Roasted Red Pepper, Tomato and Olive Soup
A delicious blend of roasted red peppers, fresh tomatoes, briny olives, garlic and shallots make an easy, delicious and healthy soup. Roast all of the veggies on a sheet pan, then puree until silky smooth.
Servings: 4 people
Calories: 239kcal
Equipment
Ingredients
- 2 pounds fresh tomatoes a mix of heirloom or vine-on and cherry tomatoes.
- 2 large red bell peppers
- ½ cup California green olives
- 3 shallots
- 1 head garlic
- 3 sprigs fresh thyme
- ¾ cup vegetable broth
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- 4 tablespoons California Olive Oil
- salt and black pepper to taste
- fresh basil leaves
Instructions
- Preheat the oven to 425 degrees f.
- Cut large tomatoes into thick slices, medium tomatoes into wedges and leave cherry tomatoes whole.
- Cut bell peppers into eighths, peel shallots and cut in half.
- Cut the top ⅓ off a head of garlic, exposing all of the cloves.
- Add tomatoes, peppers, shallots and green olives to a sheet pan. Place the garlic bulb on the pan with the cloves facing up and tuck the thyme sprigs under a slice of tomato so they don't burn.
- Drizzle everything with olive oil and then flip the garlic bulb cut side down on the sheet pan.
- Roast veggies for 40 minutes. When they are cool enough to handle, peel away as much of the skin as possible from the peppers and tomatoes. Squeeze the softened head of garlic to release the cloves and remove the stems from the thyme.
- Add roasted veggies to a pot on the stove top over medium heat and add dried oregano, smoked paprika and vegetable broth. Bring to a simmer, turn the heat down to low, cover and cook for 8-10 minutes.
- Use an immersion blender to puree the soup until very smooth. Taste and season with black pepper and more salt if necessary. Garnish with a drizzle of olive oil and torn fresh basil leaves.
Notes
If you don't have an immersion blender, you can use a regular high-speed blender. Just wait for the soup to cool before transferring. Never blend hot soup.
To cut the acidity in tomato soup, add a small pinch of baking soda or add sugar to taste.
Nutrition
Calories: 239kcal | Carbohydrates: 21g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 282mg | Potassium: 819mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4626IU | Vitamin C: 141mg | Calcium: 64mg | Iron: 2mg