Roasted Tomato and Pepper Soup

This roasted tomato and pepper soup is perfect when you need something tasty, filling, and nutritious.

 Paired with a grilled cheese sandwich on sourdough bread (I love how the cheese melts through the holes in the bread), this makes a wonderful lunch or a light dinner.

There is a wonderful combination of ingredents in this soup, including tomatoes, a jalapeño pepper, onion, garlic, herbes de Provence, wine, chicken stock, and red bell pepper. 

I chose this tomato soup, mostly because I have always wanted to try making it from scratch, and because I love anything spicy. 

Plus, you roast the tomatoes to deepen their flavor. 

To roast the tomatoes, you heat the oven to 275 degrees F, cut the tomatoes in half and toss them with olive oil, salt, and pepper, and roast them for an hour, cut side down. 

This really intensifies the flavor. I prefer to use Campari tomatoes, but Roma tomatoes will work too. 

I originally posted this soup in November, 2013. I've updated the photos and added a printable recipe card. 

This soup was just as good as I remembered. 

This week, the Dinner Table group is posting spring side dish recipes. Be sure to check out everyone's delicious sounding side dishes using the bounty of spring. 

Celebrate Spring Sides

• Creamy Pasta Primavera by Making Miracles
• Cucumber and Purple Daikon Radish Salad with Dill Dressing by Blogghetti
• Curried Peas by Magical Ingredients
• Herb Roasted Artichokes by That Recipe
• Homemade German Spaetzles by Art of Natural Living
• Roasted Asparagus with Feta and Sun Dried Tomatoes by Hezzi-D's Books and Cooks
• Roasted Tomato and Pepper Soup by Karen's Kitchen Stories

Roasted Tomato and Pepper Soup

Yield: 8 servings

Author: Karen's Kitchen Stories

This roasted tomato and pepper soup is perfect when you need something tasty, filling, and nutritious.

Ingredients

• 16 Campari or Roma tomatoes, cut in half
• 2 T olive oil
• Kosher salt and freshly ground black pepper
• 2 T water
• 1 jalapeño pepper
• 1 large onion, chopped
• 4 large cloves of garlic, minced
• 1 T dried herbes de Provence
• 1 C dry white wine
• 1 Qt chicken stock
• 1 small red bell pepper
• Sour cream, olive oil, or croutons for garnish

Instructions

1. Preheat the oven to 275 degrees F and line a rimmed baking sheet with parchment or foil.
2. Place the tomato halves in a large bowl and toss with 1 T of the olive oil, salt, and pepper.
3. Place the tomatoes cut side down onto the baking sheet and bake for one hour.
4. Take the tomatoes out of the oven, remove their skins, and turn them over. Place them back in the oven and bake another 30 to 60 minutes, until shriveled but not dry. Remove from the oven.
5. Set the oven to broil and line a small baking sheet with foil. Cut the jalapeño in half lengthwise and remove the stem, ribs, and seeds. Broil until blackened, about 5 minutes (but watch closely. Place the broiled chile in a bowl and cover with plastic wrap. When cooled, remove the skin.
6. In a 4 quart saucepan, saute the onion in 1 T of the olive oil on low until soft, about 10 to 12 minutes. Add the garlic and herbes de Provence and saute about 2 minutes more. Add the wine and cook for about 2 minutes. Add the chicken stock and simmer for about 15 minutes. Transfer the liquid into large heatproof measuring cup or bowl.
7. Cut the optional red bell pepper into 1 inch squares and microwave in a lightly covered bowl for about 2 minutes.
8. Blend the ingredients with an immersion blender, or in batches in a blender and place back into the saucepan. Heat on low and add salt and pepper to taste.

Calories

332.60

Fat (grams)

4.58

Sat. Fat (grams)

0.86

Carbs (grams)

31.26

Fiber (grams)

1.05

Net carbs

30.21

Sugar (grams)

26.83

Protein (grams)

1.57

Sodium (milligrams)

106.80

Cholesterol (grams)

1.91

https://www.karenskitchenstories.com/2013/11/roasted-tomato-and-pepper-soup.html

Karen's Kitchen Stories

tomatos, soup

Side dish

American

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