Red Bell Pepper & Tomato Soup
If you liked my viral butternut squash & tomato soup then you’re going to love this! This is literally the third soup I’ve made this week (can’t stop won’t stop) so I guess you could say it’s officially “soup season” in our home. Honestly though soups are just so easy to make. You can get really creative with the ingredients and use up different things you might already have on hand at home! This one is extremely simple, but has a lot of flavor.
For the soup you’ll need simple ingredients like red bell peppers, tomatoes, garlic, yellow onion, fresh basil, olive oil, some dried seasonings, vegetable broth, and half and half. I mean come on… a grocery list doesn't get easier than that. You’ll start by roasting up the veggies in the oven, and then transfer to a pot with the veggie broth. I use an immersion blender to blend it all together, but if you don’t have one you can use a high speed blender, I really like my Vitamix.
I served this soup with grilled cheese “croutons” and it was seriously the perfect fall meal. To make the grilled cheese I used sourdough bread and gouda cheese. Cut it into small squares and it’s perfect for dipping or mixing right into the soup. Oh you guys, I can't wait for you to try this soup! I already know it’s going to become a staple in our home.
Red Bell Pepper and Tomato Soup
Ingredients
- 2 red bell peppers
- 1 lb campari tomatoes (tomatoes on the vine)
- 1 head of garlic
- 1/2 yellow onion
- 1/3 cup loosely packed fresh basil
- 1/4 tsp. red chili pepper flakes
- 1/4 tsp. dried oregano
- 1/2 tsp. dried parsley
- salt & pepper to taste
- 1/3 cup olive oil
- 2 cups vegetable broth
- 1/2 cup half and half
Instructions
- Preheat oven to 425°F.
- Chop bell peppers in half and remove stem and seeds. Roughly chop onion. Chop off the top ~1/4 of the top of the head of garlic.
- Line an 8x8 baking dish with parchment paper. Place bell peppers, tomatoes, onion, garlic, basil, red chili pepper flakes, oregano, parsley, and salt and pepper in the baking dish.
- Pour olive oil on top and mix making sure everything is coated.
- Cover with foil and roast for 45 minutes.
- Heat vegetable broth in a large pot.
- After the veggies are roasted remove the head of garlic from the pan and pour the rest of the mixture in with the broth, including the juices at the bottom of the pan. Squeeze in the roasted garlic cloves.
- Use an immersion blender to blend it all together.
- Finally, stir in the half and half. Best enjoyed with a grilled cheese!
