This roasted purple pepper and tomato soup is greater than only a recipe—it’s a celebration of the top of the summer time warmth. It’s the choice in between gazpacho and creamy tomato soup. Because the temperature lastly calms down, I implore you to make this soup with the final ripe bell peppers and tomatoes.
This pretty, gentle soup is barely spicy. It tastes extra strongly of roasted purple peppers than tomatoes, and the sunshine smokiness brings Spanish delicacies to thoughts. It’s vegan as written, although you actually add cream for a creamier soup. Maybe the most effective factor about this soup is that it freezes properly for later.
I initially shared this recipe over ten years in the past on a wet day with my canine, Cookie, by my aspect. It’s nonetheless considered one of my favorites, and revisiting it brings these moments again to life. I actually miss my pup.
We’re rising each peppers and tomatoes in our yard backyard this yr, although not sufficient to make a correct batch of this soup. Grace’s favourite factor to do is, “Choose some ’matoes,” and he or she checks for extra cherry tomatoes no less than twice a day. She pops them straight into her mouth and may’t get sufficient.
Now that I’ve bottled up my favourite summer time flavors, I’ll quickly be prepared for creamy fall bisques and hearty vegetarian chili. What are you making subsequent?
Find out how to Make Purple Pepper and Tomato Soup
You’ll discover the complete recipe under, however the mainly, you’ll first roast all the produce on two baking sheets—tomatoes, bell peppers, onions, and garlic. Then, you’ll convey vegetable broth to a boil, add all the roasted veggies, and simmer for about 10 minutes to meld the flavors. Lastly, mix the soup with an immersion blender or stand blender.
Find out how to Make This Soup Your Personal
This purple pepper and tomato soup is splendidly flavorful and lightweight as written. Listed below are a few variations that you simply would possibly take pleasure in as properly.
Make it creamy: For a extra creamy texture and mellow taste, mix some heavy cream or half and half into the soup (see the recipe notes for instructed quantities). Or, you’ll be able to serve particular person bowls with a drizzle of cream, or a dollop of bitter cream or vegan bitter cream.
Add recent basil: For much more garden-fresh taste, add anyplace between 5 to fifteen recent basil leaves to the blender on the finish. Begin with 5, mix, and add extra if desired.
Watch Find out how to Make Purple Pepper & Tomato Soup
Find out how to Freeze Soup for Later
This soup yields a big batch and freezes properly. I like to recommend freezing soup in glass canning jars. Fill them no additional than the freezer line (they want no less than one inch of room on the high for enlargement). Calmly screw the lids on, freeze absolutely, after which end screwing the lids on (in any other case, strain will construct in the course of the freezing course of).
To defrost, switch the jar to the fridge in a single day. I really like to make use of small, half-pint canning jars for freezing single servings of soup, which defrost extra rapidly than bigger containers.
What to Serve with Roasted Purple Pepper and Tomato Soup
I’ll vouch that this soup goes nice with grilled cheese sandwiches and easy quesadillas. For a dairy-free choice, strive my hummus quesadillas. I additionally adore it with avocado toast and mainly any inexperienced salad.
Extra Warming Soups to Make
Listed below are only a few extra of my favourite tomato-based soups and stews on Cookie and Kate. These are all designed for canned tomatoes fairly than recent.
View extra soup and stew recipes right here. As all the time, please let me understand how your recipe seems within the feedback! I really like listening to from you.
Roasted Purple Pepper and Tomato Soup
- Writer:
- Prep Time: quarter-hour
- Prepare dinner Time: 55 minutes
- Whole Time: 1 hour 10 minutes
- Yield: About 12 cups 1x
- Class: Soup
- Methodology: Varied
- Delicacies: Spanish-inspired
- Weight loss plan: Vegan
Roasted purple pepper and tomato soup to rejoice the top of summer time warmth. Make a large batch to freeze for cooler climate! Recipe yields loads of soup (about 12 cups), and leftovers freeze properly.
Scale
Components
- 8 to 9 medium tomatoes (about 5 kilos), cored and quartered
- 3 purple bell peppers (about 1 pound), seeded and quartered
- 2 small yellow onions, minimize into wedges about ¾” huge on the outer edges
- 2 tablespoons additional virgin olive oil, divided
- 6 cloves garlic, unpeeled
- 4 cups (32 ounces) vegetable broth
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper (omit if delicate to spice)
- Effective salt and freshly floor black pepper, to style
Directions
- Preheat your oven to 375 levels Fahrenheit with racks within the higher third and center of the oven. Line two massive, rimmed baking sheets with parchment paper.
- Place the tomatoes on one of many ready baking sheets. Place the bell peppers and onions on the opposite baking sheet. Drizzle 1 tablespoon olive oil over every baking sheet.
- Gently toss the tomatoes till frivolously coated in oil, then place the tomatoes so the pores and skin sides are going through down. Put aside.
- Gently toss the onions and purple peppers till they’re frivolously coated in oil (attempt to maintain the onion wedges intact as finest you’ll be able to). Place the purple peppers with the pores and skin sides going through down. Place the unpeeled garlic cloves on the sheet, too.
- Place the tomatoes on the highest rack of the oven and the peppers and onion on the center rack. Bake for 35 to 45 minutes, till the greens are tender all through and turning properly golden on the perimeters.
- When the greens are achieved, convey the vegetable broth to boil in a big soup pot over medium-high warmth. Peel your garlic and toss it in. Add the roasted greens, smoked paprika, cayenne pepper, if utilizing, and ¼ teaspoon salt. Simmer for 10 minutes, decreasing warmth as obligatory to take care of a gradual simmer.
- Purée the soup utilizing an immersion blender or switch the soup to a blender in batches, a number of cups at a time. Season to style with salt (I added one other ½ teaspoon) and pepper. This soup retains properly, lined and refrigerated, for 4 days within the fridge, or within the freezer for as much as 6 months.
Notes
Tailored from Heidi Swanson’s recipe for roasted tomato and purple bell pepper soup in Tremendous Pure Cooking and Sara of Sprouted Kitchen’s recipe for roasted tomato soup.
Make it creamy choice: Add 2 tablespoons heavy cream or ¼ cup half and half to the soup for a extra creamy texture and mellow taste (add extra to style). Or, serve bowls with a dollop of bitter cream or vegan bitter cream.
Basil variation: Add anyplace between 5 to fifteen recent basil leaves to the blender (begin with much less, style, and add extra as desired).
▸ Vitamin Info
Did you make this recipe?
