Creamy Roasted Pepper and Tomato Soup | easy fall recipe

The fall season has arrived which means the days will become shorter, the leaves are starting to yellow, and lastly, it is cold enough to have soup again!

While I do eat soup, stews, and broth all year round there are some dishes and recipes that are definitely seasonal like this creamy roasted pepper and tomato soup that I’ve become a tad obsessed with!

It is hearty, delicious, and oh so creamy that it has become a go-to recipe when I have no idea what for supper.

If you love soup then you’ll love this recipe. This is the kind of recipe ideal for those cool fall days or even part of the Thanksgiving mean!

I love this recipe because I can use the peppers and tomatoes that came from my garden! While this year’s garden was a mix of happiness and stress, it still gave me lots of tomatoes and peppers (along with swiss chard). I love being able to use my home-grown vegetables in my recipes, it makes cooking much more enjoyable and fun!

This creamy roasted pepper and tomato soup have become, as I mentioned, a go-to recipe but also a comfort food for those days when all I want is to be warm and cozy (both on the inside and out). Plus with all the vegetables it has it is a very hearty and healthy course.

Just a heads up, this is not ’20 minutes to make’ kind of recipe, it’s somewhat the opposite. Not that it is difficult but more that it require time, as the vegetables need to be roasted for over 30 minutes. That’s the longest part of the recipe and the rest goes by quickly!

*In this post, there are some affiliate links (marked with an *) that help support this blog at no additional cost to you and are products I’ve tried and recommend*

Creamy Roasted Pepper and Tomato Soup

Serves 6-8

Takes about 50 minutes

Kitchen items needed:

• Roasting pan
  • A glass casserole or baking dish works as well. I used one similar to this Pyrex dish*, as the handles make it easier to carry and see what’s going on.
• Blender
  • I have a Ninja blender similar to this one* and it works amazingly. It the many years I’ve had it hasn’t overheated or shortcircuted.
• Sauce pan

Ingredients:

• 3 lbs bell peppers cut in 1 inch wide strips (about 2 peppers)
• 2 lbs ripe tomatoes cut in 1-inch pieces (about 3-4 tomatoes)
• 3 medium carrots cut into 1-inch pieces
• Two onions, one red and one white cut into 8 wedges
• 7 basil leaves (about 1/3 cup) torn into pieces
• 2 tablespoon of thyme*
• 1 teaspoon paprika*
• dash of cayenne (or any desired spices), can add more to taste
• salt and pepper for taste
• 1/4 cup olive oil
• 3 cups vegetable broth 
• 1/4 cup whipping/serving cream
• optional: 2 tablespoons of vinegar 

Instructions:

Pre-heat oven to 450°F (232°C).

In a large roasting pan (or casserole) place all the peppers, tomatoes, carrots, and onions. Sprinkle the basil, thyme, paprika, and cayenne over it.

Pour the olive oil over the vegetables and place the roasting pan in the oven for 40 minutes, turning the vegetable every 15 minutes.

Note: The vegetables should be golden-ish and roasted. If the outside is a tad burnt/blackened you can remove or cut that burnt layer off although it can also add to the roasted taste of the soup.

Once the vegetables have been roasted, put a third of them in a blender with 1 cup of broth. Blend well until it has become a puree, about 2 minutes.

Option 1) With a sieve over a saucepan, strain the blended vegetables until all the smooth liquid has passed through. Discard the solid pieces. Repeat with the rest of the roasted vegetables.

Option 2) Pour the vegetable puree into a saucepan without straining and repeat the steps with the rest of the roasted vegetables. Note: this means that it will not be a smooth soup.

Turn on the stove to medium-low heat and add the cream to the casserole until it the soup simmers. Season with salt to taste, let the soup cool to warm temperature.

Garnish with some thyme leaves and done!

Serve with some garlic bread, lasagne, or some vegetable bread stuffing and you’re ready to enjoy.

This recipe, while a tad long to make, is quite an easy make and it makes for the perfect comfort food. And with Thanksgiving coming up in a couple of weeks, this creamy roasted pepper and tomato soup would be a great addition to the meal.

Hearty, delicious, and healthy to boot!

As always, I hope you enjoyed this recipe and if you have any comments, questions or concerns please let me know. If you are looking for more non-animal product soup then check out this vegetarian tortellini soup at Lynn Mumbing Mejia!

Are you a soup kind of person? What’s your favorite type of soup?

Til next week

Loren Camila