Roasted Red Pepper Soup is delicious, hearty, and packed with flavor! Red bell peppers, onion, and garlic are seasoned, roasted, and then blended into a tomato broth. Serve with toasted bread or croutons for a comforting meal that’s insanely delicious!
Ingredients
▢1.5 lb red bell peppers, seeded and quartered
▢1 sweet onion, cut into 4 wedges
▢4 cloves garlic, peeled
▢2 tbsp olive oil
▢1 tbsp smoked paprika
▢1 tsp Italian seasoning
▢Kosher salt and pepper, to taste
▢2 cups vegetable stock or use chicken stock
▢1 (15 oz) can tomato passata or tomato sauce
▢2 tbsp balsamic vinegar
▢Optional for serving: Toasted bread or croutons and fresh chopped parsley
Instructions
Preheat the oven to 450ºF.
In a large sheet pan place the seeded red bell peppers, onion, and garlic. Drizzle with the oil and sprinkle with paprika, Italian seasoning, salt and pepper.
Stir the veggies around the pan with your clean hands to evenly coat them with the seasonings, then arrange in a single layer. Roast for 25-30 minutes until golden-brown in spots and tender.
Once roasted, transfer to a soup pot and stir in the vegetable stock and tomato passata/sauce. Bring to a boil, reduce the heat, and simmer for 15 minutes. Stir in the balsamic vinegar, then using a hand blender blend until smooth.
Serve with toasted bread or croutons and fresh chopped parsley.
Get the full recipe here https://healthyfitnessmeals.com/roasted-red-pepper-soup/
Dining and Cooking