Monday, November 25, 2019

Sunday's Soup/Roasted Tomato and Red Pepper Soup

Happy Monday Everyone!!!
I had intended to get this post up yesterday, but my day simply got away from me. But, rather than wait until next Sunday to post the recipe, I thought I would go a head and share it now. Of course, all of us in the U.S. know that this Thursday is Thanksgiving. If you are looking for a lovely soup to incorporate into your meal, you are a little tired of pumpkin soups, and would like something easy to make, as well as delicious, this is the soup to make!

Begin with Roma tomatoes, cut in half and spread out on a large baking pan.

Cut up 2 purple onions, 4 cloves of garlic, and 1 red bell pepper. Spread over the cut tomatoes. 

Sprinkle sea salt, fresh black pepper, 1 tablespoon of sugar, and 1/2 cup of olive oil over the vegetables.

Bake in a preheated 350 degree oven for 1 1/2 hours, or until tomatoes have browned around cut edges. 

Allow vegetables to cool. Place everything in a blender or food processor, and blend until smooth. 
Transfer blended soup to a pot. Add 1-2 cups of vegetables broth. Bring mixture to a boil, and then simmer for a few minutes. Serve with a topping of basil oil. You and your guests will be in heaven! And, since there is no cream, the soup will make your vegan friends and family happy as well! 

Roasted Tomato and Red Pepper Soup
downloadable recipe

Soup Ingredients;

4 lbs. Roma Tomatoes sliced in half
1 red pepper chopped
2 red onions chopped
4 cloves garlic chopped
1 tablespoon sugar
sea salt
fresh black pepper
1/2 cup olive oil
1-2 cups vegetable broth

Basil Oil Ingredients;

1 cup fresh basil
1/2 cup olive oil
salt to taste

For Soup;
Preheat oven to 350 degrees
Slice tomatoes in half and place on a large baking sheet in a single layer. Sprinkle chopped red pepper, onions, and garlic over tomatoes. Sprinkle sugar, salt, black pepper and olive oil over vegetables. Place in oven and bake until tomatoes are golden brown on cut sides, approximately 1- 1 1/2 hours.

Remove from oven and allow to cool. Put vegetables along with all juices in food processor or blender and process until smooth. You will most likely need to do this in 2 batches. 
Place pureed mixture in soup pot. Add 1- 2 cups of vegetable broth to make soup desired consistency. Bring to a boil, reduce heat and simmer until ready to serve.

For Basil Oil;
Place basil and oil in a small processor, or blender and puree until smooth. Add salt to taste. 

Both the soup and the basil oil can be made ahead a day ahead. The soup can also be frozen until ready to serve. 

A note;
Please do not leave out the sugar. The sugar helps to take any bitterness out of the tomatoes.    

For just a little fashion inspiration this morning;
I saw this picture of the gown that Taylor Swift wore to the American Music Awards. LOVE IT!!! For myself, I will make the underskirt longer. While I love the boots, I think I would wear a pair of lovely evening shoes. 

Have a wonderful week!

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  1. This is a good idea just 3 bits of equipment and washing up! Could it be 2 if you used a stick blender in the saucepan just before adding liquid? I am going to try it! I think the sugar is necessary.

  2. My kids (and I) loved it. Thank you for another Keeper!

  3. This soup is so good that I wanted to drink rather than spoon it. Worthy of the title "Best Tomato Soup Ever!" Thank you for such a great recipe!