Roasted Pepper & Tomato Soup

 

Roasted Pepper & Tomato Soup
Serves 4
This soup will warm your soul on even the coldest of days. It's super creamy and full of flavor. You can double or triple the recipe and freeze some for later.
Write a review
Print
Prep Time
30 min
Cook Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr 30 min
Ingredients
  1. 6 Peppers (Red, yellow, orange)
  2. 1 Large White Onion
  3. 3 Tomatoes
  4. 1 Garlic Head
  5. 2 Cups Tomato Juice
  6. 1 Cup Milk
  7. Salt and Pepper (to taste)
  8. Olive Oil
For garnish (OPTIONAL)
  1. Parsley (chopped)
  2. Mozzarella or Bocconcini
  3. Balsamic Glaze (Store bought, or home made)
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut the top off of the garlic head and place on tin foil. Drizzle with olive oil, salt and pepper. Wrap in foil and place in oven.
  3. Slice peppers, tomato and onion into quarters and place on a baking sheet. Drizzle with olive oil, salt and pepper, and roast in oven until soft and charred (30-45 minutes).
  4. Remove the garlic and roasted vegetables from the oven and place in a soup pot with 2 cups of tomato juice. Squeeze the roasted garlic from the garlic bulb and add to the pot. Bring to a simmer and place a lid on the pot, cooking for 30-45 minutes. Stir on occasion to break up the tomato and vegetable pieces.
  5. Using an emulsion blender, blend the soup together until all the large pieces of pepper, onion and tomato are gone and you are left with a thick rich sauce. Remove 1 cup of sauce and put in a medium bowl. Slowly whisk in the milk to temper it. Once the milk is whisked in, add the entire contents of the bowl back into the soup pot. Taste, and add salt and pepper to your liking. Stir and cook another 10-15 minutes. Remove from heat.
  6. You can serve the soup right away, or freeze for later. For immediate serving, Ladel into bowls, top with chopped parsley and a few balls of Bocconcini (or grated mozzarella). Drizzle the balsamic glaze over the top as a final garnish.
  7. If you want to make your own balsamic glaze, simply boil 1/2 cup of balsamic vinegar with 1 tbsp white sugar until reduced by half. Let it cool before adding to the soup. Entire process takes roughly 20 minutes.
Notes
  1. You can add more milk to make a creamier, less thick soup.
  2. Play up the garnishes by creating your own variations such as home made garlic croutons, chives, or fresh thyme
Adapted from All you need is cheese - Creamy Roasted Pepper Soup
Adapted from All you need is cheese - Creamy Roasted Pepper Soup
The Juniper Berry http://juniperberry.ca/

2 Responses to Roasted Pepper & Tomato Soup

  1. Rose says:

    I made this soup a couple of days ago and it was absolutely delicious! The balsamic glaze was a really nice addition. We had it with a grilled mozzarella/pesto/tomato sandwich. I am eating the leftovers tonight!

    • Jennifer Juniper says:

      I am making this again this weekend and am thinking I have to do the grilled mozzarella, pesto and tomato sandwich with it! Thanks for sharing and I am so glad you enjoyed the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *