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Rustic grilled cheese with a bowl of homemade tomato soup on a wood board. There's a nutcracker that looks like a chef in the foreground.

Roasted Tomato & Red Pepper Soup

Stacey Mincoff
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 6 Servings
Calories 365 kcal

Equipment

  • 1 Blender

Ingredients
 
 

Roast

  • 4 Pounds Cherry or Grape Tomatoes or any other tomato
  • 1.7 Ounces Garlic 8-10 cloves, about a whole head
  • 1 Large Yellow Onion cut into large chunks
  • 2 Medium Carrots peeled & leafy ends cut off
  • 3 Celery Stalks washed and trimmed)
  • 3 Large Red Bell Peppers stem & seeds removed and cut into 1/3’s or 1/4’s
  • 1/2 Cup Olive Oil extra virgin
  • Kosher Salt a couple of large pinches

Add

  • 1/2 - 3/4 Cup Fresh Basil
  • 1/4 Teaspoon Smoky Paprika
  • 3/4 Cup Heavy Cream
  • 1/2 Teaspoon Worcestershire Sauce
  • 2 1/2 Cups Vegetable Stock or chicken stock
  • Garnish with chopped fresh basil optional
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven to 400°F. Wash, trim and cut up all vegetables and place on sheet pans. Drizzle with olive oil and season with kosher salt. Roast all for 20-25 minutes or until browned a bit, and until carrots, onions and celery are tender.
  • Place all in a blender along with the basil, smoky paprika, cream, Worcestershire sauce, vegetable or chicken stock, salt and pepper. Purée until smooth.
  • Heat in a sauce pan and serve in a bowl along with a gourmet grilled cheese sandwich for the ultimate comfort food.

Nutrition

Calories: 365kcalCarbohydrates: 24gProtein: 5gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 34mgSodium: 539mgPotassium: 1021mgFiber: 6gSugar: 14gVitamin A: 8741IUVitamin C: 124mgCalcium: 90mgIron: 2mg
Keyword Basil, Comfort Food, Fall, Soup, Tomato
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