Go Back
Roasted Red Soup, photographed on white marble in the A More Perfect Supper kitchen

Roasted Red Soup

Oven-roasted tomatoes and red peppers blended into a velvety, deeply smoky soup, finished with sour cream for a subtle tang. Far better than anything from a can.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 Servings
Course: Soups
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 2 lbs ripe tomatoes halved
  • 3 red bell peppers halved and seeded
  • 1 medium yellow onion quartered
  • 4 cloves garlic peeled
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil or thyme
  • 1/2 teaspoon smoked paprika
  • 2 cups chicken or vegetable broth
  • 1/4 cup full-fat sour cream room temperature
  • 1/4 to 1 teaspoon sugar (optional to balance acidity); optional
  • Fresh basil for garnish (optional); optional

Method
 

  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Arrange tomatoes, peppers cut-side down, onion, and garlic on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Roast 40 to 45 minutes until vegetables are soft and lightly charred. Peel away pepper skins if desired.
  4. Transfer roasted vegetables to a large saucepan. Add broth, basil or thyme, and smoked paprika. Simmer over medium heat 10 minutes.
  5. Remove from heat and blend until completely smooth using an immersion blender or carefully in batches in a countertop blender.
  6. Return to low heat. Slowly stir in sour cream until fully incorporated. Do not boil after adding sour cream or it may break.
  7. If the soup tastes sharp or acidic, stir in sugar starting with 1/4 teaspoon. Adjust seasoning and serve hot, garnished with fresh basil if desired.