Roasted Tomato and Pepper Soup

Submitted by B.P.Oliver
Submitted by B.P.Oliver
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 tablespoon 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

Nutritional information

No nutrition information available


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