Roasted Tomato and Red Pepper Soup


Roasted Tomato and Red Pepper Soup


Soup Ingredients;


4 lbs. Roma Tomatoes sliced in half

1 red pepper chopped

2 red onions chopped

4 cloves garlic chopped

1 tablespoon sugar

sea salt

fresh black pepper

1/2 cup olive oil

1-2 cups vegetable broth


Basil Oil Ingredients;


1 cup fresh basil

1/2 cup olive oil

salt to taste


For Soup;

Preheat oven to 350 degrees

Slice tomatoes in half and place on a large baking sheet in a single layer. Sprinkle chopped red pepper, onions, and garlic over tomatoes. Sprinkle sugar, salt, black pepper and olive oil over vegetables. Place in oven and bake until tomatoes are golden brown on cut sides, approximately 1- 1 1/2 hours.


Remove from oven and allow to cool. Put vegetables along with all juices in food processor or blender and process until smooth. You will most likely need to do this in 2 batches. 

Place pureed mixture in soup pot. Add 1- 2 cups of vegetable broth to make soup desired consistency. Bring to a boil, reduce heat and simmer until ready to serve.


For Basil Oil;

Place basil and oil in a small processor, or blender and puree until smooth. Add salt to taste. 


Both the soup and the basil oil can be made ahead a day ahead. The soup can also be frozen until ready to serve. 


A note;

Please do not leave out the sugar. The sugar helps to take any bitterness out of the tomatoes.    

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