Roasted Heirloom tomato and Red Pepper Soup

Roasted Heirloom Tomato and Red Pepper Soup


There is nothing better than some homemade soup on a cold rainy day!  It’s delicious,  nutritious and so easy to prepare. This is so creamy without adding any cream to the soup.
Heirloom Tomato and Red Pepper Soup 
  • About 4 pounds heirloom tomatoes (or a mix of orange and red tomatoes)
  • 6 cloves smashed  garlic
  • 2 medium red peppers
  • 1 chopped  medium white onion
  • 3 tablespoons olive oil
  • salt and pepper to season
  • 1 cup chicken stock (vegetable stock  if vegetarian)
  • 1/4 cup chopped  fresh basil and some for garnish
  • rind of parmesan cheese (about a 1 inch x 3 inch)
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil. Cut the tomatoes and peppers in thick sections.  Place on the sheet in a single layer. 
With the flat side of a large knife, smash the garlic and discard the peel. Place the garlic throughout the sheet over the vegetables. Season with salt and pepper. Drizzle 1 tablespoon of the olive oil over the vegetables. Place in the preheated oven and bake for 30 minutes. Remove and allow to cool slightly.
In a stock pot heat the 2 tablespoons olive oil and when hot add the chopped onion. Season with salt. Saute over a medium low heat for about 10 minutes.  Turn stove off. 
In a blender carefully add the vegetables with all of the juices in the foil. Add the sauteed onion in the blender. Add the broth. Cover and blend for about 2 minutes to puree the vegetables.
Add the soup back into the stock pot. Add the chopped basil and the cheese rind. This will add delicious flavor to the soup. Allow to slowly simmer for about 5 minutes.
Garnish with some fresh basil.


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