Tomatoes, red bell peppers (key!), fresh garlic, and onion is roasted then combined with a few other ingredients before blending. Fresh garlic and parsley infused melted butter is drizzled on a multigrain baguette, topped with cheese, and baked until golden brown. Think classic combination, but with tons more flavor!
Roasted Tomato Basil and Red Pepper Soup:
- 2 pounds tomatoes (plum, roma, vine ripe – whatever is freshest), halved or quartered depending on size
- 2 red bell peppers, halved lengthwise – seeds, stems, and membranes discarded
- 1 medium yellow onion, halved, then cut into thirds and separated
- 6–8 cloves fresh garlic (depending on size), lightly smashed then peeled
- 1/4 cup avocado oil
- 3 teaspoons Italian seasoning
- 1 – 1 1/2 teaspoon(s) fine sea salt, divided
- 1 teaspoon freshly cracked black pepper
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken or vegetable broth
- 1/2 teaspoon red pepper flakes, optional but recommended if you like a little spice
- 0.5 ounce container fresh basil leaves, stems removed and leaves torn
- Shaved or grated fresh parmesan cheese (optional)
Cheesy Garlic Bread:
- 12-inch baguette (I use multigrain or sourdough from the bakery)
- 4 tablespoons salted butter
- 3 tablespoons fresh parsley, minced
- 6 garlic cloves, minced (about 1 tablespoon full)
- 3–4 slices cheese (muenster, gruyere, mozzarella, colby jack, etc.), halved
- pinch of salt + freshly cracked black pepper
- ROAST THE VEGETABLES. Preheat oven to 425 degrees F (218 degrees C.) Place the prepared tomatoes, red bell peppers, onion, and garlic on a sheet pan. You can line the pan with parchment paper for easier cleanup, but that is optional. Whisk together the avocado oil, black pepper, 1/2 teaspoon salt, and Italian seasoning. Drizzle the seasoned oil over the vegetables and toss until everything is evenly coated (I use my hands.) If you prefer, you can add the vegetables to a large mixing bowl and toss the oil mixture with the vegetables that way, then transfer to the sheet pan. Roast in the preheated oven for 40 minutes. Halfway through the cooking process, mix the vegetables around a bit so they can get nicely roasted all over.
- PREPARE THE CHEESY GARLIC BREAD. In a small pan, melt the butter over medium-low heat. Add parsley and garlic and allow the flavors to infuse for about 5 minutes. Slice the baguette in half lengthwise. Drizzle melted butter mixture over the bread and use a rubber spatula to evenly distribute it. Top with halved cheese slices and set aside (side by side) on a sheet of parchment paper.
- MAKE THE ROUX. When the vegetables are almost done roasting, add 4 tablespoons of butter to a pot (I used an 8-quart stockpot). Melt the butter in a saucepan over medium-low heat. Then sprinkle in the flour. Using a whisk or wooden spoon, stir the butter and flour constantly for 3-5 minutes, or until the mixture bubbles and becomes puffy/frothy.
- COMBINE AND SIMMER SOUP INGREDIENTS. Pour in the vegetable or chicken broth a little bit at a time, whisking and combining between each addition. Add the roasted vegetables with their juices and give it a nice stir, smashing the vegetables to break them down a bit. Tear the basil leaves in half and add them to the pot. Add red pepper flakes if using. Turn the heat to medium-high and allow the soup to come to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
- BAKE THE CHEESY GARLIC BREAD. When the soup hits the 15-minute mark, preheat the oven to 375 degrees Fahrenheit (192 degrees Celsius). Place the parchment paper with garlic bread onto a sheet pan and bake for 15 minutes.
- BLEND & SALT THE SOUP. After 30 minutes of simmering, add 1/2 teaspoon of salt to the soup then blend until smooth using an immersion blender, or transfer to a stand blender. Taste the soup and check to see if it’s your preferred saltiness. Add another 1/2 teaspoon if you think it needs it (my husband + I prefer the extra salt.)
- GARNISH. Top with shaved or grated parmesan and thinly sliced fresh basil; optional!
- You may need a bit more butter, parsley, and garlic for the garlic bread, depending on the size of your loaf/baguette!
- When tomatoes are not in season, I use greenhouse tomatoes. See the section above “Tomato Soup with Fresh Tomatoes”.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 10 minutes
- Category: Main Dishes, Vegetarian, Soups
- Method: Stovetop, Oven
- Cuisine: American
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