiches. You can’t eat tomato soup without grilled cheese for dipping…duh!
Roasted Tomato and Red Pepper Soup
Roasted Tomato and Red Pepper Soup
Author: Valerie@Snap-Peas
Ingredients
- 5 tomatoes, cored (if necessary) and quartered
- 1 large red bell pepper, seeded and quartered
- 3 medium yellow onions, peeled, quartered
- extra-virgin olive oil
- 5 plump cloves of garlic, unpeeled
- fine-grain sea salt
- ½-1teaspoon dried basil (to taste)
- 1 cups light vegetable stock
- 1 can non-fat evaporated milk
- pesto for garnish
Instructions
- Preheat the oven to 375F degrees and position 2 racks in the middle of the oven.
- Prepare two baking sheets with a drizzle of olive oil to prevent sticking.
- Arrange the tomatoes, skin side down, on one baking sheet.
- Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic.
- Sprinkle with salt and bake about 45 minutes.
- Turn the onions as needed.
- The vegetables are ready when they're soft but no too darkened.
- Peel the garlic. and place all of the roasted vegetables into a blender or food processor and work in batches, I held back some tomatoes for garnish.
- Blend in the stock and milk a little at a time until desired consistency.
- Add basil, salt and pepper to taste.
- I like a little chunk and texture to this soup, but smooth or chunky is your call.
- We made the soup to this point and warmed it when ready to serve.
- Garnish with reserved tomatoes and pesto.