This roasted red pepper and tomato soup could not come at a better time. The slow oven roasted vegetables give this soup a depth of flavor you will never find in a can. Our family’s favorite easy lunch is soup and grilled cheese sandwiches and this soup did not disappoint.
While looking for a way to enjoy my never-ending bounty of fresh tomatoes coming out of my garden, I decided to make my husband’s favorite soup. One of our local restaurants, P&M’s Kouzzina, serves this incredible roasted red pepper soup that makes it very easy to convince my husband to go there for lunch or dinner.
I’ve tried so many different store bought soups but they never comes close to P&M’s roasted red pepper and tomato soup. Of course not. Nothing can replace freshly made soup.
I was so excited to try out this recipe for roasted red pepper and tomato soup inspired by a similar recipe from Café Delites. I loved how they used potato to thicken the soup instead of using cream! They must have some serious love of garlic however because when I made the recipe as is, the garlic was potent. I cut back on the garlic, but if you love garlic, feel free to add some extra cloves.
With the weather starting to cool down, I’ve started digging out the warmer clothes and food wear. We cuddle a little closer around the nighttime fires. Our morning walks are crisp and we put our hands in our pockets to keep our fingers warm. My daughter eagerly slurps at her hot chocolate to warm her up after we come back from our walks. We’re sad to see summer go but look forward to the beauty of fall.
The approaching cooler weather encouraged some of my Canadian Food Creatives (#CDNFoodCreatives) friends to collaborate on a list of delicious soups and stews that will warm you from the inside. Nothing is more comforting then a warm bowl of soup or stew. You will want to keep this list handy for the coming colder months.
- Broccoli and Cheddar Soup by Food Mamma
- Roasted Chicken Minestrone Soup by My Kitchen Love
- Lighter Potato Leek Soup by Fuchsia Freezer
- Roasted Red Pepper and Tomato Soup by 365 Days of Easy Recipes
- Cream of Spinach Soup by I Say Nomato
- Miso Noodle Soup by The Refreshanista
- Chipotle Sweet Potato Soup with Polenta Croutons by Flavour and Savour
- Creamy Carrot Orange Soup with Cashews by Making Healthy Choices
- Roasted Butternut Squash Ginger Pear Soup by She Loves Biscotti
- 3 1/2 lbs assorted tomatoes, (Grape, Cherry, Roma, Beef Steak), chopped
- 4 cloves garlic
- 1 large onion, diced
- 1 red bell pepper, rough chopped
- 2-3 tablespoons olive oil
- 1 teaspoon Salt
- ½ teaspoon freshly ground black pepper
- 1/4 cup lightly packed fresh basil leaves, roughly chopped
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth
- Preheat your oven to 425F. Roughly chop your tomatoes and place them in a layer on a large baking sheet with a raised edge. Peel and smash the garlic cloves. Add them to the tomatoes.
- Remove the seeds from the pepper and roughly chop the pepper. Finely chop the onion. Add these chopped vegetables to the baking sheet.
- Drizzle the olive oil over top and sprinkle with salt and pepper. Lightly toss the vegetables to evenly distribute the oil, salt and pepper. Sprinkled the basil overtop.
- Place the baking sheet in the oven and cook for about 30 minutes, until the vegetables are soft.
- Meanwhile, in a large pot, bring your chicken broth to a boil. Cook your potatoes in the broth until they are nice and soft.
- When your roasted vegetables are cooked, remove from the oven and cool slightly before transferring them to a stand blender. Alternatively, if you have a hand blender, just add the roasted vegetables to your pot of potatoes and broth. If you are using a stand blender, you may need to blend your vegetables in batches. Puree both the roasted vegetables and the broth with the cooked potatoes. Once everything is blended well, combine the two purees into the large pot. Stir well to combine. Reheat the mixture if you wish.
- If you prefer a smoother soup, strain the soup through a sieve to remove the skins of the vegetables.
- This soup stores well in a mason jar in the fridge until you are ready to eat it. It should last up to 5 days in the fridge.