I’m a fan of soups in winter, spring, summer and fall…but fall most of all. There’s nothing like a good bowl of warm, fresh soup to cozy up with and I love how it can last for days if you make enough of it. Perhaps best of all though, I love the nourishment that soup can provide through fresh vegetables, beans and other proteins. It can make you feel better when you’re sick, fill your belly when you’re starving, and the varieties are endless. Soup is certainly my miracle dish and this Roasted Red Pepper and Tomato Soup is no exception.
This Roasted Red Pepper And Tomato Soup is on track to be my new favorite this season. While it’s a little short on the protein (because I purposely tried to make it vegan…and then added cheese), it is full of fresh red peppers and heirloom tomatoes with some lovely roasted garlic added in.
Why I love it
I’ve made this a few times this season already and I’m hoping I can squeeze in one more batch before the season is over. There were so many things to love about it. My favorite reasons to keep making this soup over and over are:
- It’s nutritious and healthy. It’s almost all vegetables. I generally try to stay away from calling things healthy because I’m not a nutritionist and I realize health means something different to everyone. In this case though, I think the ingredients speak for themselves.
- It’s flavorful! Roasting is such a decedent way to cook food and it makes vegetables especially delicious without having to do much of anything to them.
As I mentioned up top, I attempted to make this recipe vegan so as many people could enjoy it as possible. And, I succeeded! It was incredibly delicious and fresh with just the simple vegetables and dry herbs.
However, I like a creamier soup. I added a cup of cheese in at the end. If you’re like me and you’re a cheese fanatic, add the cheese. If you prefer to let the vegetables shine, then leave the cheese out. Either way, you’ll be thrilled with the results and people will be asking you for the recipe!
I used a lot of dry herbs in the Roasted Red Pepper And Tomato Soup. I usually like to use fresh herbs but with the summer ending, my herb garden has bolted and gone to seed. It was also difficult for me to find a good supply of simple, popular herbs like basil in the grocery store too.
You don’t have to specifically use heirloom tomatoes for the Roasted Red Pepper And Tomato Soup, but I love the way they taste. I have made the dish with regular tomatoes too and it is still incredible. Find the recipe below and let me know what you think if you make it.
I recommend using a Dutch oven or very large pot to make this in. I have this one from Williams Sonoma. It’s a splurge but we use it so much – especially in the fall and winter – that it’s worth it.
As far as soup bowls go, I bought these from a pottery shop. I love beautiful pottery bowls and plates that are all unique. If you’re looking for something similar, check out the Portland Stoneware Bowls from Pottery Barn. They’re on sale now!
Thank you so much for visiting Sugar Maple Farmhouse today, friends! I hope you will come back soon to see what we’re up to.
Roasted Red Pepper and Tomato Soup
- 6 red peppers, sliced
- 4-6 Heirloom tomatoes (use 6 if they are small)
- 1 yellow onion
- 1 head of garlic
- 2 cups vegetable stock
- 1/2 cup olive oil This is for using on the vegetables prior to roasting.
- 2 Tbsp. olive oil This is separate from the olive oil above
- 1/2 Tbsp. dried basil
- 1 tsp. of garlic, minced This is separate from the garlic above
- 1 tsp. red wine vinegar
- 1 tsp. dried parsley
- 1 cup Gouda cheese, shredded OPTIONAL
- Optional: Fresh parsley to garnish, creme fraiche and additional cheese
- Slice your red peppers, tomatoes and onions and separate your garlic cloves from the head.
- Add your vegetables to a foil-lined cookie sheet and brush both sides with olive oil. Then sprinkle with salt and pepper. You may need more than one cookie sheet. I use two.
- Broil the vegetables on the cookie sheet for 15 minutes. You may need to do this in two batches. If so, broil the peppers first.
- Once the peppers have cooled, remove the overly charred skin from them. You should be able to peel it right off. You want the beautiful roasted red pepper flavor but you don't need all of the excess char.
- Add your vegetables to a blender with two cups of vegetable stock and blend on the liquify setting. I had to do this in two batches. If you need to too, use one cup of vegetable stock per batch.
- Add your 2 Tbsp. of olive oil to a Dutch oven or large pot and heat.
- Add your minced garlic and stir frequently so you don't burn it.
- Once the garlic is fragrant, pour your vegetable mixture into the pot.
- Add your red wine vinegar and dried basil and parsley.
- Bring to a boil and then turn down to a simmer.
- If you decide to add the Gouda cheese, make sure you are on the lowest setting for the flame and the soup is no longer boiling. You don't want to cook the cheese, you want to blend it into the soup. Slowly stir it in until it melts.
- Let it simmer for a few more minutes stirring frequently. Add additional salt and pepper to taste.
- Serve warm with some crusty bread and enjoy!
Also, this recipe is a two for one! Make this soup into a pasta sauce with just a few simple additions! Find it here.
For more recipes in general, click here.