Roasted Tomato & Red Pepper Soup

Roasted Tomato & Red Pepper Soup


  • 3 roasted red peppers
  • 5 medium fresh tomatoes
  • 2-6 cloves garlic (to liking)
  • 2 tbsp olive oil
  • Salt & Pepper
  • 1 bunch basil
  • 2 cups liquid stock (chicken or veg)
  • Optionally serve with fresh baguette & butter


  • Add peppers, tomatoes, garlic to roasting dish and drizzle with olive oil
  • Season with salt & pepper
  • Bake for 1h at 370F
  • Let cool, then blend until smooth
  • Place blended mixture in pot, then add liquid stock and half of basil
  • Heat on medium for 15 minutes
  • Serve in soup bowl, garnish with basil and serve with freshly toasted baguette


  • This recipe is great for making ahead of time and keeps for up to 5-7 days in the fridge. Be sure to store separately from garnish
  • Alternative cooking method: Blend roasted peppers, garlic, 1-2 cans of fire roasted tomatoes (this allows you to skip the roasting step), salt, pepper, basil. Add to soup pot with liquid stock and olive oil
  • This recipe is dairy free but can also be made with heavy cream (1/2 cup) if desired
  • Other garnish options: basil, parsley, oregano, thyme, sun dried tomatoes, slices of roasted pepper, feta, parmesan cheese, pesto, swirl of garlic olive oil
  • Other serving options: toasted baguette, garlic bread, naan, grilled cheese sandwich

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