Roasted Red Pepper and Tomato Soup
 
 
Makes about 2 quarts
Ingredients
  • 4 red bell peppers, seeded and chopped
  • 2 cups chopped yellow onion
  • 5 cloves garlic, smashed
  • 1 tablespoon olive oil
  • 1½ teaspoons kosher salt
  • 1 (28-ounce) can whole tomatoes
  • 1 (32-ounce) container vegetable broth
  • 2 tablespoons chopped fresh basil
  • ½ teaspoon chopped fresh oregano
  • Grilled cheese croutons, to serve
  • Garnish: fresh basil
Instructions
  1. Preheat oven to 450°.
  2. In a 4-quart enamel-coated cast-iron Dutch oven, stir together bell peppers, onion, garlic, olive oil, and salt.
  3. Bake until vegetables are caramelized, 30 to 45 minutes. Stir in tomatoes; return to oven. Bake until tomatoes are bubbly and lightly browned, about 30 minutes more.
  4. Stir in broth, basil, and oregano; bring to a boil over medium heat. Reduce heat, and simmer for 20 minutes. Using an immersion blender, carefully blend soup until almost smooth.
  5. Top servings with grilled cheese croutons. Garnish with basil, if desired. Serve immediately.
Notes
Kitchen Tip: No red bell peppers on hand? Yellow or orange bell peppers, or any combination, work just as well in this soup.
Recipe by Southern Cast Iron at https://southerncastiron.com/roasted-red-pepper-and-tomato-soup/