Kicked Up Roasted Tomato + Pepper Soup
A rich and creamy roasted tomato soup with just enough spice (heat) that gently warms your soul. Serve with your favorite bread any time you need a warm, comforting meal.
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.