Tomato & Red Pepper Soup
Roasted Tomato & Red Pepper Soup with Homemade Croutons
4 servings | 1 hour
Step away from the canned tomato soup and give this Roasted Tomato & Red Pepper Soup a try. With roasted veggies, a hint of spice, and crispy homemade croutons, this flavorful soup is perfect for a cozy meal.
Tomato soup is a beloved classic, but this Roasted Tomato Soup with Homemade Croutons has a depth of flavor that’s hard to beat. Made with fresh summer tomatoes and roasted red peppers, this soup is rich, vibrant, and spiced with Calabrian chili paste. Roasting the vegetables intensifies their natural sweetness, creating a robust base that’s complemented by caramelized onions, garlic, and a hint of fresh basil. Serve it with crunchy homemade croutons for a meal that’s perfect for any season, but especially when tomatoes are at their peak.
A little info on America’s it girl soup
If they're even reading this recipe, my crew of tomato-hating followers is going to love finding out that tomatoes were once thought to be "poisonous apples" by early Europeans and Americans. It wasn't until the necessity of canned food during the Civil War that these little fruits started gaining popularity. Between Campbell's making soup affordable and easy for the home cook and Andy Warhol's iconic 1960s Campbell's Soup Can painting, tomato soup became a household norm—and to this day is still a widely popular soup here in the States. Many canned versions of this soup are available but, like most dishes, nothing compares to a homemade pot. Summer tomatoes will always win (a little secret between you and me though: Trader Joe's boxed tomato soup absolutely smacks... but don't tell anyone I said that and make my version, ok?)
Controversial opinion: tomato soup is a summer food
I know the temperatures this summer are hitting an ungodly level for a lot of you and you're probably trying to find ways to not turn on your oven but this recipe is worth it. Tomato soup is truly best in the summer when tomatoes are at their peak flavor. Roasting the veggies allows for a much deeper, incredible flavor in the tomatoes and peppers—which are the main stars of this dish after all. So find your least sweltering summer day and roast those veggies!
Fancy a glass of vino with your soup?
The two wines I just won't stop recommending because I worship at the House of Tomato: Beaujolais and Sauvignon Blanc. They would pair so nice here since we want a light, high acid wine here to work in tandem with this acidic, punchy soup.
Roasted Tomato & Red Pepper Soup with Homemade Croutons
4 servings | 1 hour
Ingredients
8 tomatoes on the vine, halved
2 red bell peppers, cored and halved
Olive oil
3 tbsp butter
1 yellow onion, diced
4 garlic cloves, minced
1-2 tsp Calabrian chili paste
28 oz can of crushed tomatoes
2 ½ cups veggie stock
½ cup basil, packed
Kosher salt
Fresh cracked pepper
Crusty bread
1 tbsp parsley, finely chopped for garnish
Instructions
Preheat your oven to 425. Line a full baking sheet with parchment paper.
Add 8 halved tomatoes and 2 halved red bell peppers to a sheet pan, drizzle with 1 tablespoon olive oil and season with a pinch of salt and a few cranks of fresh cracked pepper. Place the veggies cut side down and roast for 30 minutes.
Melt 3 tablespoons butter in a large pot, add 1 diced yellow onion, season with a pinch of salt and sauté for 15-20 minutes until soft and caramelized.
Add 4 minced garlic cloves and sauté until fragrant, about 1 minute.
Add 1-2 teaspoons of Calabrian chili paste, depending on your spice tolerance, and sauté for 1-2 minutes.
Add a 28 ounce can of crushed tomatoes, 2 ½ cups veggie stock, and ½ cup basil. Remove the roasted veggies from the oven and add them directly into the pot. Bring the soup mixture to a gentle simmer and cook for 20 minutes (I like to partially cover the pot with a lid so the steam can escape but the tomatoes don’t paint your kitchen as they sputter).
While the soup simmers, rip the crusty bread into bite size pieces. This allows for rough edges and more crispiness. Place the torn bread pieces on a sheet pan, drizzle well with olive oil, and season with a big pinch of salt and a few cranks of fresh cracked pepper. Bake at 425 until golden, about 10-15 minutes.
Once the soup is ready, turn off the heat and blend to your desired consistency using an immersion blender or regular blender (be careful with that one!)
Dish the soup in bowls, top with croutons, a drizzle with olive oil, a sprinkle of chopped parsley, and top with a pinch of flake salt.
