Roasted Red Pepper and Tomato Soup

Preheat the oven to broil and line a large baking sheet with foil. Spray with non-stick cooking spray. Transfer the bell peppers to the prepared baking sheet and roast for 10-15 minutes. Rotate the bell peppers every 5 minutes to ensure even cooking. Once the peppers are charred and tender on each side, remove the peppers from the oven and carefully (the peppers will be hot) wrap them in the foil. Allow them to steam for 5 minutes.
Meanwhile, prepare the tomatoes. Set the oven temperature to 400 degrees f and line a large baking sheet with parchment paper. Slice the tomatoes in half lengthwise and lay them in a single layer cut-side-up. Drizzle with olive oil and sprinkle with salt and pepper. Roast the tomatoes for 30-40 minutes, or until soft and cooked.
As the tomatoes are roasting, heat one tablespoon of olive oil in a large pot over medium-high heat. Add the onions and cook for approximately 5 minutes, or until softened. Add the carrots and garlic to the pot. Reduce heat to medium and continue to cook for an additional 5-7 minutes, stirring frequently. Add the tomato paste, dried dill, and dried basil to the vegetables and mix well to combine. Finally, add the vegetable broth to the pot and mix well to combine with the vegetables Bring to a low boil, then reduce heat to low. Cover and simmer until the carrots are tender - approximately 10 minutes.
As the soup simmers, unwrap the bell peppers and remove the charred outer skin and their stems. Roughly chop and add to the pot.
When the tomatoes have finished roasting, remove from the oven and add to the pot.
Remove the soup from the stovetop and use an immersion blender or high-speed blender to puree the soup until smooth. Return to a simmer and season to taste. If the soup is too thick, add additional broth until the desired consistency is reached.
Serve drizzled with heavy cream or coconut milk, if desired.

Roasted Red Pepper and Tomato Soup

Ingredients

Instructions

Notes

Nutrition