Ingredients Jump to Instructions ↓

  1. 8 Roma tomatoes , halved and seeded

  2. 2 red peppers, quartered and seeded

  3. 1 medium onion, quartered

  4. 8 cloves garlic

  5. 2 teaspoons chopped fresh thyme leaves

  6. 4 tablespoons olive oil , divided

  7. 2 tablespoons balsamic vinegar

  8. Kosher salt and freshly ground black pepper 1 (6-ounce) can tomato paste

  9. 6 cups vegetable stock

  10. 1/4 cup loosely packed chiffonade basil leaves Special Equipment: Blender or immersion blender

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F.

  2. On a sheet pan , gently toss together the tomatoes, peppers, onion, garlic, thyme, 2 tablespoons olive oil, vinegar, and salt and pepper to taste. Arrange the tomatoes and red peppers, skin side up, and bake until lightly charred, 45 to 50 minutes.

  3. In a soup pot, warm the remaining 2 tablespoons of the olive oil over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock, cover, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Transfer the soup to a blender* (or use an immersion blender) and pulse in small batches that reach only about a third to halfway up the side of the jar. Be careful to start slow then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup and then return it all to the pot.

  4. Heat the soup to warm through, then ladle into serving bowls and garnish with basil.

  5. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


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