09/16/2025
Hearty Autumn Soup!
Roasted Red Pepper + Tomato Soup
Modified from Cookie + Kate
This soup is a great combo of late-summer harvest veggies. The recipe is big (about 12 cups), so you can ½ it, or freeze some for later.
8 to 9 medium tomatoes (about 5 pounds), cored and quartered
3 red bell peppers (about 1 pound), seeded and quartered
2 small yellow onions, cut into wedges about ¾” wide on the outer edges
2 tablespoons extra virgin olive oil, divided
6 cloves garlic, unpeeled
4 cups (32 ounces) vegetable broth (chicken broth can be subbed)
¼ teaspoon smoked paprika
Pinch of cayenne pepper
salt and freshly ground black pepper to taste
Preheat oven to 375 degrees. Line two large, rimmed baking sheets with parchment paper. Place the quartered tomatoes on one of the prepared baking sheets. Place the quartered bell peppers and onions on the other baking sheet. Drizzle 1 tablespoon olive oil over each baking sheet. Gently toss the tomatoes until lightly coated in oil. Gently toss the onions and red peppers until they are lightly coated in oil. Add the unpeeled garlic cloves to the sheet. Place the tomatoes on the top rack of the oven and the peppers and onion on the middle rack. Bake for 35 to 45 minutes, until the vegetables are tender and golden on the edges.
When the vegetables are sufficiently softened, bring the broth to boil in a large soup pot over medium-high heat. Peel your garlic and toss it in. Add the roasted vegetables, smoked paprika, cayenne pepper, if using, and ¼ teaspoon salt. Simmer for 10 minutes.Purée the soup using an immersion blender or transfer the soup to a blender in batches, several cups at a time. Season to taste with salt (I added another ½ teaspoon) and pepper. This soup keeps well in the refrigerator for a couple of days and freezes beautifully.
