This delicious soup is simple yet packs a punch with a creamy, slightly smokey, robust flavor. Pair it with blackened bread, avocado toast, or a huge green salad, and you have a go-to staple that you will make time and time again.
This soup is
- creamy
- rich
- robust
- slightly smokey
Do you love soup as much as I do? You might also enjoy my recipe for asparagus soup
roasted red pepper & tomato soup
Ingredients
- 1 tbsp grape seed oil
- 1 medium white onion diced
- 1 tsp fresh thyme minced
- 4 cloves garlic minced
- 1 28- oz can of crushed tomatoes
- 1 cup roasted bell pepper chopped
- 2 to 2 1/2 cup vegetable stock
- 1/2 tsp sea salt or to taste
- 1/2 tsp freshly ground black pepper
Instructions
- ROAST. Stovetop Roasting Method. I typically use this method when I only have one or two peppers to roast. It's messier than baking them, but it produces a very smoky rich flavor. I have a gas flame and roast the peppers directly on my gas stovetop. DIRECTIONS. Turn your gas stovetop flame to medium. Place pepper on the grate directly over the top of the gas flame. Let it roast for 15-20 min minutes, turning every few minutes using a pair of tongs. After 20 minutes, the pepper should be blackened on all sides. Give it a light squeeze with the tongs, if the pepper is soft and easily yields to the tongs, it is ready. Remove pepper from the stovetop and place in a bowl, covered with a plate, to steam the pepper for 10-15 min. Remove from bowl and scrape the blackened skin from the pepper with a serrated knife or a paper towel. Remove top of pepper and seeds. Chop into small chunks.
- GATHER. Gather all ingredients, chop onion. Prepare your mise en place (Everything in Place).
- COOK. In a medium pot over medium heat, add the grape seed oil and onions and sauté until the onions begin to caramelize. Next, add the garlic and fresh thyme, and continue to sauté for about a minute, or until they become fragrant.
- ADD. Next, add the crushed tomatoes, roasted peppers, vegetable stock, and salt and pepper. Note: Start with 2 cups of liquid and then adjust the amount of liquid depending on the consistency you like.
- COOK. Bring the soup to a simmer, then lower the heat and let cook 20 to 30 minutes.
- BLEND. To finish the soup, remove from the heat and, with an immersion blender or countertop blender, carefully blend until smooth. Season to taste.
- SERVE. Serve with some blackened bread or avocado toast and ENJOY!
Notes
- If you are avoiding oil you can water-saute the onions or use a bit of vegetable broth.
- To make crusty, blackened bread, I use a fresh sourdough loaf from my local bakery and slice it down the middle to leave two wide flat surfaces. I then smear a generous amount of vegan butter on the cut side of each piece. Cook cut-side up in a preheated oven at 350 degrees, until golden brown (about 10-15 minutes), then crank it up to a broil. Just make sure to keep an eye on it as the edges start to blacken quickly. Remove from oven and cut into thick pieces and serve along side the soup. You can also add fresh minced garlic to the butter.
Tried this recipe?Let us know how it was!
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