Vegetarian Roasted Tomato & Red Pepper Soup
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Learn more →Ingredients
4 servings
- 2 lbs roma tomatoes, halved lengthwise
- 2 large red bell peppers, halved and seeded
- 1 medium yellow onion, cut into 8 wedges
- 6 garlic cloves, unpeeled
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- ¼ tsp cayenne pepper (optional)
- 2 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- fresh basil leaves, torn (optional)
- extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the tomatoes cut-side up, red bell pepper halves cut-side down, onion wedges, and unpeeled garlic cloves in a single layer on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle with 1 tsp salt.
- 2
Roast until the tomatoes are collapsed and caramelized at the edges, the pepper skins are blistered and charred in spots, and the onion wedges are softened and golden, 35–40 minutes.
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