Tomatoes and roasted red peppers are a match made for each other. We love to celebrate their complimentary flavours in a sweet, roasted soup recipe. Roasting red peppers brings out an incredible sweetness that can elevate any dish. We love to add them to salads, sandwiches and most of all (of course!) soups.
Red peppers can be grown in a field or greenhouse. The field season availability is usually in the later months of summer. Summer farmer’s markets are filled with brightly coloured heirloom peppers, but in Canada, our summer season is short. Since greenhouses can mimic warmer climates, red peppers can be purchased nearly year round.
We take the work out of this soup recipe with our convenient Tomato Basil Soup. If you know you’re going to be short on time during the week, feel free to prepare the roasted red peppers ahead of time!
Roasted Red Pepper and Tomato Soup Recipe
- 1 package of our Tomato Basil Soup
- 2 red peppers, halved and deseeded
- 1 tbsp apple cider vinegar
- 1 tbsp oil
- optional: 1/4 cup cream or milk for creaminess or red pepper flakes for spice
Toss the halved red peppers in oil and lay on a baking sheet. Bake for 30-40 minutes at 350 degrees while flipping once. Once the peppers have browned and are soft, remove them from the oven.
Heat your Tomato Basil Soup on medium-low until heated. Add the soup to a blender along with the roasted red peppers and apple cider vinegar. Blend until smooth. Pour into bowls and enjoy! Serve with fresh herbs, grated cheese or croutons.
We hope you enjoyed this soup recipe! We love knowing what local foods and recipes you’re whipping up. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest, and tag us with your creations. You can also follow the conversation by following #eatlocal.