Roasted Tomato and Red Pepper Soup
Smoky, cozy Roasted Tomato and Red Pepper Soup made with oven-roasted veggies and blended until creamy. Easy, nourishing, and perfect for make-ahead meals.
Servings 6 serves
Calories 173kcal
Ingredients
- 1 lb red bell peppers 450 g; about 3 medium
- 1 medium parsnip or celeriac celery root, peeled and chopped (450 g)
- 1 medium yellow onion chopped (150 g)
- 3 large Roma tomatoes halved (335 g)
- 4 cloves garlic peeled (20 g)
- 4 tablespoons olive oil 60 g
- ½ teaspoon crushed red pepper flakes 1 g
- 2 teaspoons smoked paprika 4 g
- 1 teaspoon fine sea salt divided (6 g)
- 3–3½ cups vegetable broth 705–825 g
- 1–2 tablespoons red wine vinegar to taste (15–30 g)
To Serve
- Yogurt plant-based, if needed
- Olive oil
- Roughly torn parsley or cilantro coriander leaves
Instructions
- Preheat oven to 400°F/200C. Line a baking pan with foil or parchment.
- Cut the peppers into large pieces, removing the seeds and veins.
- Peel the celeriac, cutting away any crevices that can't be peeled. Cut into 1"/2.5cm cubes
- Peel and chop the onion into quarters or eighths. Peel the garlic cloves. Halve the tomatoes.
- Place all the vegetables and aromatics on the prepared baking pan.
- Drizzle everything with olive oil and sprinkle on the crushed red pepper flakes and smoked paprika.
- Bake for 20 minutes, until the celeriac is soft and the tomatoes are gooey and bubbling.
- Turn the oven to broil and move the pan closer to the broiler for 5 minutes to lightly char the edges of the peppers and caramelize the tomato juices.
- Remove from the oven and allow to cool slightly.
- Add all the vegetables into a blender, pouring in any liquid that has settled in the bottom of the pan.
- Add 2 cups/470ml broth, 1 tbsp/15ml vinegar, and ½ tsp/3g salt and blend until smooth.
- Add more broth to desired consistency. Taste and adjust vinegar and salt as needed. The amount of broth may impact the salt so should be added first.
- Pour soup into a pot and heat.
- Serve into bowls and garnish with a light drizzle of yogurt, olive oil, cracked pepper and chopped parsley.
Notes
Salt: The amount of extra salt required will depend on the saltiness of your vegetable broth. Homemade broths will typically require extra salt added. The broth used in this recipe is Better than Bouillon Vegetable base.
Red pepper flakes: This is not intended as a very spicy soup. The crushed red pepper flakes add a more nuanced heat in place of ground black pepper. For more spice, increase to 1 tsp/2g.
Roma/Italian tomatoes are preferred as they have lower moisture, but any fleshy, mid-sized tomato will work.
Nutrition
Calories: 173kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1053mg | Potassium: 612mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3296IU | Vitamin C: 112mg | Calcium: 65mg | Iron: 1mg