top of page

Oven Roasted red pepper tomato soup


* 4-5 large tomatoes

* 2 red bell peppers

* 3-4 garlic cloves, peeled

* 1 small onion

* 1 tablespoon olive oil

* 2 cups vegetable stock -optional

* 1/2 teaspoon kosher salt

* Pinch of black pepper


1. Preheat oven to 200º C

2. Cut tomatoes and onion into wedges, you will want 6-8 wedges from each tomato depending on the size. Slice red bell peppers in half the long way, remove stem, seeds, and white insides.

3. Add tomatoes, onion, pepper, and garlic to a sheet pan, drizzle with olive oil. Ensure the pepper halves are all skin side up and the tomatoes are all seed side up, this will ensure proper roasting. Season with the salt and pepper.

4. Bake for 10-15 minutes until peppers and tomatoes are soft and have started to brown.

5. Once the vegetables are done cooking, remove them from the oven. Let the sheet pan rest 2-3 minutes.

For a Stand Blender: In 2 batches (as to not overcrowd) add the roasted vegetables to your food processor or blender. Blend for 10-20 seconds depending on how chunky you like your soup. Carefully add the stock.

For an Immersion Blender: Add vegetables to the stock. Carefully blend with the immersion blender until smooth.

Serve with bread and butter


bottom of page