I am still using up the last of my garden produce and this soup seemed like an obvious choice. Plus, tomato soup is my youngest boy’s favorite! Seems like a win/win.
When I created this soup, I decided to leave it flavor neutral so you can flavor it anyway you like or enjoy it as is! I like to make a batch of this and freeze it to use for lunches over the next few months. Sometimes before eating I will add in a dash or 2 of smoked paprika or add in a spoonful of fresh pesto to take it in a more Italian direction. Of course, you can never go wrong by just adding a grilled cheese sandwich or fresh garlic croutons!
Roasted Red Pepper and Tomato Soup
8 roma tomatoes, quartered (or other garden tomatoes)
3 red bell peppers, very large dice
1 yellow onion, very large dice
6-8 cloves garlic, whole peeled
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
4 cups vegetable stock
1/4-1/2 teaspoon red pepper flakes
Preheat oven to 375 degrees.
Spray a rimmed sheet pan and spread the tomatoes, peppers, onion, whole, and whole garlic cloves. Drizzle with olive oil and season with salt and pepper. Use your hands to gently stir the mixture to help ensure that the vegetables are all coated. Place the pan in the oven for 70 minutes or until the tomatoes and peppers have started to brown on the top. Remove the pan from the oven.
In a large kettle, add the vegetable broth and roasted tomato and pepper mixture. Add crushed red pepper flakes. Use a hand blender to puree until smooth. Bring to a simmer over medium/low heat. Let simmer for 10 minutes. Serve.