Soup season is the best season, but if I’m being honest, I would have no problem eating this soup on a hot summer day.
Bursting with flavor and a gorgeous hue, you won’t believe you made something so irresistible yourself.
No need to peel the skins off these roasted vegetables, toss them in a blender and keep things simple.
Forget store-bought croutons that are so hard they can break your teeth.
Got some extra bread lying around the house? These homemade croutons are perfectly crunchy and contain ingredients you know and can actually pronounce.
Enjoy this soup on its own or try it with my Sourdough Toast with Whipped Cottage Cheese + Roasted Tomatoes.
Roasted Red Pepper + Tomato Soup with Sourdough Croutons
A comforting classic. Charred sweet red bell peppers, roasted tomatoes and, spices, blended smooth and topped with crunchy, seasoned homemade sourdough croutons.
Servings 2 large bowls
Ingredients
- 3 tbsp olive oil divided
- 3 plum tomatoes quartered
- 2 red peppers deseeded and roughly chopped
- ½ tbsp dried basil
- ½ tbsp oregano
- 1 small red onion chopped
- 2 cloves garlic minced
- ¼ tsp salt
- pinch of chilli flakes
- 1 tbsp tomato puree
- 1-2 cups vegetable broth
- 1-2 pieces sourdough cut into ½ inch chunks
- 1 tsp nutritonal yeast optional
- fresh pepper optional
- fresh herbs, such as parsley or cilantro optional
Instructions
Sourdough Croutons
- Preheat the oven to 375° and line a baking tray with parchment paper. Place sourdough chunks into a medium-size bowl and toss with 1 tablespoon of olive oil, salt, pepper and, nutritional yeast, if using. Arrange the chunks on the baking tray and place in the oven for about 10 min, until golden brown and set aside.
Soup
- Once the croutons are finished, leave the oven on and line a baking tray with parchment paper and arrange the tomatoes and bell peppers on the tray with 1 tablespoon olive oil, dried herbs, and a generous pinch of salt.
- Combine using your hands to coat, and place in the hot oven for about 30 minutes, or until vegetables begin to blister. Remove from the oven and set aside.
- When the vegetables are just about done roasting, heat a small saucepan over medium heat and add 1 tablespoon of olive oil. Once hot, add the onions, garlic, salt and, chili flakes. Cook for 5-7 minutes, or until onions begin to soften. Add the tomato paste and cook for a minute, until fragrant, stirring often. Remove from heat.
- Transfer contents of the saucepan along with the roasted vegetables and vegetable broth into a high speed blender. Blend until smooth, taste and adjust seasonings as needed. You can add more broth for a thinner consistency if you wish.
- Pour the soup into bowls, and top with croutons. Add any garnishes at this time, such has a drizzle of olive oil, chilli flakes, pepper and/or fresh herbs.
Notes
Storing: this soup will keep well in the fridge for about a week, or in the freezer up to 3 months.
