This roasted tomato and pepper soup is perfect when you need something tasty, filling, and nutritious.
Paired with a grilled cheese sandwich on sourdough bread (I love how the cheese melts through the holes in the bread), this makes a wonderful lunch or a light dinner.
There is a wonderful combination of ingredents in this soup, including tomatoes, a jalapeño pepper, onion, garlic, herbes de Provence, wine, chicken stock, and red bell pepper.
I chose this tomato soup, mostly because I have always wanted to try making it from scratch, and because I love anything spicy.
Plus, you roast the tomatoes to deepen their flavor.
To roast the tomatoes, you heat the oven to 275 degrees F, cut the tomatoes in half and toss them with olive oil, salt, and pepper, and roast them for an hour, cut side down.
This really intensifies the flavor. I prefer to use Campari tomatoes, but Roma tomatoes will work too.
I originally posted this soup in November, 2013. I've updated the photos and added a printable recipe card.
This soup was just as good as I remembered.
This week, the Dinner Table group is posting spring side dish recipes. Be sure to check out everyone's delicious sounding side dishes using the bounty of spring.
Celebrate Spring Sides
- Creamy Pasta Primavera by Making Miracles
- Cucumber and Purple Daikon Radish Salad with Dill Dressing by Blogghetti
- Curried Peas by Magical Ingredients
- Herb Roasted Artichokes by That Recipe
- Homemade German Spaetzles by Art of Natural Living
- Roasted Asparagus with Feta and Sun Dried Tomatoes by Hezzi-D's Books and Cooks
- Roasted Tomato and Pepper Soup by Karen's Kitchen Stories
Roasted Tomato and Pepper Soup
Ingredients
- 16 Campari or Roma tomatoes, cut in half
- 2 T olive oil
- Kosher salt and freshly ground black pepper
- 2 T water
- 1 jalapeño pepper
- 1 large onion, chopped
- 4 large cloves of garlic, minced
- 1 T dried herbes de Provence
- 1 C dry white wine
- 1 Qt chicken stock
- 1 small red bell pepper
- Sour cream, olive oil, or croutons for garnish
Instructions
- Preheat the oven to 275 degrees F and line a rimmed baking sheet with parchment or foil.
- Place the tomato halves in a large bowl and toss with 1 T of the olive oil, salt, and pepper.
- Place the tomatoes cut side down onto the baking sheet and bake for one hour.
- Take the tomatoes out of the oven, remove their skins, and turn them over. Place them back in the oven and bake another 30 to 60 minutes, until shriveled but not dry. Remove from the oven.
- Set the oven to broil and line a small baking sheet with foil. Cut the jalapeño in half lengthwise and remove the stem, ribs, and seeds. Broil until blackened, about 5 minutes (but watch closely. Place the broiled chile in a bowl and cover with plastic wrap. When cooled, remove the skin.
- In a 4 quart saucepan, saute the onion in 1 T of the olive oil on low until soft, about 10 to 12 minutes. Add the garlic and herbes de Provence and saute about 2 minutes more. Add the wine and cook for about 2 minutes. Add the chicken stock and simmer for about 15 minutes. Transfer the liquid into large heatproof measuring cup or bowl.
- Cut the optional red bell pepper into 1 inch squares and microwave in a lightly covered bowl for about 2 minutes.
- Blend the ingredients with an immersion blender, or in batches in a blender and place back into the saucepan. Heat on low and add salt and pepper to taste.
Calories
332.60Fat (grams)
4.58Sat. Fat (grams)
0.86Carbs (grams)
31.26Fiber (grams)
1.05Net carbs
30.21Sugar (grams)
26.83Protein (grams)
1.57Sodium (milligrams)
106.80Cholesterol (grams)
1.91
Soup sounds great this time of year! I love that it's kicked up with a little jalapeno!
ReplyDeleteThanks Jess!
DeleteThank you so much for the cyber hugs!! You picked one of my favorite soups! I am so glad you liked it :)
ReplyDeleteI LOVED it Bobbi =)
DeleteMy all time favorite lunch, grilled cheese and tomato soup:) This sounds wonderful and so delicious~ Lynn @ Turnips 2 Tangerines
ReplyDeleteOne of mine too. Thanks Lynn!
DeleteLovely colour and the combo sounds great :D Good choice for SRC!
ReplyDeleteOh how I wish I could eat tomatoes, because this is one yummy looking soup. Great job. :)
ReplyDeleteThanks April!
DeleteMmmmm, the perfect looking comfort food. Definetely keeping this recipe for the winter. Great SRC pick.
ReplyDeleteI was really happy with it =)
DeletePerfect looking lunch! Yum!
ReplyDeleteTotally!
DeleteI ate a lot of tomato soup from a packet when I was a kid, and never quite found a homemade version that I loved. This spicy one sounds amazing Karen, so worth trying! And beautiful pics!
ReplyDeleteThanks Paula. I had lots of canned tomato soup growing up =)
DeleteLooks delicious! Wonderful combination
ReplyDeletei'm glad the recipe calls to remove the skins. That grilled cheese looks great!
ReplyDeleteIt was a lot of extra work, but made the soup super smooth.
DeleteYou can never go wrong with grilled cheese and tomato soup!! Excellent choice this month :)
ReplyDeleteNever, right?
DeleteWonoderful choice for your SRC this month! I think roasted red peppers and tomato go very well together, and you are right, it's a great option of a lighter meal, great for this time of the year
ReplyDeleteHappy Reveal Day!
Happy reveal day to you too Sally! Hope all is well. Thanks so much for coming back =)
DeleteI like my food spicy too. And I roast tomatoes all the time and keep them in the refrigerator. I definitely need to make this soup with them!! Pinning right now!
ReplyDeleteI love how roasting them concentrates the flavor. Thanks!
DeleteLove the addition of the red pepper and the wine. I bet this soup is amazing.
ReplyDeleteI thought so!
DeleteThis is an amazing soup. I would love to have it everyday.
ReplyDeleteThank you!
DeleteI make a tomato red pepper soup too that we love. But yours has wine :) !
ReplyDeleteThe secret sauce!
DeleteTomato soup anytime of the year is a winner!
ReplyDeleteThrow back comfort food.
Delete