Name: Pepper and Tomato Soup Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 to 9 medium tomatoes (about 5 pounds), cored and quartered; 3 red bell peppers (about 1 pound), seeded and quartered; 2 small yellow onions, cut into wedges about ¾″ wide on the outer edges; 6 cloves garlic, unpeeled; 2 tablespoons extra virgin olive oil, divided; 4 cups (32 ounces) vegetable broth; ¼ teaspoon smoked paprika; Pinch of cayenne pepper (omit if sensitive to spice); Fine salt, to taste; Freshly ground black pepper, to taste

Description

This comforting Pepper and Tomato Soup recipe features oven-roasted tomatoes, red bell peppers, onions, and garlic simmered in vegetable broth with smoked paprika and a hint of cayenne. Finished with a smooth purée, it’s a flavorful, healthy soup perfect for any season.

Ingredients

Vegetables

8 to 9 medium tomatoes (about 5 pounds), cored and quartered
3 red bell peppers (about 1 pound), seeded and quartered
2 small yellow onions, cut into wedges about ¾″ wide on the outer edges
6 cloves garlic, unpeeled

Liquids & Oils

2 tablespoons extra virgin olive oil, divided
4 cups (32 ounces) vegetable broth

Spices & Seasonings

¼ teaspoon smoked paprika
Pinch of cayenne pepper (omit if sensitive to spice)
Fine salt, to taste
Freshly ground black pepper, to taste

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Instructions

Preheat and Prepare Baking Sheets: Preheat your oven to 375 degrees Fahrenheit and position racks in the upper third and middle of the oven. Line two large, rimmed baking sheets with parchment paper.
Arrange Tomatoes and Peppers: Place the quartered tomatoes on one baking sheet and the quartered red bell peppers and onion wedges on the other baking sheet. Drizzle 1 tablespoon of olive oil over each baking sheet.
Toss and Position Tomatoes: Gently toss the tomatoes to lightly coat them with oil. Arrange them skin side down on the baking sheet and set aside.
Toss and Position Peppers, Onions, and Garlic: Gently toss the onion wedges and red peppers in oil, being careful to keep the onions intact. Place the red peppers skin side down on the sheet and scatter the unpeeled garlic cloves among the vegetables.
Roast the Vegetables: Place the baking sheet with tomatoes on the top rack and the sheet with peppers, onions, and garlic on the middle rack. Roast for 35 to 45 minutes until vegetables are tender and edges turn golden.
Simmer with Broth and Spices: Bring the vegetable broth to a boil over medium-high heat in a large soup pot. Peel the roasted garlic cloves and add them to the pot along with the roasted vegetables, smoked paprika, cayenne pepper if using, and ¼ teaspoon salt. Reduce the heat to maintain a steady simmer and cook for 10 minutes.
Purée the Soup: Using an immersion blender, purée the soup directly in the pot until smooth, or transfer the soup in batches to a countertop blender. Adjust seasoning with additional salt (about ½ teaspoon) and freshly ground black pepper to taste.
Serve or Store: Serve the soup hot or let it cool. It keeps well covered in the refrigerator for up to 4 days or can be frozen for up to 6 months.

Notes

For a spicier soup, increase the amount of cayenne pepper to taste.
Keeping the garlic unpeeled during roasting helps prevent it from burning and softens the cloves nicely.
You can use an immersion blender to save time and cleanup.
Optional garnishes could include fresh basil, a drizzle of olive oil, or a dollop of cream or yogurt.
This soup is naturally vegan and gluten-free.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Soup
Method: Roasting
Cuisine: American