Roasted Red Pepper and Tomato Soup

This Roasted Red Pepper and Tomato Soup
5 from 6 votes
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Course: Appetizer, Main Course
Cuisine: American
Keyword: roasted red pepper and tomato soup, roasted red pepper soup
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Author: Rachel Quenzer

Ingredients

  • 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

Instructions

  • 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!