Roasted Vegetable Tomato Soup

Are you in search of a soul-warming soup that's not only hearty and flavorful but also fits your dietary needs? Look no further! Today, I'm thrilled to share with you a recipe that ticks all the boxes: Roasted Red Pepper and Tomato Soup. This vibrant and satisfying dish is not only gluten-free and dairy-free but also comes with zero Weight Watchers points, making it a guilt-free indulgence for anyone watching their intake.

**Why Roasted Red Pepper and Tomato Soup?**

This soup is a celebration of fresh, wholesome ingredients. It's packed with the goodness of red peppers, vine-ripe tomatoes, onions, carrots, and garlic, all roasted to perfection to bring out their natural sweetness and depth of flavor. The combination of these vegetables creates a symphony of tastes that will delight your taste buds with every spoonful.

**A Simple Yet Flavorful Preparation**

The preparation of this soup is straightforward and requires just a few simple steps. Begin by roasting the red peppers until charred, then roast the tomatoes, onions, carrots, and garlic until caramelized and fragrant. While the veggies are roasting, prepare the broth infused with aromatic spices like Italian seasoning, smoked paprika, and red pepper flakes. Once everything is roasted and ready, blend it all together until smooth, and simmer for a few minutes to marry the flavors.

**Customize to Your Taste**

One of the beauties of this recipe is its versatility. Feel free to customize it according to your preferences. For a touch of sweetness, you can add a bit of granulated stevia or brown sugar. If you prefer a creamier texture, stir in some fat-free half and half or heavy cream. Want to spice things up? Add your favorite salsa for a southwestern kick.

**Serve and Enjoy**

To serve, ladle the soup into bowls and drizzle with balsamic vinegar for a tangy finish. Garnish with fresh basil leaves and season with salt and pepper to taste. If you're not adhering to a gluten-free diet, pair it with your favorite bread or top it with crunchy croutons for added texture.

**Final Thoughts**

This Roasted Red Pepper and Tomato Soup is a testament to the fact that healthy eating can be incredibly delicious and satisfying. Whether you're looking for a comforting meal on a chilly evening or a nourishing lunch option, this soup has got you covered. So, gather your ingredients, fire up your oven, and get ready to delight your senses with this wholesome and flavorful dish.

Tools we love:

Cutting board: As you embark on your culinary journey to create the delicious Roasted Red Pepper and Tomato Soup, let Audra Style cutting boards be your trusty sidekick. Its smooth surface provides the perfect canvas for chopping and preparing your fresh vegetables with precision and ease. As you chop, dice, and slice, take a moment to admire the intricate details of the hand-painted design, each stroke of the brush telling a story of craftsmanship and creativity. Shop cutting boards here.

Immersion blender: For effortless blending and silky smooth soups every time, I highly recommend investing in an immersion blender. Its compact design and powerful motor make it a versatile tool in any kitchen, perfect for pureeing vegetables directly in the pot without the hassle of transferring hot liquids to a traditional blender. With just a push of a button, you can achieve the perfect consistency for your soups, sauces, and smoothies in seconds. Say goodbye to lumps and uneven textures, and hello to culinary perfection with an immersion blender by your side. Shop my favorite immersion blender here.

• 4 red peppers
• 10 vine ripe tomatoes quartered
• 1 red onion chopped
• 1 head of garlic
• 3 large carrots peeled, quartered lengthwise and chopped in thirds
• 1 Tbsp Italian seasoning
• salt
• pepper
• cooking spray
• 3 tsp chicken bouillon granules or 3 cups of chicken stock
• 1 tsp smoked paprika
• 2 Tbsp tomato paste
• 1 can fire roasted tomatoes
• 1 tsp red pepper flakes
• half cup fresh basil leaves
• balsamic vinegar

1. Lightly spray red peppers with cooking spray and broil on the top shelf in a shallow baking dish until charred. Make sure to turn and flip peppers so all sides are broiled. Once charred, place in plastic bag and seal and allow peppers to cool.
2. Heat oven to 450.
3. Lightly coat roasting pan with cooking spray and add tomatoes, onion, carrots and sprinkle with Italian seasoning and salt and pepper. Roast in oven for 45 minutes, stirring occasionally.
4. Cut off top of head of garlic, salt and pepper and wrap lightly in foil and add to oven. Roast until soft, around 30 minutes.
5. While veggies are roasting, add 3 tsp of chicken bouillon granules(can use veggie stock if vegan or vegetarian) to 3 cups of water and add to large pot.
6. To pot, add can of fire-roasted tomatoes, 1 tsp smoked paprika, 2 Tbsp of tomato paste, and red pepper flakes to taste.
7. When cool enough to touch, peel, seed and stem roasted red peppers, chop and add to pot. Bring to low boil.
8. When garlic is soft, caramelized, remove from oven and allow to cool. Once cool, squeeze cloves into pot.
9. When veggies have finished roasting, broil for around 10 minutes. Add a basil leaves to pan for the last two minutes. When veggies are browned with crispy bits, remove from oven and add to pot.
10. Use an immersion blender to blend until smooth. Simmer for about ten minutes.
11. Serve with a drizzle of balsamic vinegar and salt and pepper to taste.

*If you like a bit sweeter, you can add 1/4 cup of granulated stevia. You can also use brown sugar if you aren't watching your sugar intake.

*If you want it creamy, you can add 1/4 cup of fat-free half and half or you can use heavy cream if you're not watching your fat intake.

*For a southwestern kick, add 1/2 cup of your favorite salsa before blending.

*If you aren't gluten-free, top with croutons or use a dip for your favorite bread.

I hope this recipe for Roasted Red Pepper and Tomato Soup inspires you to get creative in the kitchen and treat yourself to a delicious and nutritious meal. Have you tried making this soup before, or do you have any questions about the recipe? I'd love to hear from you! Feel free to share your thoughts, tips, or any variations you've tried in the comments below. Happy cooking! 🍲✨