Serves 4
50 min
Roasted Tomato and Pepper Soup
Recipe GLPR3d3ae0f9332697
A vibrant, naturally sweet soup made by roasting fresh tomatoes and bell peppers until caramelized, then simmering with aromatic basil and cooling cucumber for brightness. This straightforward, wholesome dish celebrates the simplicity of quality vegetables.
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Ingredients
2 pounds tomatoes, cut into wedges
2 sweet bell peppers, sliced
2 tablespoons olive oil
1 tablespoon dried basil
2 cups vegetable or chicken stock
1 medium English cucumber, sliced
Salt and black pepper to taste
Directions
Preheat your oven to 425°F. Toss the tomato wedges and sliced bell peppers with the olive oil on a large baking sheet, spreading them in a single layer. Season with salt and pepper.
Roast in the oven for 25–30 minutes, stirring halfway through, until the vegetables are deeply caramelized and the tomato skins begin to wrinkle.
Remove the roasted tomatoes and peppers from the oven and let cool for 5 minutes.
Transfer the roasted vegetables to a large pot and add the stock and dried basil. Bring to a simmer over medium heat and cook for 8–10 minutes to infuse the flavors.
Carefully add the sliced cucumber to the pot and simmer for 2–3 minutes until just tender.
Use an immersion blender to purée the soup to your desired consistency—smooth or with a rustic texture. Alternatively, carefully transfer the soup in batches to a blender, purée, and return to the pot.
Taste and adjust seasoning with additional salt and pepper as needed. Serve hot.
