So many times it’s been argued that soups or stews are an autumn or a cold winter’s day meal, but I disagree. I like soups or stews any time of the year. Especially when they are as easy as this one to prepare. And this soup can be served hot or cold; your preference.
This recipe was posted on July 15, 2013, but I’ve updated this post on October 4, 2015. Gladly, the soup recipe has not changed at all – it was just as good today as it was two years ago. I love when a recipe is so good that it becomes an instant classic and never requires an update.
The only downside to this soup is that it does require a lot of tomatoes, and once you’re done with the prepping and roasting, you’re not left with much. If you follow this recipe exactly the way I’ve written it, it will yield 2-3 bowls, so if your family is larger and you require more soup, please adjust accordingly. This soup recipe can easily be doubled or even tripled without changing the ratio for the ingredients.
Now, I prefer a warm tomato soup coupled with a grilled cheese sandwich, but you can certainly enjoy this on it’s own. You don’t need to load up on the carbs. You can add a few pieces of crumbled bacon if you’re not a vegetarian, or you can add a few toasted croutons to the top. I’ve even served this with a little sour cream nestled right in the middle. Allow your guests to stir as much cream as they want into their soup, otherwise, you can keep this one light and low calorie.
- 10 large on-the-vine tomatoes, quartered and seeds/pulp removed
- 3 large red bell peppers, roughly chopped
- 2 cloves garlic, minced
- 2 large onions, peeled and roughly chopped
- 3 cups vegetable stock
- 1 tablespoon smoked paprika
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, plus a few sprinkles more
- ¼ teaspoon pepper, plus a dash or two more
- Olive oil
- Optional - red pepper flakes
- Preheat your oven to 400 degrees.
- Using two large baking sheets drizzled with olive oil, line one sheet with the red bell peppers and onions; line the other pan with the tomato quarters, skin side down. Sprinkle with salt and pepper and drizzle with a little olive oil. Bake for 30-45 minutes. Check every 15 minutes and toss only the peppers and onions with tongs. Do not disturb the tomatoes. Depending on your oven, you might need to remove the onion and peppers before the tomatoes if they begin to char too much.
- Add a splash of olive oil to a stock pot and saute the minced garlic on medium heat for 2-3 minutes. Add the paprika and stir into the oil.
- Add the roasted veggies and saute for 2-3 minutes. (Be sure to scrape the charred bits of veggies from the baking sheets and add it to your stock pot.)
- Add the vegetable stock and use a hand-held blender to puree the veggies.
- Place the pot back on the heat and add the oregano and basil.
- Add the salt and pepper and stir into the soup.
- On medium heat, bring the soup to a bubble, reduce heat and simmer for 10 minutes.