RED PEPPER TOMATO SOUP


I’m constantly trying out new soup recipes because there’s nothing better than sitting down with a hot mug of soup that’s good for the body and soul. As a kid one of my favorite things was tomato soup from Panera Bread and I wanted to recreate a simpler recipe! This recipe has simple ingredients, can be made in just a few steps, and really highlights the roasted red pepper and basil taste. Even better? It’s super thick and isn’t too liquidy like lots of canned tomato soups.

Here’s what you’ll need:

  • 7 vine ripe tomatoes, quartered
  • 1 white onion, sliced
  • 8 cloves garlic, peeled 
  • 2 red bell peppers
  • 4 tbsp olive oil
  • 2 tsp red wine vinegar 
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1/2 tsp oregano 
  • handful basil leaves

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and olive oil. Place all of the quartered tomatoes and sliced onions on the sheet, spreading everything out to fill it. In the middle, leave a small space for the garlic cloves, wrapped in aluminium foil. Roast for 35-40 minutes, until everything is soft.

After taking out tomatoes, set oven to high broil and broil the red bell peppers for about 10 minutes, flipping halfway through. Once cooled remove seeds and stems.

Place the red peppers in a blender and blend on high speed. Add in the tomatoes and onions and blend again, until smooth.

Add in the olive oil, red wine vinegar, salt, pepper, red pepper flakes, oregano and basil leaves. Blend again until everything is smooth. Taste and add more salt or pepper if needed.

After blending, the soup can either be served immediately or reheated on a stove-top on low heat. Serves 4-6 people and can be refrigerated for up to five days.


RED PEPPER TOMATO SOUP

Ingredients:

  • 7 vine ripe tomatoes, quartered
  • 1 white onion, sliced
  • 8 cloves garlic, peeled 
  • 2 red bell peppers
  • 4 tbsp olive oil
  • 2 tsp red wine vinegar 
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1/2 tsp oregano 
  • handful basil leaves

Instructions:

  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and spray with olive oil. 
  2. Place all of the quartered tomatoes and sliced onions on the sheet, spreading everything out to fill it. In the middle, leave a small space for the garlic cloves, wrapped in aluminium foil. Roast for 35-40 minutes, until everything is soft. 
  3. After taking out tomatoes, set oven to high broil and broil the red bell peppers for about 10 minutes, flipping halfway through. Once cooled remove seeds and stems. 
  4. Place the red peppers in a blender and blend on high speed. Add in the tomatoes and onions and blend again, until smooth. 
  5. Add in the olive oil, red wine vinegar, salt, pepper, red pepper flakes, oregano and basil leaves. Blend again until everything is smooth. Taste and add more salt or pepper if needed.
  6. After blending, the soup can either be served immediately or reheated on a stove-top on low heat. Serves 4-6 people and can be refrigerated for up to five days.