Roasted Tomato Soup
Prep Time 10 mins
Cook Time 30 mins
Ingredients
- 6 cups vine ripe tomatoes, quartered
- 1 onion, quartered
- 2 tablespoons olive oil
- 6 garlic cloves, peeled
- 2 large red bell peppers
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
- 1 cup vegetable broth
- Red pepper flakes to taste
- Salt to taste
- 1/2 tablespoon dried oregano
- 1 baguette
Instructions
- Turn on broiler. Place peppers on a rimmed baking sheet and place under the broiler. Broil for 3 to 5 minutes per side, or until charred.
- Remove from oven and place in a paper bag or bowl covered tightly with plastic wrap. Allow steam to loosen bell pepper skin for about 5 minutes.
- Turn your oven to 400F. Place tomatoes, onions, and garlic cloves on two large rimmed baking sheet. Drizzle with olive oil and salt. Roast for 20 minutes.
- While tomatoes are roasting, remove peppers from bag/bowl and peel skin. Cut bell peppers, removing the core and seeds.
- In a large pot, add peppers. Remove roasted vegetables from the oven. Squeeze garlic out of the skins of the cloves.
- Add tomatoes, onions, and garlic to the pot. Stir in red wine vinegar, olive oil, and vegetable broth. Using an immersion blender, pulverize until smooth.
- Bring to a slow boil and stir. Reduce to a simmer and season with red pepper flakes and salt.
- While soup is simmering, slice 1/4 of baguette into cubes for croutons. Toss with additional olive oil, salt, and dried oregano.
- Slice remaining baguette in half. Drizzle with additional olive oil. Season with salt and dried oregano.
- Place both croutons and sliced baguettes on a rimmed baking sheet. Place under a broiler for 1 minute, watching carefully. Remove and flip croutons. Return to broiler for 1 more minute, watching carefully to avoid burning.
- Serve soup hot with croutons and crusty bread.