Roasted Red Bell Pepper and Tomato Soup

This roasted red bell pepper and tomato soup is perfect for when you’re craving something comforting and easy to make. We roast the vegetables before blending it into a soup, making this recipe very flavorful and healthy!

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This red bell pepper soup recipe uses whole ingredients like fresh red bell pepper, tomatoes, carrots, shallots and garlic. Using fresh ingredients, instead of jarred or canned, improves your health, boosts nutrients and the flavor. “Any type of processing such as canning, freezing or drying can deteriorate the quality of nutrients, fiber, flavor, and even natural color.” –Unidine

Ingredients You’ll Need

• 2 large red bell peppers
• 2 medium size tomatoes
• cooking oil
• 1 shallot
• 1 large carrot
• 4 large garlic cloves
• paprika
• cumin
• Italian seasoning
• broth (I used homemade shrimp shell broth)
• salt and black pepper

My favorite way to enjoy this bell pepper and tomato soup is with a grilled cheese. You have to dip it in the soup, its so delightful. Even better when you make the bread yourself! Here is my favorite white bread recipe, you’ll never want to buy bread again!

Tools you’ll Need

• blender
• Large Skillet
• Measuring cups
• measuring spoons
• Sharp knife

Recipes to Try Next..

• Easy White Bread Recipe
• Garbanzo Bean Soup
• Buttermilk English Muffins
• White Bean, Potato & Mushroom Soup
• Small Batch Focaccia Bread 

Roasted Red Bell Pepper and Tomato Soup

Servings 2-3

Ingredients

• 2 large red bell peppers, Sliced in half, Discard stems and seeds
• 2 medium size tomatoes, discard stem and slice in half
• cooking oil
• 1 shallot, peeled and sliced in half lengthwise into two pieces
• 1 large carrot, cleaned and chopped in half into two pieces
• 4 large garlic cloves, peeled and kept whole
• 1 tsp paprika
• 1/2 tsp cumin
• 1 tsp Italian seasoning
• 2 cups broth (I used homemade shrimp shell broth)
• salt and black pepper

Instructions

• Preheat oven to 475. prep ingredients according to the list above.
• Place the sliced bell peppers, tomatoes, shallot slices (keeping them in 2 chunks) and the carrot slices on a large lined baking sheet. Drizzle the vegetables with oil and mix evenly. Season the veggies with salt and pepper. Add the garlic cloves to a piece of foil. Drizzle a little oil and season the garlic with salt and pepper. Loosely wrap the foil up and add to the baking sheet. Roast everything 20-25 minutes or until the skins of the peppers have darkened.
• Remove from the oven and let the vegetables cool a bit. Using a blender, puree the vegetables until smooth.
• Heat medium large saucepan over medium heat. Add the pureed vegetables and the broth. Mix together and bring the soup to a boil over medium high heat. Once boiling, reduce the heat to low and simmer for 20 minutes.
• Season with salt and pepper to your taste preference. Serve hot with a grilled cheese Sandwich