I’ve been feeling sick with a cold the last few days, so comfort food was on deck — with a bit of spice to clear the sinuses. This Roasted Tomato and Red Pepper Soup was the perfect thing. Extremely flavorful, hearty and I added a bit of extra red pepper flakes so definitely spicy. Served with baguette with lots of cheddar cheese. Perfect thing for an “under the weather” January day.
Ingredients
6 cups tomatoes (I used a combo of cherry and vine-ripened, but any kind will do)
1 yellow onion, sliced
2 tablespoons olive oil
Salt
6 to 7 garlic cloves, peeled
2 large red bell peppers
Red pepper flakes to taste (optional)
Salt to taste
2 teaspoons red wine vinegar
2 teaspoons olive oil
up to 1 cup low sodium vegetable broth (optional)
2-4 tablespoons heavy cream (optional)
Directions
Preheat your oven to 400F.
If using larger tomatoes, cut them into fourths. Place the tomatoes and onion on a large rimmed baking sheet (or divide into two smaller baking sheets if too close together). Toss with the olive oil and the salt and spread out evenly. Place the garlic cloves on a large piece of tin foil and drizzle with a little oil. Wrap the garlic up tightly so that the cloves are all laying flat. Place the garlic on the baking sheet. Roast everything for 20 to 25 minutes, flipping halfway through. Everything should be tender and the tomatoes will have released their juices.
While the tomatoes are roasting start roasting the peppers. Here you have 2 options:
Gas Stove method: Turn two gas burners on high. Place a red pepper on each gas burner and allow the skin to char, about 2 to 3 minutes per side. Use tongs to rotate the pepper so each side is really black and blistered. You may see the skin catch on fire every once in awhile. That’s okay, it usually goes out quickly. Don’t walk away from the peppers.
Broiler Method: Turn on your broiler. If you don ‘t have a broiler that is separate from your oven then you will need to wait until the tomatoes are done roasting. Place the peppers on a rimmed baking sheet and place them as close to the broiler as you can. Broil for 3 to 5 minutes per side, or until all the sides are well charred.
Once the peppers are charred place them in a large mixing bowl. Cover tightly with plastic wrap. Allow the steam to help loosen the skin, about 5 minutes. Use a paper towel to peel off most of the blackened skin from the red pepper. Make sure to leave behind some char as it adds that smoky flavor. Cut the bell pepper, removing the core and seeds.
Allow the roasted tomatoes to cool slightly. Add all ingredients to your blender, including the red wine vinegar, red pepper flakes, and olive oil, working in batches so that the blender is only halfway full at a time. Blend until smooth. You may not need any vegetable broth, but if you do, here is when you would use it to thin out your soup. If you like it a little creamier, add in the heavy cream at this point as well. Taste and adjust seasoning as needed: more salt to bring out the flavor, or a little red wine vinegar for more tang, or red pepper flakes for a little more heat.
Serve with cheesy croutons or a grilled cheese sandwich.
