We’re back with another delicious, hot bowl of soup for you! This roasted red pepper soup is fragrant, delicious and has the perfect kick to get you feeling warm and cozy!
Want to keep the cold out? Make this soup! Here’s what you need:
Ingredients:
Soup:
4 red bell peppers
3 large tomatoes
1 small onion
5 garlic cloves
6 ounces tomato paste
1 tbsp balsamic vinegar
1 tsp dried basil
1 1/2 cups water or stock
3 tbsp olive oil
salt and pepper
Garnish:
olive oil
black pepper
parmesan
fresh basil
Preparation:
Before you begin prepping, first turn the top broiler on in your oven.
Slice the red bell peppers, tomatoes and onion in half. Remove the seeds and stems from the bell peppers, the stems from the tomatoes and the outer peel from the onion. Then, place these all on a baking tray and drizzle the vegetables with olive oil and season with salt and pepper. Rub the oil and seasoning on both sides of the veggies.
Roast for 25-30 minutes, or until the top side has a nice black char on it.
Transfer the bell pepper to a glass bowl and cover with plastic wrap for about 20 minutes, to steam.
When the other veggies are cool enough to handle, remove their skins and transfer to your blender.
Add the tomato paste, balsamic vinegar, dried basil and water (or stock) to your blender. Blend everything on high until smooth.
Before serving, top with optional garnish.
We love this recipe, so flavourful and unctuous and makes great company to a grilled cheese! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.