Roasted Tomato & Red Pepper Soup

January 30, 2020

Medium

Categories: Other

Instructions

1. 1

   Add peppers, tomatoes, garlic to roasting dish and drizzle with olive oil

2. 2

   Season with salt & pepper

3. 3

   Bake for 1h at 370F

4. 4

   Let cool, then blend until smooth

5. 5

   Place blended mixture in pot, then add liquid stock and half of basil

6. 6

   Heat on medium for 15 minutes

7. 7

   Serve in soup bowl, garnish with basil and serve with freshly toasted baguette

---

Original Source

Original file: output/post/2020-01-30-roasted-tomato-red-pepper-soup.md

---
title: "Roasted Tomato & Red Pepper Soup"
date: "2020-01-30"
categories: 
  - "recipe"
tags: 
  - "soup"
coverImage: "2dd49697-8931-487c-a882-447b0740e6ea-scaled.jpeg"
---

## 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 freshly toasted baguette

## 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

Step-by-Step Photos

Step 1

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