Roasted Tomato and Pepper Soup
You’ll want to capture the rich flavor of roasted tomato, pepper, onion and garlic in this colorful soup. Add cubed bread pieces for the perfect light vegetarian meal. —Debby Harden, Williamston, Michigan
Ingredients
- 2 pounds plum tomatoes, halved lengthwise
- 2 medium sweet red peppers, quartered and seeded
- 2 medium onions, finely chopped
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 carton (32 ounces) reduced-sodium chicken broth
- 3 slices day-old French bread (1 inch thick), crusts removed and cubed
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Shaved Parmesan cheese
Reviews
This soup is amazing! After roasting the tomatoes, I put them through my food mill to juice them and remove the seeds. I also reduced the amount of chicken broth to 16 oz. and balsamic vinegar to 1 1/2 teaspoons. The soup was so good and I can't wait to make it again!
Great soup!!! Thought about adding stuff, and maybe will next time, but a real hit with me as is! Good job!
No comment left
Excellent! I used standard tomatoes out of the garden and worked perfect! The 2nd time I also added a handful of pasta the last 10 minutes of cooking. Both ways are great and willl put this recipe in my "go to" file for soup.