Creamy Roasted Tomato-Red Pepper Soup
From: Ian Seddon's Cookbook
🥘 Ingredients
- cherry tomatoes 20-24 oz
- red bell peppers 2
- yellow onion 1
- extra virgin olive oil 4 tbsp
- fresh thyme sprigs 10-12
- Kosher
- garlic cloves 4
- tomato paste ¼ cup
- red pepper flakes 0.25-0.5 tsp
- dried oregano 2 tsp
- vegetable broth 1 cup
- full-fat oat milk ½ cup
- cannellini beans 1
- Crusty bread to serve 4
- Tofu Ricotta 0.88 cup
- fresh basil 0.5-1 cup
- of a medium lemons ½
If you bought canned coconut milk, you can use that instead of oat milk. Storage: Store the soup in the fridge for 4 to 5 days. Reheat in the microwave or on the stove over medium heat until heated through. Toast your bread fresh and top with Tofu Ricotta before serving. Drizzle good-quality extra virgin olive oil on the soup, as well as freshly chopped basil (or parsley) if you have any. Storage: Got more leftovers? This soup is freezer-friendly! Store in single-serve portions and defrost in the fridge. For quicker defrosting, I recommend these Souper Cubes. If very thick, thin the soup out with a splash of broth or water while reheating. Nutrition boost: Serve alongside roasted zucchini or other vegetables of choice. For added fiber, serve with whole grain seeded bread. Shortcut: No-oven option: If you bought canned tomatoes (28 oz) and jarred roasted peppers (16 oz): (1) Crush the canned tomatoes with your hands and drain the peppers; (2) Skip roasting the vegetables in steps 1 and 2; (3) After adding the broth in step 4, add the crushed tomatoes, roasted peppers, thyme sprigs, 1/2-1 tsp onion powder, and salt/pepper to season. Gently simmer the soup for 15 minutes until it thickens a bit, then proceed with blending the soup as written.
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1Gather: cherry tomatoes . For the sliced peppers & onions labeled “roasted tomato soup” (from vegetable prep): red bell peppers , yellow onion , extra virgin olive oil , fresh thyme sprigs , Kosher salt and freshly cracked black pepper, garlic cloves , tomato paste , red pepper flakes , dried oregano , vegetable broth , full-fat oat milk , cannellini beans . For the for finishing:: Crusty bread to serve , Tofu Ricotta , fresh basil , of a medium lemons .
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2Arrange a rack in the middle of the oven and preheat to 450ºF / 230ºC. On a rimmed sheet pan, combine the cherry tomatoes, Sliced Peppers & Onions, 3 tbsp olive oil, thyme sprigs, 2 tsp kosher salt, and a generous amount of pepper. Toss to combine well.
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3Roast for about 25 minutes , or until the tomatoes are wrinkly and bursting open, and the peppers and onions are soft. Discard any whole thyme sprigs.
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4While the vegetables roast, prepare your side salad (if you’re making one) and prep the tomato base (see next step).
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5Tomato base: Heat a Dutch oven or soup pot over medium heat with 1 tbsp olive oil. Add the garlic and cook for 1 minutes , stirring frequently. Add the tomato paste, red pepper flakes, and oregano. Stir constantly for 2 minutes, until the tomato paste darkens in color, adding a splash of water if needed to prevent burning or sticking. Add the broth, and stir to deglaze as needed. Remove from the heat and set aside until step 6.
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6Blend the soup: When the veggies are done roasting, transfer the mixture (including any juices and loose thyme leaves) to a blender. Remove the blender cap and replace with a towel to allow steam to vent, then blend. The soup will blend quickly, but keep blending to fully pulverize the tomato skins. NOTE: If you prefer a purely creamy tomato soup, don’t blend the soup now. Blend it after simmering it with the beans, right before step 6(a).
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7Pour the blended soup into the pot with the tomato base. Add in the oat milk and cannellini beans. Return the pot to medium heat and gently simmer for 5 minutes , or until the soup has thickened a bit. If desired, smash down on some beans with the back of a spoon for a creamier texture. While the soup simmers, toast your bread using your preferred method. Spread some Tofu Ricotta on each toast.
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8Finish the soup: Remove the soup from the heat. Stir in the basil and 2 tsp lemon juice. Season to taste with salt/pepper and more lemon as desired. Divide the soup into bowls and drizzle each with a bit of good-quality extra virgin olive oil. Serve with ricotta toasts and your side salad, if you made one.