Description
This roasted red pepper tomato soup is creamy, cozy, and budget-friendly—perfect for chilly fall nights. Made with fresh tomatoes, garlic, and a touch of Parmesan, it pairs beautifully with a buttery, crispy grilled cheese for the ultimate comfort food dinner.
Ingredients
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3 pounds ripe tomatoes
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4 cloves garlic, peeled
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1/2 onion, diced
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1/2 red bell pepper, diced
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2 tablespoons olive oil
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Salt and black pepper, to taste
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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2 cups chicken broth (or vegetable broth)
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1/4 cup shredded Parmesan cheese (plus extra for garnish)
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1/2 cup half and half
Instructions
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Preheat oven to 450°F.
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Cut tomatoes in half or quarters, removing the stem area.
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Place tomatoes, garlic, onion, and bell pepper on a large rimmed baking sheet. Toss with olive oil, salt, pepper, basil, and oregano.
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Roast for 25 minutes, stirring after 15 minutes.
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Switch oven to broil and cook 3–4 minutes until some tomatoes are slightly charred.
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In a large pot, bring chicken broth to a boil. Add roasted vegetables and Parmesan cheese.
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Blend with a hand blender (or in batches in a stand blender) until smooth and creamy.
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Stir in half and half. Adjust seasoning to taste.
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Serve hot with extra Parmesan and a crispy grilled cheese for dipping.
- Prep Time: 10
- Cook Time: 30
- Category: soup
- Method: roasting
- Cuisine: American