Roasted Tomato and Bell Pepper Soup
Roasted Tomato and Bell Pepper Soup
Ingredients
For Roasting
- 2 bell peppers, chopped into large chunks
- 3 tomatoes on the vine, halved or quartered
- 3 garlic heads, unpeeled
- 1 onion, chopped into large chunks
- 1 cup cherry tomatoes
- 3 roma tomatoes, chopped into large chunks
- 1 teaspoon rosemary, dried, or 1 sprig fresh
- 1 teaspoon Italian seasoning
- 1/2 teaspoon oregano
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 2 tablespoons olive oil, for drizzling
For the Soup Base
- 2 quarts beef bone broth
- 1 cup fresh basil leaves, packed
- 1 cup heavy cream
- 1/2 teaspoon oregano, as needed for re-seasoning
- 1 teaspoon Italian seasoning, as needed for re-seasoning
- 1/2 teaspoon salt, as needed for re-seasoning
- 1/4 teaspoon black pepper, as needed for re-seasoning
Instructions
- 1
Preheat your oven to 450°F. Line a large baking sheet or dish with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 450
- 2
Prepare the vegetables for roasting: chop the bell peppers, onion, and roma tomatoes into large, rustic chunks. Halve or quarter the tomatoes on the vine.
⏱️ 10 min
- 3
Arrange all the chopped vegetables, cherry tomatoes, and whole unpeeled garlic heads on the prepared baking sheet. Drizzle generously with olive oil.
⏱️ 2 min
- 4
Season the vegetables evenly with rosemary, Italian seasoning, oregano, salt, and black pepper. Toss gently to ensure everything is coated.
⏱️ 3 min
- 5
Roast the vegetables in the preheated oven for 40 to 60 minutes, or until they are very tender and slightly caramelized. The garlic should be soft when squeezed.
⏱️ 50 min•🌡️ 450
- 6
Carefully transfer all the roasted vegetables, including any juices from the pan, into a large, heavy-bottomed pot. Squeeze the softened garlic cloves out of their skins and add them to the pot.
⏱️ 5 min
- 7
Pour in the beef bone broth and add the fresh basil leaves. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min
- 8
Remove the pot from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it reaches your desired consistency. For a smoother soup, blend longer.
⏱️ 5 min
- 9
Stir in the heavy cream. Return the pot to low heat and gently simmer for another 5-10 minutes, allowing the flavors to meld. Do not boil after adding cream.
⏱️ 10 min
- 10
Taste the soup and adjust seasonings as needed with additional oregano, Italian seasoning, salt, and black pepper. Serve hot and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Tomato and Bell Pepper Soup
For Roasting
- 2 bell peppers, chopped into large chunks
- 3 tomatoes on the vine, halved or quartered
- 3 garlic heads, unpeeled
- 1 onion, chopped into large chunks
- 1 cup cherry tomatoes
- 3 roma tomatoes, chopped into large chunks
- 1 teaspoon rosemary, dried, or 1 sprig fresh
- 1 teaspoon Italian seasoning
- 1/2 teaspoon oregano
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 2 tablespoons olive oil, for drizzling
For the Soup Base
- 2 quarts beef bone broth
- 1 cup fresh basil leaves, packed
- 1 cup heavy cream
- 1/2 teaspoon oregano, as needed for re-seasoning
- 1 teaspoon Italian seasoning, as needed for re-seasoning
- 1/2 teaspoon salt, as needed for re-seasoning
- 1/4 teaspoon black pepper, as needed for re-seasoning
Instructions
- 1
Preheat your oven to 450°F. Line a large baking sheet or dish with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 450 - 2
Prepare the vegetables for roasting: chop the bell peppers, onion, and roma tomatoes into large, rustic chunks. Halve or quarter the tomatoes on the vine.
⏱️ 10 min - 3
Arrange all the chopped vegetables, cherry tomatoes, and whole unpeeled garlic heads on the prepared baking sheet. Drizzle generously with olive oil.
⏱️ 2 min - 4
Season the vegetables evenly with rosemary, Italian seasoning, oregano, salt, and black pepper. Toss gently to ensure everything is coated.
⏱️ 3 min - 5
Roast the vegetables in the preheated oven for 40 to 60 minutes, or until they are very tender and slightly caramelized. The garlic should be soft when squeezed.
⏱️ 50 min•🌡️ 450 - 6
Carefully transfer all the roasted vegetables, including any juices from the pan, into a large, heavy-bottomed pot. Squeeze the softened garlic cloves out of their skins and add them to the pot.
⏱️ 5 min - 7
Pour in the beef bone broth and add the fresh basil leaves. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min - 8
Remove the pot from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it reaches your desired consistency. For a smoother soup, blend longer.
⏱️ 5 min - 9
Stir in the heavy cream. Return the pot to low heat and gently simmer for another 5-10 minutes, allowing the flavors to meld. Do not boil after adding cream.
⏱️ 10 min - 10
Taste the soup and adjust seasonings as needed with additional oregano, Italian seasoning, salt, and black pepper. Serve hot and enjoy!
⏱️ 5 min