Roasted Red Pepper and Tomato Soup

Name: Roasted Red Pepper and Tomato Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 8 to 9 medium tomatoes (about 5 pounds), cored and quartered; 3 red bell peppers (about 1 pound), seeded and quartered; 2 small yellow onions, cut into wedges about 3/4″ wide on the outer edges; 2 tablespoons extra virgin olive oil, divided; 6 cloves garlic, unpeeled; 4 cups (32 ounces) vegetable broth; 1/4 teaspoon smoked paprika; Pinch of cayenne pepper (omit if sensitive to spice); Fine salt and freshly ground black pepper, to taste

Instructions

Prep:15minCook:55min

Roasted red pepper and tomato soup to celebrate the end of summer heat. Make a giant batch to freeze for cooler weather! Recipe yields a lot of soup (about 12 cups), and leftovers freeze well.

Updated at: Wed, 16 Oct 2024 11:30:02 GMT