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Roasted Bell Pepper and Tomato Soup

Roasty, toasty, and simple to create, this bell pepper soup will usher you into the cooler seasons with warm spices, and a savory finish.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Servings: 6
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • Bell peppers any colors, small or large. The more you use, the more soup they will yield.
  • 3 Heads of garlic Adjust to your preference
  • 6 Roma tomatoes Any other tomato variety is fine, too
  • 1-2 Onion Yellow or red onions work best
  • 16 ounces Broth of choice Vegetable, beef, chicken, etc.
  • 1 tsp Olive oil
  • 1 tsp Salt/Pepper
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 1 tsp Cayenne pepper If you want it spicy; otherwise omit this, and the red pepper fl
  • 1 tsp Red pepper flakes

Equipment

  • 1 Baking sheet
  • Parchment paper
  • 1 Blender standing or immersion
  • 1 Soup pot
  • 1 Cutting board
  • 1 Knife

Method
 

Roasting the veggies
  1. Preheat your oven to 400℉.
  2. Prepare your baking sheet by lining it with parchment paper. Remember to cut it to shape, so you don't waste any. (Things are expensive these days!)
  3. Cut bell peppers in half, and remove the seeds, then place the halves face down on the baking sheet.
  4. Peel and cut the onions into halves or quarters and place them on the baking sheet.
  5. To prep the garlic, take the whole head (meaning the whole thing with its multiple cloves) and chop off the top and bottom. Peel off the loose, papery skin, but you can safely leave the rest on. Place garlic heads upright onto the baking sheet.
  6. Cut the tomatoes in half, and place them face down onto the baking sheet
  7. Drizzle olive oil over the garlic and tomatoes. It's not necessary to coat the peppers, as we want the skin to get slightly charred.
  8. Bake the veggies at 400℉ for about 35 minutes or until the peppers look nice and soft.
Blending everything together
  1. Once the veggies are done cooking, let them cool slightly.
  2. Remember, adding hot items to a blender can be dangerous, so do not overfill the blender and allow the steam to vent in between pulses.
  3. Once cooled, remove the (now softened) garlic cloves from the skin, and place them into the blender. They should pop out of the garlic skin easily by hand.
  4. Add the rest of the roasted veggies to the blender.
  5. Add a drizzle of olive oil, the broth, and spices to the blender. Pulse a few times to help it along before blending until smooth and creamy.
  6. Taste test between blending sessions, and adjust the spices to your preference. Also feel free to adjust the amount of broth if you want a thinner consistency.
  7. Once you are happy with the taste and consistency, pour the blended soup into your soup pot and heat on medium-medium high until it is steaming and hot.

Notes

I included a generally recommended amount for the spices and seasonings. However, if you're like me, and prefer to season with reckless and creative disregard, please feel free. I would never dream of hindering your spicy creativity, so please season according to taste.