ROASTED RED PEPPER TOMATO SOUP | an easy, healthy soup recipe
This Roasted Red Pepper soup is a delicious blend of red peppers, tomatoes, onion, garlic and basil. And bonus - it's super easy to make! All you have to do is roast all the veggies together on one sheet tray in the oven, then toss everything into your Vitamix and blend until smooth. It's the perfect healthy soup recipe for fall or winter! Enjoy!
For the FULL Roasted Red Pepper Soup recipe:
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This recipe and video were sponsored by Vitamix, a brand I've used and loved for years.
Roasted Tomato Soup, That will Warm Your Heart and Soul! Delicious!
This Roasted Tomato soup is such a comfort delicious meal, that it will warm your heart and soul!
Top quality Dutch oven for bread, whole chicken and stews:
Recipe:
- 3 lbs/1,5 kg cherry tomatoes, you can use big tomatoes, just cut them in half or quarters, and remove the tough part
- 1 big or 2 smaller red onions
- I used 3 small snack peppers, you can use any kind any kind you like
- A whole head of garlic, 8-12 cloves
- 2 sprigs rosemary
- 1,5-2 tablespoons fresh thyme
- Olive oil, a generous amount when roasting the tomatoes
- 1 big or 2 smaller white onion
- 2 tablespoons/30g butter
- 1 tablespoon tomato paste
- 2,75 Cups/660ml vegetable stock, you can use chicken stock too if you want
- 1 tablespoon dried oregano
- Cayenne pepper or chili, according to taste
- 1 teaspoon smoked or sweet paprika
- Half a tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- Half a teaspoon sugar
- A good handful fresh basil leaves
- 0,5 Cup/120ml heavy cream(optional)
- Salt and black pepper
Note: For a smoother, velvety texture, sieve the soup after blending it!
I don`t mind tasting some of the tomato seeds and the skin, but it`s up to you!
In a large tray mix the tomatoes, garlic, peppers, red onion, rosemary and thyme, add generous amount of olive oil, salt and pepper and roast in a preheated oven, fan on 375F/190C until caramelized, about 50-60 minutes. When ready, saute the white onion in the butter in a fairly large pot, add the tomato paste, mix it and add all the roasted tomatoes from the tray. Add the stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt and pepper, if needed and the fresh basil. Let it simmer on the stove for 8-10 minutes. After that time, take it off the stove and blend everything together. Take it back to the stove and add the cream, when it starts to simmer, turn it off, it`s ready! Taste it and season with more salt and pepper if needed.
Serve with toast with cheese of your choice, I`ve used mozzarella and cheddar!
Enjoy!
AMAZING Roasted Pepper Soup Recipe to MAKE TODAY!
LAY HO MA!! Nothing beats a warm bowl of velvety soup in the winter. Join me in this episode and learn how to make this incredible vegan roasted pepper soup recipe - the best part, the oven does most fo the work! Let's begin
Ingredients:
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 sweet potato
1/2 red onion
3 small carrots
4 pieces garlic
few leaves rosemary
1 cup canned chickpeas
1 tsp salt
pepper to taste
1/2 tbsp sweet paprika
3 tbsp olive oil
4-5 cups veggie stock
2-3 tbsp coconut cream
Directions:
1. Preheat the oven to 375F
2. Roughly chop the bell peppers and the sweet potato. Place them in a large bowl
3. Slice the red onion and roughly chop the carrots. Add them to the bowl along with the garlic (unpeeled), rosemary, chickpeas, salt, pepper, sweet paprika, and olive oil
4. Toss to coat the ingredients
5. Transfer to a baking tray. Spread out the ingredients and bake in the oven for 35-40min
6. Remove and discard the garlic peels and set aside some veggies for the toppings
7. Transfer the rest of the tray to the blender. Add in the veggie stock (add more for a runnier soup or less for a thicker soup)
8. Blend on high until smooth. Then, pour the soup into a pot and heat up to your desired serving temperature
9. Plate the soup and add on the veggie toppings
10. Add some freshly cracked pepper, a drizzle of olive oil, and a dollop of coconut cream
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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