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Roasted Red Pepper and Tomato Soup

Yes, it's as good as it sounds!
Course Soup
Cuisine American


  • 3lb Various Tomatoes Cored and Halved
  • 1 Lg Sweet Onion Quartered
  • 6 Garlic Cloves Skinned and smashed
  • 3 Bell Peppers Seeded and cut in half
  • 2 Celery Stalks Cut in 2 inch segments
  • 1 Carrot Sliced thin
  • 1/4 Tsp Red Pepper Flakes
  • 1/2 Tsp Thyme
  • Salt
  • Olive Oil
  • 2 Cups Basil Leaves
  • Tellicherry Pepper
  • 2 Bay leaves
  • Chicken Stock Thinner, only if needed


  • Pre-Heat Oven to 425 Degrees
  • Arrange the first 7 prepped ingredients on a large sheet pan lined with aluminum foil.
  • Drizzle with Olive Oil, Season with Salt and sprinkle on the Red Pepper Flakes
  • Place in oven for 20 minutes or until roasted.
  • Once roasted, move the ingredients to a large stock pot. Add the Bay Leaves, bring ingredients To a boil and reduce to a simmer for 15 minutes. Remove Bay Leaves!
  • Add the Basil Leaves to the mixture (You can add the Basil Leaves in batches to match the desired flavor) and with either an immersion or counter top blender, blend the ingredients together. Return to the sauce pan. Season as needed. Add Tellicherry Pepper for flavor.
Keyword Tomato, Tomato Soup