Homemade Roasted Red Pepper Tomato Soup
In this homemade Roasted Red Pepper Tomato Soup, roasted tomatoes and red peppers are blended with sautéed onions, celery and garlic and smoky chipotle peppers. A luscious and flavorful fall soup that will fill you up and keep you warm. Serves 4 to 6 depending.
Ingredients
- 2½ pounds roma tomatoes halved
- 2 chipotle peppers in adobo
- olive oil
- kosher salt
- freshly ground black pepper
- 2 medium roasted red peppers
- 1 medium yellow onion diced
- 2 short stalks celery sliced (about 1 heaping cup)
- 2 cloves garlic
- 1 teaspoon thyme leaves chopped
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 2 cups toasted ciabatta optional
Instructions
- Preheat your oven to 375℉ (or 190℃).
- On a rimmed metal baking sheet, place the tomato halves (cut side up) and drizzle with light olive oil. Season with kosher salt and freshly ground black pepper. Roast for 40 to 50 minutes. Allow to cool slightly before carefully adding them to a high-speed blender along with the roasted red pepper and chipotles.
- Meanwhile, heat 2 teaspoons of olive oil in a large dutch oven over medium heat. Add in the diced onions and celery with a pinch of salt and sauté (covered) for 5 to 8 minutes, stirring occasionally.
- Add in the minced garlic and chopped thyme leaves and cook for 1 minute.
- Stir in the tomato paste and cook for 1 to 2 minutes to caramelize, scraping any brown bits off the bottom of the pot.
- Transfer the onion and celery mixture to the blender with the tomatoes and red peppers. Puree until smooth. Transfer the puree back to the pot and add in the vegetable broth.
- Season with kosher salt and black pepper, to taste and heat on medium-low until hot.
- Ladle into bowls and erve with croutons, more freshly ground black pepper and a few thyme leaves.
Nutrition
Serving: 1cup | Calories: 80kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 936mg | Potassium: 527mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2281IU | Vitamin C: 34mg | Calcium: 32mg | Iron: 1mg