Honestly….I have never been a big fan of tomato soup. It was never on my list of favorites, but this simple roasted tomato and bell pepper soup recipe changed me for good! In early fall, I tend to make batches of this soup when the kitchen counter is overflowing with tomatoes that I had to rescue from the first frost. I like storing it in the freezer for a quick lunch or light dinner or even as the first course for a nice holiday meal.
Serve this with a nice loaf of crusty sourdough bread and, on especially cold days, serve it in a cup and wrap your hands around it, letting it warm you up from the outside and inside!
Step by step instructions for roasted tomato and bell pepper soup
Ingredients: Bell peppers, tomatoes, yellow onion, garlic, extra virgin olive oil, fine sea salt, black pepper, ground turmeric, fresh thyme
Prep and season the vegetables and spread them out onto a parchment lined baking sheet.
Roast for about 25 minutes or until the veggies are tender and have a nicely roasted appearance.
Once cool enough to handle, squeeze the garlic out of its skins and add to a blender, along with the remaining roasted ingredients, thyme leaves and ground turmeric.
Blend until smooth.
Strain through a fine mesh sieve.
Recipe: Roasted Tomato and Bell Pepper Soup
This easy roasted tomato and bell pepper soup is smooth, nourishing, and full of flavor - with a touch of turmeric for a nutrient boost.
4
Cups15
minutes30
minutesKeep the screen of your device on
Ingredients
2 bell peppers (preferably red or orange)*
1.5 lbs tomatoes
1 medium yellow onion
2 cloves garlic (skin on)
3 tbsp extra virgin olive oil (more for serving)
3/4 tsp fine sea salt
a few cracks of black pepper
- Optional
1/2 teaspoon fresh thyme leaves (more for serving)
1/4 tsp ground turmeric**
Directions
- Preheat your oven to 375F and position a rack in the center. Line a baking sheet with parchment paper.
- Cut the bell peppers in half and remove seeds and stems along with the white inner ribs. Cut the tomatoes in half and remove the stem portion. Remove the skin from the yellow onion and roughly chop it.
- In a large bowl, toss the onion, tomatoes, bell peppers and whole garlic cloves with the extra virgin olive oil, fine sea salt and a few cracks of black pepper. Transfer to the prepared baking sheet and roast for approximately 25 minutes (stirring once or twice along the way) or until the veggies are tender and have a nicely roasted appearance..
- Once cool enough to handle, squeeze the garlic out of its skin and discard the skin. Pour all the contents from the baking sheet (including any liquids that have accumulated), along with the garlic, into a high-speed blender with a vented lid (if you do not have a blender with a vented lid, be sure to let your veggies cool even more to prevent pressure from building up in the blender, which can cause the lid to pop off and create a mess). Add the fresh thyme leaves, if using, as well as the ground turmeric. Starting on the lowest setting and then slowly increasing the speed, blend until you have a very smooth consistency; approximately 45 seconds.
- Using a spoon or spatula, push all the liquid through a fine mesh sieve to create a velvety texture.
- Pour the soup into a medium sauce pan and reheat at medium low temperature before serving. Sprinkle with additional fresh thyme leaves and drizzle with a little extra virgin olive oil. Enjoy!
Notes
- *Depending on the size of your bell peppers, this recipe makes approximately 5 cups of soup. I love the richness of it, but you can always add a cup of chicken broth if you prefer to thin it out a bit.
- **The turmeric is not required, as this soup will be very tasty as is, but it does have wonderful antioxidant and anti-inflammatory properties, which is a reason I love adding a little when making this soup. You could also try adding a little freshly grated ginger.
