Roasted Tomato & Red Pepper Soup
A creamy tomato soup with a deep flavour
Medium
Instructions
-
1
Add peppers, tomatoes, garlic to roasting dish and drizzle with olive oil
-
2
Season with salt & pepper
-
3
Bake for 1h at 370F
-
4
Let cool, then blend until smooth
-
5
Place blended mixture in pot, then add liquid stock and half of basil
-
6
Heat on medium for 15 minutes
-
7
Serve in soup bowl, garnish with basil and serve with a freshly toasted baguette (optional)
Original Source
Original file: posts/2019-08-03-roasted-red-pepper-tomato-soup.md
---
templateKey: project
title: Roasted Tomato & Red Pepper Soup
date: 2019-08-04T01:59:00.000Z
slug: /2020-01-30-roasted-tomato-and-red-pepper-soup
order: 1
description: A creamy tomato soup with a deep flavour
image: ../static/img/2dd49697-8931-487c-a882-447b0740e6ea.jpeg
tags:
- Soup
---
# Ingredients
- 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
# Steps
- 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 a freshly toasted baguette (optional)
# Notes
-
- 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
Notes
- 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
Help Improve This Recipe
This recipe is missing timing and serving information. If you've made this dish, please consider contributing the following details:
- Prep Time: How long does it take to prepare the ingredients?
- Cook Time: How long does it take to cook?
- Total Time: What's the total time from start to finish?
- Servings: How many people does this recipe serve?
💡 Your contributions help others plan their cooking better!