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Roasted Tomato Pepper Soup

Roasted Tomato & Red Pepper Soup

Course Soup
Cuisine Italian
Keyword basil, garlic, olive oil, onion, red pepper, roasted pepper, roasted tomato, tomato
Prep Time 5 minutes
Cook Time 15 minutes
Calories 242kcal


  • High Powered Blender
  • Broiler


  • 8 Whole Tomatoes Large
  • 4 Whole Red Peppers Medium
  • 1 Cup Onion diced
  • 1 Tablespoon Garlic fresh, diced
  • 1 Tablespoon Olive Oil extra virgin
  • ½ Cup Cashews
  • 1 Teaspoon Salt
  • ½ Cup Basil fresh, loosely packed


  • Soak cashews for at least 2 hours, or overnight.
  • Preheat broiler. Halve and de-stem the tomatoes and peppers, placing the tomatoes cut-side-up on a rimmed sheet pan, with the peppers facing cut-side-down. Use two pinches of salt to lightly salt the produce.
  • Place under broiler, and allow to completely char the skins of the peppers, and allow the tomatoes to char to about 30%-40% of the surface. The peppers took the least amount of time, at about 5 minutes. I removed those to a cutting board to cool while the tomatoes continued cooking for an additional 5-8 minutes.
  • Using a large pot, turn heat to medium, add the olive oil, onion, garlic, and salt. Sauté for 5-7 minutes, or until the onions are translucent and golden brown.
  • When the peppers are cool enough to handle, peel the charred skin off, and discard to your compost bin, and give the resulting flesh a rough chop.
  • To a blender, add the soaked cashews, roasted red peppers, tomatoes, and onion mixture. Blend on high for about 30-60 seconds or until velvety smooth.
  • Add fresh basil, and blend for 2-3 seconds more to incorporate.
  • Return the blended mixture to the pot, and stir with a wooden spoon, scraping up any bits left from the onions. Heat through for 1-2 minutes.
  • Divide soup among four bowls, and top with additional fresh basil leaves.


Calories: 242kcal | Carbohydrates: 29.7g | Protein: 8.4g | Fat: 11.1g | Saturated Fat: 1.8g | Sodium: 454mg | Fiber: 8.1g | Sugar: 7.7g