Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

One of my personal favourite soups to make on cold winter day. The perfect comfort food to warm you up.


What You’ll Need:

 4-5 Tomatoes

2 Red Bell Pepper

4 Garlic cloves

1 Onion

1 Tablespoon Olive Oil

2 Cups Vegetable Broth

1 Teaspoon Basil

1/2 Teaspoon Ground Thyme

Salt & Pepper (To Taste)


The How To:


  1. Preheat the oven to 425°, Start by slicing your tomatoes into wedges. Slice your red pepper in half, lengthwise, clean out and put aside. Lastly roughly chop your onion.


  1. On a sheet pan add your tomatoes; seed side up, red peppers; skin side up, onion, and garlic. Drizzle with olive oil and season with salt and pepper. Bake for 40-50 minutes or until the peppers and tomatoes are soft and lightly browned. Remove and let rest for 2-3 minutes.


  1. In a large pot, add your broth, basil, and thyme. Over medium high heat, bring to a simmer.


  1. If using a blender, add your roasted vegetables to the blender, being careful not to overfill. Blend to your desired texture, stir into the broth. If using an immersion blender, add the roasted vegetables to the stock and carefully blend.


  1. Bring back to a simmer, remove from heat. Serve and enjoy!

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