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Roasted Tomato and Red Pepper Soup

Cook Time 40 minutes
Total Time 40 minutes


  • 2 pounds of tomatoes , cored and halved
  • 1 red bell pepper
  • 1/2 cup diced onion
  • 2-3 mined garlic cloves
  • 1 cup vegetable broth
  • 3 tbs olive oil
  • basil or cilantro
  • salt and pepper to taste


  1. Preheat oven to 450 degrees.
  2. In a large bowl, combine 2 tbs oil with tomatoes, bell pepper, garlic and spices and mix evenly.
  3. Spread mixture on large baking pan, two if needed.
  4. Roast until they darken, about 30 minutes.
  5. In a large pot heat 1 tbs oil and add onion and cook covered until very tender, 10 minutes.
  6. Add the broth, tomatoes and bell pepper and heat on medium until boiling.
  7. Pour into a food processor and pulse until well mixed, in batches if needed.
  8. Pour back into pot and let simmer for a couple of minutes.
  9. Add salt, pepper and basil or cilantro to taste.