Roasted Tomato and Red Pepper Soup
Ingredients
The soup base
-
3
pounds
on-the-vine tomatoes
-
2
medium
red bell peppers
-
1
medium
sweet yellow onion
-
4-5
cloves
garlic
The seasoning and liquids
-
3
tablespoons
extra virgin olive oil
-
1
teaspoon
kosher salt
-
½ to 1
cup
water
-
1
teaspoon
vegetable bouillon
-
¼
teaspoon
sugar
The garnish
Instructions
- Preheat the oven to 425°F and prepare a sheet pan with parchment paper.
- Quarter the tomatoes, slice the bell peppers into wedges, and cut the onion into pieces.
- Spread the tomatoes, onion, red pepper slices, and garlic on the sheet pan.
- Drizzle with olive oil, salt, and pepper, then toss to coat.
- Roast in the oven for 30-35 minutes until charred and reduced in size.
- Transfer the roasted vegetables to a blender, add bouillon, sugar, and water.
- Blend until smooth, adjusting the water as needed for desired consistency.
- Taste and adjust salt and sugar if necessary, then serve garnished with basil.
Nutrition Facts (estimated)
Servings
4 servings
Calories
202
Total fat
11g
Total carbohydrates
24g
Total protein
5g
Sodium
616mg
Cholesterol
0mg
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