Imagine a soup so rich, so vibrant, and so incredibly delicious that it transforms ordinary vegetables into a culinary masterpiece. This Roasted Red Bell Pepper Heirloom Tomato Soup isn't just another recipe—it's a flavor explosion that will transport your taste buds straight to the sun-drenched kitchens of Italy. With its smoky roasted peppers, sweet heirloom tomatoes, and perfectly balanced herbs, this soup is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 red bell peppers
- 6 heirloom tomatoes, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to roast the bell peppers and enhance their natural sweetness.
- While the oven is heating, prepare the red bell peppers. Cut them in half lengthwise, remove the seeds and stems, and place them cut-side down on a baking sheet lined with parchment paper.
- Roast the bell peppers in the preheated oven for about 20-25 minutes, or until the skins are blistered and charred. This will add a smoky flavor to your soup.
- While the peppers are roasting, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, being careful not to burn the garlic.
- Once the bell peppers are done roasting, remove them from the oven and let them cool for a few minutes. When cool enough to handle, peel off the charred skin and chop the peppers into small pieces.
- Add the chopped roasted red bell peppers and the chopped heirloom tomatoes to the pot with the sautéed onions and garlic. Stir to combine.
- Add 1 teaspoon of thyme, salt, and pepper to taste. Stir the mixture well and cook for another 5 minutes, allowing the flavors to meld.
- Add enough water or vegetable broth to cover the vegetables (about 2-3 cups). Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the tomatoes are soft and the flavors are well combined.
- Once the soup is done simmering, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend it to your desired consistency.
- Taste the soup and adjust the seasoning with more salt, pepper, or thyme if necessary.
- Serve the roasted red bell pepper heirloom tomato soup hot, garnished with a drizzle of olive oil or fresh herbs if desired. Enjoy your delicious Italian-inspired soup!
Tips
- Choose peak-season heirloom tomatoes for the most intense flavor. The riper, the better!
- Don't rush the roasting of bell peppers—those charred edges are packed with smoky goodness.
- Use an immersion blender for the smoothest texture, but leave a few chunks if you love rustic soups.
- For extra richness, swap water with vegetable broth or add a splash of cream.
- Roast the peppers ahead of time to make soup preparation faster on busy days.
- Garnish with fresh basil or a drizzle of high-quality olive oil for a restaurant-worthy presentation.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
