Ever since I discovered the amazingness that is romesco, I’ve been borderline obsessed. Who am I kidding? I L-O-V-E love romesco. Because not only is it an absolutely foolproof sauce that takes less than 5 minutes to make, it’s perfect on everything! I put it on veggies (like these asparagus) and breakfast tacos and sandwiches. It is probably the most under-appreciated sauce like…ever. So in order to eat even more romesco, I turned it into a soup! This roasted red pepper and tomato soup recipe is a classic dish that is both comforting and flavorful. The roasting process intensifies the flavors of the tomatoes and red peppers, resulting in a rich and savory vegetarian soup recipe. It’s an easy recipe that can be made all year round and is perfect for a cozy weeknight dinner or a casual dinner party. The combination of roasted tomatoes and red peppers creates a balance of sweetness and tanginess that is perfect for those who love a hearty, flavorful soup. The addition of milk adds a creamy richness that complements the bright flavors of the vegetables. This recipe is perfect for those who want a comforting, warming meal that is both easy to make and delicious.
Here’s What You’ll Need
Roma Tomatoes: These tomatoes have a sweet flavor and a thick flesh that makes them ideal for roasting. Yellow Onion: Adds a mild, sweet flavor and helps to build a flavor base for the soup. Garlic: Roasting garlic makes it mellow and sweet, adding depth to the soup’s flavor. Oil: Helps to evenly coat the vegetables for roasting and adds richness to the soup. Red Bell Peppers: Adds a sweet, smoky flavor and vibrant color to the soup. Milk: Adds a creamy texture to the soup and balances the acidity of the tomatoes. Feel free to use a dairy-free milk here to make this soup vegan (coconut milk is delicious in this recipe!) Salt: Enhances the flavor of the soup and balances the sweetness of the roasted vegetables. Black Pepper: Adds a subtle heat to the soup and complements the sweetness of the roasted vegetables.
How To Make pepper and tomato soup
Step 1: PrepPreheat oven to 425℉ (218℃). Line 2 rimmed baking sheets with foil. The baking sheets are lined with foil to make clean-up a breeze. The foil also helps to prevent the vegetables from sticking to the sheet and allows for even cooking. It’s important to use rimmed baking sheets because they will catch any juices or oil that might spill over, preventing a mess in the oven. Step 2: Prep The Tomato TrayBy setting the tomatoes cut-side up and placing the onion and garlic on the tray, we ensure that they will roast evenly and caramelize slightly. Drizzling everything with oil before covering with foil allows the vegetables to steam and roast at the same time, resulting in tender and flavorful veggies. Step 3: Prep The Pepper TrayRoast the bell peppers until they are blackened. This process adds a deep, smoky flavor to the soup, and softens the peppers to create a silky texture when blended. It’s important to flip the peppers halfway through cooking to ensure even roasting. Step 4: RoastPlace the tomato tray on a lower rack, and the pepper tray on an upper rack. Cook for 30 minutes. Remove the foil from the tomato tray. Flip the bell peppers to evenly cook them. Return everything to the oven for another 10 to 20 minutes. Tomatoes should be soft, bell peppers should be blackened. Step 5: BlendIt is important to add the ingredients to the blender carefully and not put the lid on tightly to avoid any accidents due to heat build-up. The blending process should be done in batches if the blender is not large enough to hold everything at once. Blending the soup results in a creamy texture and combines all the flavors of the roasted vegetables, making it a comforting and flavorful meal! Step 6: Serve!To serve the roasted red pepper and tomato soup, ladle it into bowls and garnish with crème fraîche, pesto, and crusty bread. The crème fraîche adds a creamy tanginess to the soup, while the pesto gives it an herbaceous flavor. The crusty bread is perfect for dipping into the soup and sopping up the delicious flavors. This soup is a perfect appetizer or main dish for any time of year, and its vibrant color and delicious flavor will make it a hit with your family and friends!
Tips and Tricks
Tomato Types: Roma tomatoes are a good choice because they have a meaty texture and a sweet taste, but you can use just about any type of tomato here. Different Blender: If you don’t have a standing blender, you can use an immersion blender instead. Just be careful not to splash the hot soup. Make It Creamier: If you prefer a creamier soup, you can use heavy cream instead of milk. Or, for a dairy-free option, you can use coconut milk or cashew cream. Storage: This soup can be stored in the fridge for up to 5 days, or frozen for up to 3 months. Just reheat on the stove or in the microwave before serving
Pairing Ideas
My favorite way of serving this roasted red pepper and tomato soup is with crusty bread or a side salad. Here are some other ideas to make it a feast!
Crusty bread or garlic bread (see vegan garlic bread recipe) Grilled cheese sandwich (see gouda grilled cheese) Salad with vinaigrette dressing (my favorite vinaigrette here) A grain salad (like this classic tabbouleh recipe)
