Name: Roasted Red Pepper And Tomato Soup Recipe
Total time: 70 min
Yield: 12
Cuisine: American

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Roasted red pepper and tomato soup to celebrate the end of summer heat. Make a giant batch to freeze for cooler weather Recipe yields about 12 cups of soup. 

How to make Roasted Red Pepper And Tomato Soup Recipe

Cookie And Kate

Crawler

American

<p>Roasted red pepper and tomato soup to celebrate the end of summer heat. Make a giant batch to freeze for cooler weather Recipe yields about 12 cups of soup. </p>

Medium tomatoes,  cored and quartered

Red bell peppers,  seeded and quartered

Small yellow onions,  cut into wedges about 0. 75 wide on the outer edges

Cloves garlic,  unpeeled

Vegetable Broth

Cayenne pepper

Smoked paprika

Salt and pepper

Preheat your oven to 375 degrees fahrenheit with two racks placed in the middle of the oven.

step 1

Grease two (preferably rimmed) baking sheets with cooking spray or brush lightly with olive oil. Place tomatoes, skin side down, on one of them.

step 2

Gently toss the onions and red peppers lightly with olive oil (try to keep the onion wedges intact as best you can). Place on the other baking sheet, with the red peppers skin side down. Place the unpeeled garlic on the sheet, too.

step 3

Bake for 35 to 45 minutes, until the vegetables are tender throughout and turning golden on the edges.

step 4

In a large soup pot over medium-high heat, bring the vegetable broth to a boil. Peel your garlic and toss it in. Add the roasted vegetables, cayenne and smoked paprika. Simmer for 10 minutes, reducing heat as necessary to maintain a steady simmer.

step 5

Pure the soup using an immersion blender or transfer the soup to a blender, several cups at a time. Season to taste with salt and pepper.

step 6

Cookie and Kate