Roasted Tomato and Red Pepper Soup

8 Aug

Made this for dinner last night, continued to snack on it, then had it for lunch today and I must say it’s equally amazing cold as it is hot! Roasting brought out the sweet, savory flavors making it the perfect late summer soup.

4 servings, 45 minute total cook time


  • 2 pounds of tomatoes, cored and halved
  • 1 red bell pepper
  • 1/2 cup diced onion
  • 2-3 mined garlic cloves
  • 1 cup vegetable broth
  • 3 tbs olive oil
  • basic, salt and pepper to taste

  1. Preheat oven to 450 degrees. In a large bowl, combine 2 tbs oil with tomatoes, bell pepper, garlic and spices and mix evenly. Spread mixture on large baking pan, two if needed. Roast until they darken, about 30 minutes.
  2. In a large pot heat 1 tbs oil and add onion and cook covered until very tender, 10 minutes. Add the broth, tomatoes and bell pepper and heat on medium until boiling.
  3. Pour into a food processor and pulse until well mixed, in batches if needed. Pour back into pot and let simmer for a couple of minutes.
  4. Add salt, pepper and basil to taste. Top with avocado and air with an artichoke drizzled with balsamic glaze like I did, and enjoy! It’s even more flavorful the next day, even chilled.





2 Responses to “Roasted Tomato and Red Pepper Soup”

  1. Debs @ The Spanish Wok August 12, 2012 at 7:06 am #

    This looks fab.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.

    • the model house cat August 12, 2012 at 2:24 pm #

      Thanks! It was delish, seriously wishing I had a bowl in front of me now. I will check out that blogger event, sounds cool!

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