Roasted Italian Pepper and Tomato Soup
I have a confession to make: I have never been a fan of canned tomato soup. I don’t mind dipping my toasted cheese sandwich in it, but I would prefer not to sip on just tomato soup alone. All that has changed. I made this roasted Italian pepper and tomato soup and I have to say, it’s so much better than plain old boring canned tomato soup.
It’s no longer tomato season here, so the tomatoes I used come from the grocery store. Roasting them adds a nice sweetness to the soup. The onions also add a sweet touch as well.
The Italian peppers are from Strites’ Orchard. I used two red ones and one green one. They add such a rich flavor to the soup. They are sweet peppers and not spicy at all. Feel free to add a spicy pepper if you want an extra kick in your soup.
Make this recipe ahead of time and freeze it for a great dinner on cold days. You’re going to want to double the recipe if you have more than three or four people to feed.
How beautiful is this soup? Add some grated Parmesan and savor every bite or serve the roasted Italian pepper and tomato soup with toasted cheese sandwiches and dip away.
Roasted Italian Pepper and Tomato Soup
Ingredients
- 1-1 1/2 lbs Roma tomatoes quartered
- 3-4 Italian peppers halved
- 1 onion sliced
- 4-6 cloves garlic halved
- 2 Tbsp tomato paste
- 2 cups vegetable broth
- 1/2 tsp basil
- 1/2 tsp parsley
- 1/2 tsp oregano
- 2 Tbsp olive oil
- salt and pepper
Instructions
- Preheat oven to 375.
- Line a baking sheet with foil or parchment paper.
- Toss the tomatoes, peppers, onion, and garlic with the olive oil. Sprinkle on salt and pepper to taste.
- Place on the baking sheet and bake for 45 minutes.
- Allow to cool slightly then puree in a blender with the tomato paste.
- In a sauce pan, heat the broth on medium heat.
- Stir in the pureed vegetables.
- Add the spices and continue to stir.
- Serve hot or allow to cool before freezing.