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Roasted Red Pepper and Tomato Soup garnished with a basil leaf and swirl of cream

Roasted Red Pepper and Tomato Soup


  • Author: Sarah | Away from the Box
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: about 8 cups 1x

Description

With red peppers, tomatoes, garlic and fresh herbs, this easy, creamy roasted red pepper and tomato soup is my favorite way to warm up on a cold day.


Scale

Ingredients

  • 2 lbs vine ripened tomatoes
  • 2 red bell peppers
  • 1/4 c. unsalted butter
  • 1 medium or large yellow onion, diced
  • 3 tsp salt
  • 8 cloves garlic, minced
  • 1/4 c. flour
  • 3 c. chicken or vegetable broth
  • 5 basil leaves
  • 4 dried bay leaves
  • 1 fresh rosemary sprig
  • 2 fresh thyme sprigs
  • 2 fresh oregano sprigs
  • 1/4 tsp pepper
  • 3 tsp smoked paprika
  • 1 c. heavy cream

Things you’ll need:

  • Cheesecloth
  • Kitchen Twine
  • Blender, Immersion blender or food processor

Instructions

Cut the tops off of the tomatoes and bell peppers and scoop out the seeds. Place them on a sheet pan and broil in an oven, flipping them often so that all sides are soft and charred. Set aside to cool 5 minutes, then remove the skins.

Melt the butter in a large saucepan over medium heat. Add the onions and season with 1 tsp of the salt and saut√©¬† for about 8 minutes, until the onions are soft and translucent. Add the garlic and continue to cook for about 1 minute longer, stirring often so the garlic doesn’t burn.

Whisk in the flour, stirring constantly for 3 minutes. Slowly add the broth, stirring so that there are no lumps. Add the tomatoes and red pepper.

Create an herb sachet using the cheesecloth and kitchen twine (cut a piece of cheesecloth large enough to hold the basil, bay leaves, rosemary, thyme and oregano, then join all of the edges at the top, herbs inside, tying off with a piece of kitchen twine).

Add the sachet of herbs to the pot and season with the remaining salt, black pepper and paprika. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes.

Remove the herb sachet then transfer the mixture to a food processor or blender and puree until smooth. At this point you can either stir in the cream for a uniformly creamy soup, or you can pour about 1/4 c. heavy cream into each finished bowl for a creative swirl. Garnish with leftover fresh herbs, if desired.


  • Category: Main Dish
  • Method: Stove/Oven
  • Cuisine: Italian American

Keywords: roasted red pepper tomato soup, creamy red pepper soup, creamy tomato soup, red pepper soup,