Roasted Tomato Pepper and Red Onion Soup

Nutriscore Rating: 79/100

Indulge in the rich, smoky flavors of this Roasted Tomato Pepper and Red Onion Soup, a perfect blend of summer's bounty and warming comfort. Featuring oven-roasted Roma tomatoes, sweet red bell peppers, and caramelized red onion, this soup is elevated with the aromatic essence of fresh basil and roasted garlic. Blended to velvety perfection with vegetable broth, this recipe offers an optional touch of heavy cream for extra indulgence. With its vibrant color and naturally sweet, slightly charred undertones, this dish is both visually stunning and irresistibly delicious. Ready in under an hour, it’s an easy yet elegant option for weeknight dinners or a cozy starter, best served with crusty bread or a light salad. Perfect for fans of roasted vegetable soups, gluten-free meals, and comforting fall recipes!

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 8 whole Roma tomatoes
• 2 whole Red bell peppers
• 1 large Red onion
• 4 whole Garlic cloves
• 3 tablespoons Olive oil
• 4 cups Vegetable broth
• 8 leaves Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 0.25 cup Heavy cream (optional)

📝 Instructions

9 steps

1. Preheat your oven to 400°F (200°C).

2. Wash and halve the Roma tomatoes. Cut the red bell peppers into quarters, removing the seeds and stems. Peel and slice the red onion into large wedges. Leave the garlic cloves whole and unpeeled.

3. Place the tomatoes (cut-side up), bell peppers, red onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.

4. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are soft and slightly charred on the edges.

5. Once roasted, remove the baking sheet from the oven and let the vegetables cool slightly. Peel the skins from the garlic cloves.

6. Transfer the roasted vegetables and garlic to a blender or food processor. Add the fresh basil leaves and vegetable broth. Blend until smooth. Depending on the size of your blender, you may need to do this in batches.

7. Pour the blended soup into a large pot. Heat the soup over medium heat, stirring occasionally, for 5-10 minutes or until warmed through. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper, or adjust seasoning to taste.

8. If desired, stir in the heavy cream for a richer texture and flavor.

9. Serve the soup hot, garnished with additional fresh basil leaves or a drizzle of olive oil. Enjoy with crusty bread or a side salad for a complete meal.

Nutrition Facts

1 serving (647.9g)

Calories		330
% Daily Value*
Total Fat		18.1 g	23%
	Saturated Fat	5.2 g	26%
	Polyunsaturated Fat	0.6 g
Cholesterol		17 mg	6%
Sodium		1065 mg	46%
Total Carbohydrate		36.9 g	13%
	Dietary Fiber	9.1 g	32%
	Total Sugars	17.5 g
Protein		8.4 g	17%
Vitamin D		0.0 mcg	0%
Calcium		95 mg	7%
Iron		2.6 mg	14%
Potassium		1296 mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 663 cal (47.6%%)

Protein: 133 cal (9.6%%)

Carbs: 595 cal (42.8%%)