Kicked Up Roasted Tomato + Pepper Soup
There is something magical about a roasted tomato soup and when you add roasted red peppers and a bit of a kick from red pepper flakes it puts into a new foodie dimension. Last summer I grew tomatoes here in Colorado for the first time and we had a big and beautiful harvest and I made ooooodles of Kicked up Roasted Tomato + Pepper Soup. I also roasted and froze a ton of tomatoes that we used over the winter. I hope to have a great harvest this year, too!
There are a ton of ways to enjoy tomato soup…. You can add cream to it for a bit of indulgence, add meatballs and bacon to bulk it up and add protein, add cheese, or loads of your favorite spices (I couldn’t decide on just one or two photos so I’ve included several of the diff versios we have made in this post.) My favorite way to enjoy tomato soup is to roast vine ripened tomatoes with red peppers, onions. garlic and herbs and red pepper flakes for a bit of a kick. It’s just enough heat to add a little tingle but not so much that it overpowers the flavor of the soup and is what really “kicks up” the soup.
Some of our fave ways to eat tomato soup:
- with chicken meatballs and parm cheese for a chicken parm soup
- with crispy bacon with cheddar and diced jalapenos
- with grilled cheese sammies
- with homemade garlic or foccacia bread
- simple with basil and cream
Let’s make some soup!
Round up your ingredients
Roast on a parchment or silicone mat lined baking sheet.
Pop everything into a blender and puree until smoooooth.
Finally load it all into a pan, add the broth, salt and pepper, basil, and red pepper flakes. Simmer for 15 minutes and then stir in the cream and butter and heat until the butter is melted.
Kicked Up Roasted Tomato + Pepper Soup
Ingredients
- 4 – 5 pounds Vine Ripened Tomatoes, sliced in halves or fourths
- 1 ea Red Bell Pepper, cut in 6 pieces
- Salt + Fresh Cracked Black Pepper
- Olive or Avocado Oil
- 14 ea Garlic Cloves
- 4 – 5 Cups Chicken Broth
- 2 Tbs Butter
- 3/4 – 1 Cup Heavy Cream
- 1/2 – 3/4 Cup Fresh Chopped Basil, or 2 Tbs Freeze Dried Basil
Optional Add Ins:
- Bacon
- Cheddar cheese
- Meatballs
- Parmesan cheese
- Diced jalapenos
- Croutons
Instructions
- Preheat oven to 400* F
- Coat tomatoes, peppers, and onions in olive oil and line up on a baking sheet. You may need to do 2 baking sheets so they roast and don’t just steam. Salt and Pepper all veggies.
- Roast veggies for 30-40 minutes (@400*) until toasty and soft. Flip halfway. When about 15 mins are left, add the garlic. The garlic burns if roasted the entire time.
- Toss all veggies and basil to a blender and blend until pureed smooth.
- Add to a large pot and add the chicken or vegetable broth. Simmer 15-20 mins and then add desired amt of red pepper flakes, heavy cream a bit at a time to you desired creaminess and then and butter and simmer gently until the butter is completely melted. Add more pepper flakes to taste.
- Serve hot with cacio e pepe crostini or your favorite bread.