Roasted Pepper and Tomato Soup
Active Time: 30 minutes / Cook Time: 10-15 minutes / Total Time: 30-35 minutes
Makes 4 servings
- 4 red bell peppers
- 1-2 jalapenos, (optional, to taste)
- 2 lbs. tomatoes, preferably Roma or plum, cored and halved
- 1 large onion, stem trimmed, halved
- 4 garlic cloves, skin on
- 1/2 cup almonds (optional, to thicken soup)
- 2-4 cups vegetable broth, depending on desired consistency
- 1 teaspoon smoked paprika, optional
- 1/4 cup parsley, roughly chopped, divided
- 1/4 cup basil, roughly chopped, divided
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 cup extra-virgin olive oil, plus more for drizzling, if desired
- 1-2 tablespoons balsamic vinegar, or to taste
- Preheat broiler with an oven rack 5-6 inches from the heat source. Line a rimmed baking sheet with foil. Place peppers, tomatoes and onions, (cut sides down) and garlic on baking sheet. Broil until charred and blackened, turning to expose all sides to the heat and removing vegetables to a cutting board as they are done. This should take between 10 and 15 minutes.
- Once cool enough to handle, remove stems, skins, and seeds from peppers. Remove skins from onion and garlic.
- If using, place almonds in a high-speed blender and process until coarsely ground. Add vegetables, 2 cups of broth, and smoked paprika, if using, and blend until smooth. Add additional broth as needed to facilitate blending, and to reach desired consistency.
- Add 3 tablespoons each parsley and basil, salt, and olive oil and pulse to combine. Taste for seasoning and stir in balsamic vinegar.
- Portion soup into 4 airtight containers, with a sprinkle of herbs on top of each serving. Drizzle each with olive oil, if desired. Serve for lunch on Days 1 and 4. The soup is delicious cold, room temperature, or warm.