Fresh tomatoes, bell pepper + onions roasted until perfectly charred then blended to a smooth puree. The kind of soup you can enjoy all year long and anyone can make!
INGREDIENTS – serves 2-4
1/2 onion, cut into 3
1 small red bell pepper, halved (or 1/2 of a large pepper)
6 roma tomatoes, halved
2 garlic cloves
1/4t dried thyme
2-3T olive oil
4c broth or water
1/4t dried basil
2T tomato paste
3/4t red wine vinegar
1t brown sugar
Pinch of oregano
Preheat oven to 425°F. Line a baking sheet with parchment then put the onion, tomatoes, red bell pepper cut side up on top. Sprinkle with salt, thyme + pepper then drizzle with olive oil and toss to coat. Wedge the garlic in a couple of the tomato cavities then place everything cut side down. Bake for 30-40 minutes (the longer you bake the more ‘roasted’ flavor you’ll get).
Bring broth, salt + dried basil to a boil, remove from heat then pour in the roasted veggies, tomato paste, vinegar, brown sugar + oregano. Pour into a blender or use an immersion blender to puree until smooth. For a smoother texture, strain through a mesh sieve, stirring with a soup ladle to help push it through.
Tomatoes can GREATLY vary in flavor depending on the season. Give it a taste. Then adjust as needed.
Not tomatoey enough? – add another tablespoon or 2 of tomato paste
Too sweet? – add a little more vinegar
Too tangy? – add some more brown sugar
Bland? = add a little more salt then a little more tomato paste, vinegar + brown sugar if it still needs a little