Roasted Tomato & Red Pepper Soup

A smooth, warm, and healthy soup bursting with flavor!

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In a true elevation of classic tomato soup, this luscious, comforting roasted tomato and red pepper soup is so healthy and easy to make. It’s packed full of veggies and rich, healthy olive oil. I love fresh veggies, but roasting the vegetables brings out the juices and caramelizes them, deepening each flavor. I finish the veggies under the broiler to add a little char to them, adding a smoky component to the soup that takes it over the top. When you blend it all together, it’s a beautiful, warm, comforting bite you’ll have difficulty getting enough of. Don’t worry! It freezes well, so make extra!

Why you’ll always make extra

Comforting tomato

Deep, smoky red pepper

Rich olive oil

Tangy onion

Perfect heat

Pinch of acidic balsamic

An incredibly elevated, deep, warm, comforting tomato and red pepper soup that’s super simple to make!

Simply flavorful ingredients

• Tomatoes
• Onion -cut into wedges
• Garlic cloves -peeled
• Large red bell peppers
• Olive oil –the one in our shop is delicious and straight from Crete!
• Salt
• Freshly cracked black pepper
• Crushed red pepper flakes
• Dark balsamic dressing -try the one in our shop, or use balsamic vinegar
• Granulated sugar -to balance the acidity

Garnish options:

• Greek yogurt
• Sour cream
• Basil -finely chopped or substitute rosemary
• Toasted croissant

Roasted Red Pepper Shortcut!

When I post a recipe that calls for roasted red peppers, I always get a few messages about how roasting the peppers seems intimidating. If you’ve never done it before, it may seem complex, but trust me when I say it’s not as difficult as it seems. However, whether you don’t want to tackle this step or just want to take a shortcut, you can use a jar of roasted red peppers straight from your pantry. Be sure to use two large peppers from the jar as a substitute to roasting your own red peppers.

How to make Toasted Tomato and Red Pepper Soup

1. Preheat the oven to 425 °F, 220 °C.
2. Quarter the tomatoes and place them on a baking tray along with the onion and garlic.
3. Drizzle with olive oil and season with salt and pepper.
4. Toss to coat the veggies and roast until tender -about 45 minutes.
5. Turn the broiler element on for the final few minutes of roasting to get some browning and char on the veggies.
6. Keep a close eye on them so they don’t burn.
7. Remove from the oven.

Roast the Peppers

1. Place the red bell peppers on a small baking tray lined with foil.
2. Broil them in the oven, turning the peppers every few minutes (after each side looks charred) until they are tender -about 15 minutes.
3. Wrap the peppers in the foil to steam for 10-15 minutes.
4. Peel the skin off the peppers and discard the seeds.
5. Blend the peppers with the tomato mixture and some water in a few batches until smooth.
6. Transfer the mixture to a pot and adjust the thickness with some water.
7. Simmer over low heat until warmed through and add the sugar and a pinch of crushed red pepper flakes.
8. Taste and adjust the seasoning if needed.
9. Add the balsamic dressing and mix together.

**Chef’s tip!** The peppers can alternatively be roasted on a barbeque grill over medium flame for 15-20 minutes, turning every few minutes until the peppers are charred.

Make ahead and Freezer Instructions

I enjoy this soup all the way to Spring, so I like to make a double batch and freeze one for later. You could even divide a batch into single servings for easy lunches on hand. Just let the soup cool to room temperature and transfer it to freezer-safe containers. It will keep fresh in the freezer for up to 3 months. When you’re ready for more soup, thaw it in the fridge overnight and warm through before serving.

Serving

I like to serve my soup in a bowl with a dollop of yogurt or sour cream and an additional drizzle of balsamic dressing. A sprinkle of thyme or your favorite herbs would be good, too. If you want to add the perfect bread for dipping, a toasted croissant is hands down the best. For those who might like their soup a little chunky or enjoy a salty bite on the side, put out a bowl of feta and olives. They pair well with this soup as well as my Greek-Style Stuffed Pepper Soup, Mediterranean Red Lentil Soup, and Instant Pot Butternut Squash Soup. Kali Orexi!

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Roasted Tomato & Red Pepper Soup

Yield: serves 6

This comforting Roasted tomato & red pepper soup is so healthy and easy to make. It freezes well so make extra!

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Ingredients

• 2 lbs (1kg) tomatoes
• 1 onion, cut into wedges
• 6-7 garlic cloves, peeled
• 2 large red bell peppers
• olive oil
• salt, to taste
• freshly cracked black pepper, to taste
• crushed red pepper flakes
• 2-3 tablespoons dark balsamic dressing
• 1 tablespoon granulated sugar, or less

Garnish options:

• greek yogurt
• sour cream
• finely chopped basil or rosemary
• toasted croissant

Instructions

1. Preheat the oven to 425 °F, 220 °C.
2. Quarter the tomatoes and place them on a baking tray along with the onion and garlic. Drizzle with olive oil and season with salt and pepper. Toss and roast until tender. About 45 minutes. Turn the broiler element on for the final few minutes of roasting to get some color on the veggies. Keep a close eye on them so that they don't burn. Remove from the oven.
3. Roast the Peppers: Place the red bell peppers on a small baking tray lined with foil. Broil them in the oven turning the peppers every few minutes (after each side looks charred) and until they are tender. About 15 minutes.
4. Wrap the peppers in the foil so that they can steam for 10-15 minutes. Peel the skin off the peppers and discard the seeds.
5. Blend the peppers with the tomato mixture and some water in a few batches until smooth. Transfer the puree to a bowl or large pitcher.
6. Transfer the mixture to a pot and adjust the thickness with some water. Simmer over low heat until warmed through and add the sugar and a pinch of crushed red pepper flakes. Taste and adjust the seasoning if needed.
7. Add the balsamic dressing and mix together.
8. Serve the soup topped with yogurt or sour cream and your favorite herbs. A toasted croissant along with feta and olives pairs well with this soup.
9. Kali Orexi!

Notes

If you have a jar or roasted red peppers in your pantry you can use 2 large peppers instead of roasting your own.

The peppers can alternatively be roasted in a barbeque grill or over an open flame over your gas stove. (I would never roast over the stove because of the mess! But it's an option)

Freezer Instructions: Once the soup cools to room temperature, transfer it to freezer-safe containers and it will keep fresh in the freezer up to 3 months. Thaw in the fridge and warm through before serving.

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