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Roasted Tomato Soup Recipe
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5 from 6 votes

Roasted Tomato Soup Recipe

This creamy roasted tomato soup recipe is made with plump, juicy tomatoes, roasted red peppers, and the perfect blend of spices, incredibly flavorful.
Prep Time10 minutes
Cook Time45 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: chili peppers, recipe, spicy, tomatoes
Servings: 8 cups
Calories: 121kcal
Author: Mike Hultquist

Ingredients

  • 3 pounds fresh tomatoes stems removed, sliced in half
  • 2 red bell peppers stemmed, seeded, sliced in half lengthwise (~12 ounces total)
  • 1 tablespoon olive oil + more as needed + more as needed
  • 1 large onion chopped
  • 1 large bulb garlic peeled and chopped
  • 1-2 hot peppers to taste *optional - I used 2 devil’s tongue peppers, but see my NOTES section on this
  • 2 cups chicken stock or vegetable stock
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon spicy chili flakes
  • ½ cup heavy cream (use Mexican Crema or sour cream mixed with a bit of milk for a lighter version)
  • FOR SERVING: Fresh chopped basil, fresh sliced cherry tomatoes, spicy chili flakes, olive oil

Instructions

  • Heat oven to 400 degrees Set the tomatoes and bell peppers onto a lightly oiled baking sheet, skin sides up. Brush lightly with oil.
  • Bake for 15-20 minutes, or until the skins char. Remove from the oven then peel away and discard the charred skins. Lightly chop the roasted bell peppers.
  • While the tomatoes and peppers are baking, heat 1 tablespoon olive oil in a large pot.
  • Add the onion and hot peppers (if usinand cook for 5 minutes to soften them up.
  • Add the garlic and cook about 1 minute, or until you can smell that gorgeous garlic.
  • Add the roasted tomatoes and bell peppers along with your stock, paprika, salt and chili flakes. Stir.
  • Bring to a boil then reduce the heat and simmer for 30 minutes to let the flavors mingle.
  • Use a stick blender to blend the soup until smooth. Or, transfer the soup in batches to a food processor or blender. Process until smooth.
  • Return the soup to the pot. Stir in the heavy cream and heat slightly through.
  • Serve with fresh chopped basil, extra spicy chili flakes, fresh sliced cherry tomatoes and a bit of olive oil swirled over the top.

Notes

Makes 8 cups of soup

Nutrition

Calories: 121kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 547mg | Potassium: 540mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3251IU | Vitamin C: 71mg | Calcium: 34mg | Iron: 1mg