Roasted Red Pepper, Tomato and Carrot Soup
Enjoy this smooth and creamy roasted tomato, carrot, and red pepper vegetable soup with some crusty bread or croutons and a side salad.
Equipment
- immersion blender
Ingredients
- 6 Roma tomatoes halved
- 2 large carrots peeled and cut into ½-inch pieces
- 1 large red bell pepper halved and seeded
- 1 medium sweet onion quartered
- 4 garlic cloves unpeeled
- 1½ tablespoons olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 16 ounces vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon Italian seasoning
- 2 teaspoons granulated sugar
- ½ cup heavy cream
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper or foil.
- Arrange the tomatoes, carrots, red bell pepper, onion, and unpeeled garlic cloves on the prepared sheet pan. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat.
- Roast for 25–30 minutes, or until the vegetables are tender and the carrots are easily pierced with a fork.
- Allow the vegetables to cool slightly. Remove the garlic and onion skins, then transfer the vegetables to a blender and blend until smooth.
- Transfer the blended vegetables to a saucepan. Stir in the vegetable broth, chili powder, Italian seasoning, and sugar. Heat over medium heat for 5 minutes, stirring occasionally.
- Reduce the heat and stir in the heavy cream. Serve warm with Parmesan cheese and toasted bread, if desired.
Notes
- For a thinner soup, add additional vegetable broth until it reaches your preferred consistency.
- A countertop blender will produce a smoother consistency, but an immersion blender also works.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently, stirring occasionally.
Nutrition
Serving: 1.5cCalories: 232kcalCarbohydrates: 19gProtein: 3.4gFat: 16.5gSaturated Fat: 7.5gSodium: 693mgFiber: 4.3gSugar: 10.8g
Did you try this recipe?Let me know how it was!