Healing Roasted Tomato and Red Pepper Soup
Try this Healing Roasted Tomato and Red Pepper Soup recipe.
Try this Healing Roasted Tomato and Red Pepper Soup recipe.
- Carbohydrate 4.97918065223078 g
- Cholesterol 0 mg
- Fat 2.49681499982367 g
- Fiber 1.72862492179871 g
- Protein 0.8145375 g
- Saturated Fat 0.333064999975652 g
- Serving Size 1 1 Serving (89g)
- Sodium 875.489807270054 mg
- Sugar 3.25055573043208 g
- Trans Fat 0.224964999995225 g
- Calories 46 calories
Step-by-step
- Preheat your oven to 400 degrees.
- 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 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 22 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.
- 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.
- 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.
- If the soup has cooled too much you may need to reheat it before serving.
- Serve with gluten-free stove-top croutons, other gluten-free bread, or gluten-free grilled cheese sandwich, if desired. Also delicious on its own. Enjoy and be healed my friends!
A Simple Comfort: My Healing Roasted Tomato and Red Pepper Soup
As a busy working mom, finding time for myself and for healthy, delicious meals can feel like a monumental task. My days are filled with school runs, meetings, and endless to-do lists. Often, by the time evening rolls around, the last thing I want to do is spend hours in the kitchen. That’s where simple recipes, like this roasted tomato and red pepper soup, become lifesavers. It’s not just quick and easy; it’s also incredibly nourishing and satisfying. The vibrant colors alone brighten my mood, and the warm, comforting flavors chase away the stress of the day.
The beauty of this soup lies in its versatility. I often adapt it based on what’s in season and what I have on hand. Sometimes I add a splash of cream for extra richness, other times I keep it purely vegan. The roasting process brings out the natural sweetness of the tomatoes and peppers, creating a depth of flavor that's hard to match. And the best part? The cleanup is minimal. Once the vegetables are roasted, everything goes straight into the blender for a perfectly smooth and velvety soup. This is more than just a meal; it's a little ritual of self-care in my otherwise hectic routine. A moment of quiet amidst the chaos, where I can savor the flavors and appreciate the simplicity of good food.
I’ve often found that the most delicious meals are the simplest. This soup is a perfect testament to that belief. The ingredients are basic, readily available, and the process is straightforward. It's a recipe I often share with friends and family, knowing that even the least experienced cooks can achieve delicious results. It's become a staple in my household, enjoyed during chilly evenings or as a light lunch on a busy workday. The vibrant color and comforting aroma never fail to uplift my spirits and remind me to take a moment for myself.
Beyond the practicality, this soup holds a special place in my heart because it’s a reminder of simpler times. It evokes memories of lazy summer afternoons spent in my grandmother’s garden, where the aroma of roasting tomatoes and peppers filled the air. The taste takes me back to her warm kitchen, where food was always a source of comfort, love, and connection. It’s a recipe passed down, not just for its taste, but for the memories and emotions it carries. It is more than nourishment; it's a legacy.
So, if you’re looking for a simple, healthy, and incredibly delicious meal that's both quick to make and bursting with flavor, give this roasted tomato and red pepper soup a try. It’s a recipe that has transformed from a simple weeknight supper into a beloved family tradition, a testament to the power of simple ingredients and even simpler moments.
Ingredients:
- 6 cups tomatoes (any kind will do)
- 2 large red bell peppers
- 1 white onion, sliced
- 6-7 garlic cloves, peeled
- 2 tablespoons olive oil
- 2 teaspoons olive oil
- 2 teaspoons red wine vinegar
- Salt to taste
- Red pepper flakes to taste (optional)
