Description
This Roasted Tomato Basil and Red Pepper Soup starts with tomatoes, red bell peppers, fresh garlic, and onion roasted until deeply flavorful, then simmered with a few simple ingredients and blended smooth. Served with cheesy garlic bread made from garlic- and parsley-infused butter drizzled over a baguette and baked until golden brown, it’s a classic pairing with even more flavor!
Ingredients
Units
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Roasted Tomato Basil and Red Pepper Soup:
- 2 pounds tomatoes (plum, roma, vine ripe - whatever is freshest), left whole, 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
- 4 cups chicken bone broth (or vegetable broth for vegetarians)
- 1/2 teaspoon red pepper flakes, optional but recommended if you like a little spice
- a handful of fresh basil leaves, stems removed and leaves torn
- Shaved or grated fresh parmesan cheese (optional, for garnish)
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
Instructions
- Roast the Vegetables. Preheat the oven to 425°F (218°C). Place tomatoes, red bell peppers, onion, and garlic on a sheet pan (parchment is optional). Whisk together avocado oil, Italian seasoning, black pepper, and 1/2 teaspoon salt. Drizzle over the vegetables and toss until evenly coated. Roast for 40 minutes, until soft and lightly caramelized.
- Prepare the Cheesy Garlic Bread. While the vegetables roast, melt butter in a small pan over medium-low heat. Add garlic and parsley and cook gently for about 5 minutes, stirring often so the garlic doesn’t brown. Slice the baguette in half lengthwise and place on parchment. Drizzle with the garlic butter and spread evenly. Top with cheese and set aside.
- Make the Roux. When the vegetables are almost done, melt butter in a large pot or Dutch oven over medium-low heat. Sprinkle in the flour and whisk constantly for 3–5 minutes, until bubbly and slightly frothy.
- Combine and Simmer. Slowly whisk the broth into the roux, adding it a little at a time. Add the roasted vegetables along with any juices from the pan, gently smashing them to break them down. Stir in basil and red pepper flakes, if using. Bring to a gentle boil, then reduce the heat and simmer for 30 minutes.
- Bake the Garlic Bread. When the soup reaches the 15-minute mark, preheat the oven to 375°F (192°C). Bake the garlic bread until the cheese is melted and the edges are crisp. For softer bread, stack the halves together, wrap in foil, and bake.
- Blend and Season the Soup. After simmering, add the remaining 1/2 teaspoon salt. Blend the soup until smooth using an immersion blender or stand blender. Taste and add more salt if needed.
- Garnish and Serve. Serve hot, topped with parmesan and fresh basil if desired. Enjoy with cheesy garlic bread on the side!
Notes
- Try making my healthy homemade bone broth for this recipe! It makes it that much more nourishing and delicious.
- Tomatoes: Use whatever tomatoes look best at the store. If tomatoes aren’t in season, high-quality canned tomatoes can be substituted.
- Oil choice: Avocado oil is a good option due to its high smoke point, but olive oil can also be used.
- Texture: The roux creates a slightly thick, silky texture in the soup. If you prefer a thinner consistency, add more bone broth or add a little less roux.
- Heat level: Red pepper flakes add a gentle warmth, not overpowering heat. Adjust to taste.
- Blending: An immersion blender is easiest, but let the soup cool slightly if using a stand blender.
- Make-ahead friendly: This soup tastes even better the next day and reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 10 minutes
- Category: Main Dishes, Soups
- Method: Oven, Stovetop
- Cuisine: American
