Healing Roasted Tomato and Red Pepper Soup

Name: Healing Roasted Tomato and Red Pepper Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 6 cups tomatoes (I used a combo of cherry and vine-ripened, but any kind will do); 1 white onion, sliced; 2 tablespoons olive oil; Salt; 6 to 7 garlic cloves, peeled; 2 large red bell peppers; Red pepper flakes to taste (optional); Salt to taste; 2 teaspoons red wine vinegar; 2 teaspoons olive oil

18 steps

Prep:5minCook:30min

This soup is packed with sweet roasted tomatoes and smoky roasted red bell peppers. It's thick and comforting. It's great on its own or delicious served with gluten free croutons, bread, or a grilled cheese sandwich.

Updated at: Thu, 17 Aug 2023 09:48:55 GMT

Ingredients

4 servings

6 cupstomatoes

I used a combo of cherry and vine-ripened, but any kind will do

1white onion

sliced

2 tablespoonsolive oil

2 teaspoonsred wine vinegar

2 teaspoonsolive oil

Instructions

Step 1

Preheat your oven to 400 degrees.

Step 2

TOMATOES/ONION/GARLIC:

Step 3

If using larger tomatoes, cut them into fourths.

Step 4

Place the tomatoes and onion on a large rimmed baking sheet (or divide into two smaller baking sheets if too close together). Toss with the olive oil and the salt and spread out evenly.

Step 5

Place the garlic cloves on a large piece of tin foil and drizzle with a little oil. Wrap the garlic up tightly so that the cloves are all laying flat. Place the garlic on the baking sheet.

Step 6

Roast everything for 20 to 22 minutes, flipping halfway through. Everything should be tender and the tomatoes will have released their juices.

Step 7

RED PEPPERS:

Step 8

While the tomatoes are roasting start roasting the peppers.

Step 9

Gas Stove method: Turn two gas burners on high. Place a red pepper on each gas burner and allow the skin to char, about 2 to 3 minutes per side. Use tongs to rotate the pepper so each side is really black and blistered (see picture). You may see the skin catch on fire every once in awhile.That’s okay, it usually goes out quickly. Don’t walk away from the peppers.

Step 10

Broiler Method: Turn on your broiler. If you don ‘t have a broiler that is separate from your oven then you will need to wait until the tomatoes are done roasting. Place the peppers on a rimmed baking sheet and place them as close to the broiler as you can. Broil for 3 to 5 minutes per side, or until all the sides are well charred.

Step 11

Once the peppers are charred place them in a large mixing bowl. Cover tightly with plastic wrap. Allow the steam to help loosen the skin, about 5 minutes.

Step 12

Use a paper towel to peel off most of the blackened skin from the red pepper. Make sure to leave behind some char as it adds that smoky flavor. I actually like to leave a lot of the char on the pepper.

Step 13

Cut the bell pepper, removing the core and seeds.

Step 14

BLEND:

Step 15

Allow the roasted tomatoes to cool slightly. Add all ingredients to your blender, including the red wine vinegar, red pepper flakes, and olive oil, working in batches so that the blender is only halfway full at a time. Blend until smooth.

Step 16

Taste and adjust seasoning as needed: more salt to bring out the flavor, or a little red wine vinegar for more tang, or red pepper flakes for a little more heat.

Step 17

If the soup has cooled too much you may need to reheat it before serving.

Step 18

Serve with gluten free stove top croutons, other gluten free bread, or gluten free grilled cheese sandwich, if desired. Also delicious on its own. Enjoy and be healed my friends!

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