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Roasted Tomato & Red Pepper Soup {Recipe Redux} - Dietetic Directions - Dietitian and Nutritionist in Kitchener/Waterloo
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Roasted Tomato & Red Pepper Soup {Recipe Redux}

Roasted Tomato & Red Pepper Soup

Roasted Tomato & Red Pepper Soup {Recipe Redux}

with Grilled Cheese Croutons

 

Winter equals comfort food. It’s like a big hug in a soup mug. Plus, you can conveniently make soup in advance and freeze it for a speedy meal addition. This Roasted Tomato & Red Pepper Soup is a fabulous way to use up produce and accompany a simple grilled cheese. After all, tomato soup and grilled cheese are the ultimate combo! Try cutting your sandwich into squares and add “grilled cheese croutons” to your soup.

 

Prep time: 20 mins

Cook time: 40-60 mins

Serves: 4

 

Ingredients:

3 cups of Roma Tomatoes, cut in half

1 cup of cherry tomatoes

3 bell peppers, cut in half and seeded

2 tbsp Olive oil

salt and pepper to taste

3-4 cloves garlic, minced

1 small onion, chopped

1 cup of fresh basil

1L of chicken/vegetable broth, no salt added

½ cup cream (optional for creamy version)

Grilled Cheese sandwich, cut into squares

 

Instructions for Roasted Tomato & Red Pepper Soup

  1. Preheat oven to 425F.
  2. Line two baking sheets with parchment paper.
  3. Spread tomatoes on a baking sheet, drizzle with oil and a pinch of salt and pepper.
  4. On the other baking sheet, spread out the bell peppers sliced in half. Drizzle with oil and sprinkling of salt. Use hands to toss the peppers to ensure evenly coated.
  5. Place two baking sheets in the oven with the peppers below to be closer to the heating element. Set timer for 10-15 minutes.
  6. Flip the veggies at 10-15 minutes so they cook evenly. They should appear brown with caramelized flavours. Return to the oven for another 10-20 minutes depending on your oven’s temperature. The peppers will take longer to roast than the tomatoes.
  7. In a large pot, heat oil over medium heat. Add garlic and onions and cook until softened, about 5 minutes. A pinch of salt can be added while sweating the onions.
  8. When veggies are roasted, remove from the oven and transfer to the large pot with onions and garlic. Add broth and basil.
  9. Bring the soup to a boil. Reduce heat and let simmer for 20 minutes. If soup is too thick, can add additional broth.
  10. Use a blender to puree soup.
  11. Add cream if desired and stir into soup over low heat.

 

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