Sheet Pan Roasted Red Pepper Tomato Soup


  • 1 to 1 1/4 lb red bell peppers 4-5, seeded, sliced into quarters
  • 16 ounces small tomatoes sliced in half
  • 1/2 red onion cut into thin wedges
  • 2 carrots roughly chopped
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chopped fresh basil leaves
  • 2 cups veggie broth

optional: paprika roux

  • 2 tablespoons avocado or olive oil or butter, if not vegan
  • 1 tablespoon flour
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 cup cashew milk or almond or soy milk
  • 1 cup veggie broth


  • heat kitchen appliance to 450°F. Line a horn-rimmed baking sheet with foil or parchment paper.
  • Place the veggies in an exceedingly single layer on the baking sheet and roast for thirty to forty minutes, or till the pepper skins attack a pleasant char. take away from kitchen appliance.
  • Let vegetables rest on the sheet, till cool enough to handle.
  • Peel the skin off of the peppers. don't be concerned regarding any hard-to-peel areas, simply take away the bubbled-up burn skin.
  • Scrape the veggies into a liquidizer, ensuring to incorporate all the juices. Add the green groceries broth to the jar, beside the basil and a giant pinch of kosher salt. Puree till swish. you will have a few quart.

Optional paprika roux:

  • Heat the oil or butter in an exceedingly soup pot over medium heat till melted . Stir within the flour and paprika to form a sweet-scented paste. Add the cashew milk a touch at a time, stirring to mix. Whisk within the broth till the intermixture is loose and swish.

Finish the soup

  • With or while not the intermixture, add the soup from the liquidizer to the pot (whisking completely with the intermixture, if using) and warmth through. style for salt.


0 Response to "Sheet Pan Roasted Red Pepper Tomato Soup"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel