Homemade Roasted Bell Pepper and Tomato Soup Recipe

This roasted red pepper and tomato soup is an easy, make-ahead meal built for real life. It is also freezer-friendly, and ideal for canning. It uses simple ingredients - tomatoes, onion, bell peppers, a dash of wine, fresh herbs and simple pantry staples. It costs a fraction of a meal kit soup and is much healthier than any store-bought alternatives - perfect for busy households, and anyone cooking healthy and smart.

Course: Lunch, Soup, Weekday Dinner

Cuisine: European

Diet: Vegetarian

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Servings: 12

Ingredients

8 to 10 large red bell peppers roasted, peeled, and chopped | ~3 to 3.5 lbs = 1.4 - 1.6 kg
8 to 10 medium ripe tomatoes chopped | ~3 to 3.5 lbs = 1.4 - 1.6 kg
2 large white onions chopped | ~1 lb = 450 g
6 garlic cloves minced
8 cups vegetable broth | ~2 L
1 cup dry white wine | ~240 ml
1 ½ tbsp. sugar optional, to balance acidity
2 to 3 tsp salt to taste
1 to 2 tsp freshly ground black pepper to taste
2 to 3 tsp fresh thyme leaves
2 to 3 tsp fresh oregano leaves
3 tbsp neutral oil - grape seed canola, or light olive oil | ~45 ml

Instructions

Roast the peppers.

Preheat oven to 425°F (220°C).
Wash and dry peppers.
Once dry, roast pepper until skins blister (20–25 minutes).
Place in a covered bowl to steam for 10 -20 minutes, then peel skins.
Chop or divide into segments and set aside.

Sauté onions.

In a large pot, heat oil over medium heat.
Add onions and cook on low until translucent (about 10 minutes).

Sauté garlic.

Add garlic to the pot.
Cook until soft and fragrant (about 3 minutes).

Add tomatoes, peppers and herbs.

Stir in tomatoes, thyme, oregano, and sugar.
Cook 5–10 minutes until tomatoes soften.
Add roasted peppers and mix to combine

Add liquids

Add white wine. Stir, scraping any browned bits from the bottom. Let the mixture come to a simmer. Simmer until wine reduces by about 50%
Add vegetables stock. Bring to a boil, then reduce to a simmer and cook on low, with a lid partially on, for 30 minutes.

Blend.

Use an immersion blender to purée until smooth (or transfer in batches to a blender).
Adjust salt and pepper to taste.

Serve or preserve.

Enjoy immediately, freeze in portions, or pressure can following recommended guidelines.