Welcome to NutriQuorum! Today, I am delighted to share a delightful and comforting recipe embodying warmth and flavor: Creamy Roasted Bell Pepper and Tomato Soup. This recipe takes simple, wholesome ingredients and transforms them into a velvety bowl of goodness. Join me on this culinary journey as we explore the magic of roasting and blending, creating a soup that will not only tantalize your taste buds but also fill your kitchen with the irresistible aroma of homemade comfort.
Ingredients for Roasted Bell Pepper and Tomato Soup
2,2 lb red bell pepper (1 kg)
17,6 oz tomatoes (500 g)
2 medium onions
3-4 cloves of garlic
1 cup hot vegetable broth
½ tsp dried oregano
¼ tsp dried thyme
2 Tbsp balsamic vinegar
4 Tbsp olive oil
Salt & pepper to taste
How to Choose Tomatoes
For this recipe, it’s best to use ripe and flavorful tomatoes. Here are a few tomato varieties that work exceptionally well due to their rich taste and juiciness:
Roma Tomatoes: Also known as plum tomatoes, Romas are dense with fewer seeds, making them ideal for soups. They have a sweet and slightly tangy flavor.
San Marzano Tomatoes: These Italian tomatoes are known for their sweet, intense flavor. They have fewer seeds and more meat, making them perfect for creating a thick and flavorful soup.
Heirloom Tomatoes: Heirloom varieties come in a range of colors and flavors. They are known for their exceptional taste and can add a unique and complex flavor profile to your soup. Choose a variety that is sweet and juicy for the best results.
Preparation of Roasted Bell Pepper and Tomato Soup
- Preheat your oven to 400°F (200°C).
- Wash the red bell peppers and tomatoes thoroughly. Cut the bell peppers into halves, removing seeds and membranes.
- Place the bell pepper halves and whole tomatoes on a baking sheet, skin side up.
- Drizzle 2 tablespoons of olive oil over the vegetables, ensuring they are well-coated.
- Roast in the preheated oven for 25-30 minutes or until the skins of the peppers are charred and the tomatoes are soft and collapsing.
- Remove the baking sheet from the oven and let the roasted vegetables cool for a few minutes.
- Peel the charred skin off the roasted bell peppers. It should come off easily due to the roasting process.
- In a blender, combine the roasted bell peppers, tomatoes, peeled garlic cloves, and peeled onions. Blend until smooth, adding hot vegetable broth gradually to achieve the desired consistency.
- Add dried oregano, dried thyme, balsamic vinegar, salt, and pepper to the pot. Stir well to incorporate the seasonings.
- Taste and adjust the seasoning if necessary. If the soup is too thick, add more vegetable broth to reach your desired consistency.
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Serving & Storing Roasted Bell Pepper and Tomato Soup
- If you have leftovers, allow the soup to cool completely at room temperature. Transfer the cooled soup to an airtight container. Refrigerate it for up to 3-4 days to maintain its freshness.
- To reheat, gently warm it over medium-low heat on the stovetop. Stir frequently to prevent sticking and ensure even heating.
- If the soup thickens upon refrigeration, you can add a splash of vegetable broth to reach the desired consistency.
- Garnish with a drizzle of olive oil and a sprinkle of fresh herbs before serving to refresh the appearance and taste.
- Serve with this delicious Goat Cheese Pesto ⇓⇓⇓
Gourmet Goat Cheese Pesto Recipe
More Soups from NutriQuorum:
Hearty Italian Minestrone Soup Recipe
Pumpkin Soup with a Secret Ingredient
Lima Bean Soup with Brown Rice
Broccoli and Green Pea Soup: A Family-Friendly Dish
Creamy Roasted Bell Pepper and Tomato Soup Recipe
Equipment
- 1 blender
- 1 baking tray
Ingredients
- 2,2 lb red bell peppers 1 kg
- 17,6 oz tomatoes 500 g
- 2 medium onions
- 3-4 cloves of garlic
- 1 cup hot vegetable broth recipe here
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 2 Tbsp balsamic vinegar
- 4 Tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the red bell peppers and tomatoes thoroughly. Cut the bell peppers into halves, removing seeds and membranes. Cut the onions into quarters and peel the garlic.
- Place the bell pepper halves and whole tomatoes on a baking sheet, skin side up. Add onion and garlic cloves. Drizzle with olive oil and balsamic vinegar, ensuring they are well-coated. Roast in the preheated oven for 30-40 minutes or until the skins of the peppers are charred and the tomatoes are soft and collapsing.
- Remove the baking sheet from the oven and let the roasted vegetables cool for a few minutes. Peel the charred skin off the roasted bell peppers. It should come off easily due to the roasting process.
- In a blender, combine the roasted bell peppers, tomatoes, peeled garlic cloves, and peeled onions. Blend until smooth, adding hot vegetable broth gradually to achieve the desired consistency.
- Add dried oregano, dried thyme, balsamic vinegar, salt, and pepper to the pot. Stir well to incorporate the seasonings.
- Taste and adjust the seasoning if necessary. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.
Notes
- Serve this Creamy Roasted Bell Pepper & Tomato Soup with a Gourmet Goat Cheese Pesto Recipe.