Description
A comforting, smoky, and creamy soup made by roasting fresh or jarred red peppers and tomatoes, blended with garlic and vegetable broth. Served with crispy homemade garlic croutons, this dish is perfect for weeknights and freezes beautifully.
Ingredients
Scale
- 3 large red bell peppers (fresh or 12-ounce jar of roasted red peppers in oil)
- 28-ounce can of crushed tomatoes OR 3 lbs fresh ripe tomatoes
- 1 medium yellow onion, chopped (about 200g)
- 4 cloves garlic, minced (for soup base)
- 2 cups vegetable broth (low-sodium)
- ¼ cup heavy cream (optional)
- 4 cups day-old bread, cubed (about 300g)
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced (for croutons)
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
- Salt and black pepper to taste
- 1 tablespoon extra virgin olive oil (for drizzling)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Chop onions, bell peppers, and tomatoes into large chunks. Toss them on the sheet pan with 3 tablespoons olive oil, salt, and pepper. Spread in a single layer.
- Roast vegetables for 35-40 minutes, stirring halfway, until tender and slightly charred at the edges.
- While vegetables roast, cube bread. In a bowl, mix melted butter, minced garlic, thyme, salt, and pepper. Toss bread cubes to coat evenly.
- Spread croutons on a separate baking sheet and toast at 375°F (190°C) for 8-10 minutes, flipping halfway, until golden and crispy. Set aside.
- Transfer roasted vegetables to a large pot. Add the 4 cloves of raw minced garlic and vegetable broth. Simmer for 5 minutes.
- Carefully blend the soup until smooth using an immersion blender or standard blender (in batches, venting steam).
- Taste and adjust seasoning with salt and pepper. Stir in heavy cream if using, warming gently without boiling.
- Ladle soup into bowls, top with garlic croutons, and drizzle with extra virgin olive oil.
Notes
For best flavor, ensure vegetables are charred during roasting. Do not crowd the pan or vegetables will steam instead of roast. Garlic burns quickly, so watch croutons closely. If soup is too acidic, add a pinch of baking soda. Store croutons separately to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with croutons
- Calories: 180
- Sugar: 10
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 4
- Protein: 4
Keywords: roasted red pepper soup, tomato soup, garlic croutons, weeknight dinner, vegetarian soup, comfort food, meal prep, freezer friendly