Slow-Roasted Tomato and Garlic Soup with Roasted Red Pepper
A rich and flavorful tomato soup made by slow-roasting tomatoes and garlic to imbibe deep sweetness, complemented by roasted red peppers for smoky undertones. This mediterranean-inspired soups (vegetarian) ready in about 75 minutes pairs ripe Roma tomatoes, whole garlic cloves, large roasted red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs ripe Roma tomatoes
- 6 cloves whole garlic cloves
- 1 large roasted red bell pepper
- 3 tbsp olive oil
- 1 medium yellow onion
- 4 cups vegetable broth
- 1/4 cup fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Slice 2 lbs Roma tomatoes in half and place on a baking sheet with 6 whole garlic cloves and 1 large roasted red bell pepper. Drizzle 2 tbsp olive oil over them and roast for 40 minutes until tomatoes are caramelized and garlic is soft.
- Step 2: Meanwhile, dice 1 medium yellow onion finely. In a large pot, heat 1 tbsp olive oil over medium heat and sauté the onion for 5-6 minutes until translucent and fragrant.
- Step 3: Remove roasted tomatoes, garlic, and red pepper from oven. Peel the skin off the roasted red pepper and squeeze roasted garlic from skins.
- Step 4: Add the roasted vegetables and garlic to the pot with sautéed onions, then pour in 4 cups vegetable broth. Simmer for 15 minutes to imbibe flavors.
- Step 5: Using an immersion blender, blend the soup until smooth. Stir in 1/4 cup fresh basil leaves, 1 tsp salt, and 1/2 tsp black pepper. Simmer an additional 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Tomato and Garlic Soup with Roasted Red Pepper take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Roasted Tomato and Garlic Soup with Roasted Red Pepper?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe roma tomatoes from drying out.
Can I substitute ingredients in Slow-Roasted Tomato and Garlic Soup with Roasted Red Pepper?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Tomato and Garlic Soup with Roasted Red Pepper for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Roasted Tomato and Garlic Soup with Roasted Red Pepper vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
