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Author Notes: I created this soup to be a more interesting version of classic, comforting tomato soup. I upped the flavor with some roasted red pepper and roasted garlic, and added some heat with a pinch of spicy chili flakes. The result was not only flavorful and comforting, but its beautiful red-orange hue was nice change from all the wintery brown food I’ve been eating lately! —Culinary Colleen
large red bell peppers
cloves of garlic
small onion, roughly chopped
canned plum tomatoes
cups vegetable stock (preferably homemade)
handful fresh basil leaves
teaspoons sherry vinegar
- Preheat oven to 450°F. Wrap the garlic along with a half tablespoon of the olive oil and a pinch of salt in foil. Drizzle a tablespoon of the olive oil over the peppers.
- Place both the peppers and garlic in the oven and cook until the peppers are soft and charred in some spots, about 35-40 minutes.
- Take any of the peel off of the peppers that comes off easily, but don’t worry about it being perfect because they’re just going to get pureed later.
- Heat the remaining olive oil over medium heat in a dutch oven. Add the onion, chili flakes, and some salt. Cook until the onions are soft, and then add the garlic, peppers, tomatoes, and vegetable stock. Cook for 20 minutes for the flavors to come together, breaking apart the tomatoes as they cook. Add most of the basil (reserving some for garnish) and puree the soup. Add the sherry vinegar and additional salt to taste.
- Serve with a drizzle of olive oil, fresh ground black pepper, and the remaining basil.