Heirloom Tomato And Roasted Red Pepper Soup
Discover the perfect way to savor late summer's bounty with this Heirloom Tomato and Roasted Red Pepper Soup! This creamy soup is packed with natural sweetness, fresh herbs, and nourishing ingredients -the ultimate comforting and nutritious recipe to celebrate tomato season.
Servings: 6
Ingredients
- 5 Heirloom tomatos large
- 5 Red bell peppers
- 4 tbsp Olive oil
- 1 Red onion
- 2 Leeks medium
- 50 oz Vegetable broth
- 8 cloves Garlic minced
- 2 tbsp Onion powder
- 2 tbsp Fresh thyme
- 2 tbsp Basil dried or fresh
- 1/2 tsp Smoked paprika
- 1/2 tsp Salt
- 1/2 tsp Red pepper flakes
Instructions
- Roast the Vegetables: Preheat your oven to medium-high heat and line a baking sheet with parchment paper. Roast your bell pepper at 375 F for 25 minutes.Prepare Other Vegetables: Add olive oil to the large pot or Dutch oven and heat it over medium flame. Chop onions and leeks and add them to the pot. Cook them for 5 minutes, then add garlic and spices. Cook them for another 5 minutes. Then add tomatoes and broth and cook them for 20 minutes. When your peppers are ready, add them to the pot and cook for another 10 minutes.Bend the Base: Cool of the soup. Use an immersion blender or Vita-Mix to create a smooth, creamy soup. A high-powered blender or food processor works like magic for an ultra-silky texture, too.Adjust and Enhance: To brighten the flavor, stir in a splash of lemon juice or red wine vinegar. Stir in coconut cream, heavy cream, or even white beans for extra richness.Simmer and Serve: Let the soup gently bubble over medium heat, allowing all the beautiful flavors to meld together. Serve hot with a drizzle of olive oil or basil oil, a dollop of sour cream, and fresh herbs.