Roasted red pepper and tomato soup is the perfect fall recipe. Serve it up with fresh basil and cracked pepper to warm up on a cold afternoon.
I’m a big fan of soup. It’s an easy way to get my whole family to eat a ton of veggies and homemade bone broth. Plus, it can be made ahead of time, and sit bubbling away on the stove while we are doing our normal day.
This recipe for red pepper and tomato soup is a favorite of mine.
Roasting unlocks a sweet, caramelized flavor in vegetables that isn’t there when they’re prepared any other way.
3 lbs heirloom tomatoes
5 bell peppers
1 bulb garlic
1/2 tablespoon organic brown sugar
2 teaspoons sea salt
1 quart chicken broth
Handful fresh basil, chopped
Heavy whipping cream, optional
Slice the Veggies
Slice up three pounds of tomatoes. It is best to use a few different varieties, and heirloom if possible.
Cut five bell peppers into strips.
Cut two medium onions into large chunks.
Slice the top off one bulb of garlic. Make it two, if you’re feeling adventurous. Roasted garlic tastes amazing in soup, and it will make your whole house smell like a fancy Italian restaurant.
Line two large baking sheets with parchment paper.
Spread the sliced tomatoes and peppers out on the baking sheets, making sure they are spread out evenly and not piled on top of each other. This will allow them to roast properly.
Drizzle the veggies with coconut oil and sprinkle with salt.
Place the onion chunks and garlic bulb in a glass baking dish. Sprinkle them with salt and drizzle with a little coconut oil.
Place all the vegetables in a 425 degree for 20-30 minutes, or until roasted.
Everything should be soft and slightly caramelized. The tomatoes should have very little moisture left.
Add the roasted vegetables, one quart of chicken stock, brown sugar and sea salt to a blender. Blend on high until everything is pureed.
Add the soup back to a stock pot and bring to a boil for 15-20 minutes.
Drizzle with a little heavy whipping cream, if desired, and sprinkle with fresh chopped basil.