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Roasted Tomato and Pepper Soup

A comforting homemade soup highlighting the natural sweetness of roasted vegetables. Roasting adds depth of flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 250 kcal

Ingredients
  

  • 2 pounds ripe tomatoes halved
  • 2 red bell peppers seeded and quartered
  • 1 large onion cut into wedges
  • 4 garlic cloves peeled
  • 3 tablespoons olive oil
  • 2 cups vegetable broth chicken broth works too
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried thyme
  • Salt and freshly ground pepper to taste
  • ½ cup heavy cream optional

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Place the tomatoes, peppers, onion, and garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss everything to coat evenly.
  • Roast the vegetables for 35-40 minutes, or until they're softened and slightly charred around the edges. The tomatoes should be bursting and juicy.
  • Transfer the roasted vegetables to a large pot. Add the vegetable broth, balsamic vinegar, and thyme.
  • Using an immersion blender, blend until smooth. If you don't have an immersion blender, carefully transfer the mixture to a regular blender in batches.
  • Simmer the soup over medium heat for 10-15 minutes to let the flavors meld together.
  • Stir in the heavy cream if using, and adjust seasoning to taste.