Roasted Red Pepper and Tomato Soup

Photo by cwyorkiex3 w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

cups of soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 8 or 9

    tomatoes, cored and quartered

  • 3

    red bell peppers, seeded and quartered

  • 2

    small yellow onions, cut into wedges

  • 6

    cloves garlic, unpeeled

  • 5

    cups vegetable broth

  • 1/4

    teaspoon smoked paprika

  • 1/2

    teaspoon cayenne pepper

  • salt and pepper, to taste

  • olive oil

Directions

1.Preheat your oven to 375 degrees with two racks placed in the middle of the oven. 2.Grease two (preferably rimmed) baking sheets. Place tomatoes, skin side down, on one of them. 3.Toss the onions and red peppers lightly with olive oil. Place on the other baking sheet, with the red peppers skin side down. Place the unpeeled garlic on the sheet, too. 4.Bake for 45 minutes. 5.Heat your vegetable broth on medium-high heat. Peel your garlic and toss it in. Add roasted vegetables and simmer for ten minutes. 6.Purée the soup using an immersion blender or transfer the soup to a blender, several cups at a time.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: