Roasted Roma Tomato and Red Pepper Soup

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Rainy, lazy days deserve comforting food. My roasted tomato and red pepper soup is perfect for the occasion, even during the spring and summer. What we love most about this recipe is that we got almost all of the ingredients at our local farmers market. Of course our awesome Grown up Grilled Cheese would be a perfect pairing, but we served it up with a side of our Cream Cheese and Asparagus Crescent Rolls! We hope you fall in love with this incredible soup <3 

Ingredients: Roasted Roma Tomato and Red Pepper Soup

  • 8 Roma tomatoes, cut in half lengthwise
  • 2 red peppers, cut in half lengthwise
  • olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup water
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp fresh thyme
  • red pepper flake, just a pinch
  •  2 cups chicken stock
  • sour cream and chopped chives or scallions for garnish

Directions:

Preheat the oven to 275. Line a baking sheet with foil. Place the tomatoes and red peppers, cut side down, on the prepared baking sheet and drizzle olive oil over the tomatoes and pepper. Season with salt and pepper and bake in the oven for 1 hour.

Remove from the oven. Flip the tomatoes and peppers over so they’re cut side up, and place back in the oven for another 45 minutes. Remove from the oven and allow to cool slightly.

In a large stockpot, sauté the onion with a drizzle of olive oil over low heat until very soft. Add the garlic and thyme, cook for another 1 to 2 minutes. Add the stock and cup water, and bring to a simmer. Simmer 15 minutes. Cool slightly.

In a blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth. You may need to work in batches. Pour the soup back into the saucepan, season with salt and pepper, and heat gently. Serve with a little sour cream and scallions or chives.

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