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Submitted by B.P.Oliver

Roasted Tomato and Pepper Soup

This is a hearty and tasty tomato soup perfect to warm you up on those cold days, or as a great meal with your favorite salad or sandwich. "


• 2 lbs tomato, cut into wedges
• 2 bell peppers, sliced*
• 1 tbsp dried basil
• 2 cloves garlic, minced
• 2 cups soup stock (vegetable or chicken)
• 1 medium English cucumber, sliced
• Salt and pepper to taste
• Olive oil


Preheat oven to 450F (425F for convection ovens), arranged diced tomatoes and pepper slices on a baking sheet, brush lightly with olive oil, roast for 30 minutes.

In a blender or food processor puree tomatoes, peppers, cucumber, basil and garlic.

In a large saucepan heat soup stock, add pureed vegetables, heat to a slow boil, add salt and pepper to taste, reduce heat and simmer for 20-30 minutes.

* use bell pepper color of choice, I found red or orange work best to keep a deep rich color to the soup.

Cook’s Note: Variation; I have made my stock for this soup from simmering a ham bone and adding finely diced cooked ham to the soup

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Nutritional Information
Per Serving

no nutrition information available