Another autumn week, another soup! In case you couldn't tell, I was extremely serious about it being soup season. Next up, roasted pepper tomato soup.
I gotta be honest with you...I don't really like tomatoes.
Shocking right??? Considering I use them ALL the time in my cooking. Most of the time it's cherry tomatoes though. For some reason those are different, couldn't really tell you why. Even then, I never, ever, ever eat them plain.
So what am I doing making a tomato soup? Well, lemme tell you.
First off, I mean it's tomato soup. How can you not like tomato soup? I'm not talking marinara sauce soup or one based off of ketchup (the HORROR!), but a simple yet delectable tomato soup that's the perfect pairing for your favorite grilled cheese sandwich or a topping of homemade croutons.
Second, it's roasted bell pepper tomato soup. That extra ingredient adds a deeper, more complex flavor and takes this recipe a long way.
Third, it reminds me of being a little kid youknowhatimean? Dipping a slice of my mom's melty grilled cheese in it while snuggled on the couch watching The Lion King for the billionth time in a row (it was the "Frozen" of my time).
Now how badly do you want a steaming bowl of roasted bell pepper tomato soup? Amiright? Recipe below 😋.Print
Creamy comforting tomato soup with extra roasted bell pepper flavor, served best alongside your favorite grilled cheese. So tasty you won't even notice it's vegan and gluten free!
- 3 red bell peppers
- 60 ounces canned diced tomatoes
- ½ white onion, diced
- 3 garlic cloves
- 2 tablespoons tomato paste
- 2 tablespoons red wine or red wine vinegar
- 2 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon ground cayenne
- ¼ teaspoon chili pepper flakes
- 1 tablespoon extra virgin olive oil
- Coarse salt, ground black pepper to taste
- Croutons, roughly minced parsley for garnish
For the Roasted Bell Pepper
- Preheat oven to 450˚F. Place bell peppers on a foil or parchment paper lined sheet tray. Cook in the oven for 30-35 minutes until the skin is wrinkled and charred, flipping the peppers over half way through.
- Remove from heat and let cool. Once cool to the touch, remove the stem and the charred outer skin. Cut each pepper in half and remove the seeds.
For the Soup
- In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion, cook until somewhat softened and onion is starting to become translucent, about 5 minutes.
- Add garlic, stirring frequently, and cook for 1 more minute, until fragrant.
- Add tomato paste and stir until coated. Cook 2 minutes, until darker in color.
- Pour in the red wine and scrape up any browned bits on the bottom of the pot.
- Stir in roasted peppers, diced tomatoes, vegetable broth, Italian seasoning, paprika, cayenne, and pepper flakes.
- Bring to a boil, reduce to a simmer, cover the pot, and cook 10 minutes, stirring occasionally.
- Turn off heat and remove cover. Use an immersion blender or transfer to a standing blender and blend until completely smooth. Add salt and pepper to taste.
- Garnish with croutons, fresh parsley, ground black pepper, and chili flakes as desired. Serve immediately with a best ever grilled cheese sandwich!