cooking: roasted tomato + charred sweet pepper soup

I look forward to tomato season every year because it’s the only time of year that I really eat tomatoes. My dream is to someday have my own garden where I can grow and harvest things like tomatoes, but for now, I’ll leave it to the pros at the farmers market.

Over the years, I’ve made several variations of tomato soup. I ate a ton of it in college (i.e. Roasted Red Pepper and Tomato Soup from Trader Joes), but have since grown away from the store bought variety because homemade is SO much better (and usually healthier, too).

First tomato soup of the year (last week).

Tomatoes from this week’s farmers market haul (many used in this recipe)!

I made my first tomato soup of the season last week and while it was good, I immediately started noting a bunch of ways I wanted to modify it and that’s how this new recipe was born! This one is more robust in flavor and creamy without any cream. Additionally, if you omit the parmesan (a garnish), the soup is vegan!

I N G R E D I E N T S

6-10 tomatoes, depending on size (see recipe notes)
1 sweet onion quartered
8 cloves of garlic smashed (see recipe notes)
3 tablespoons extra virgin olive oil
4-6 sprigs of fresh thyme (see recipe notes)
8 fresh sage leaves
3 sweet peppers (see recipe notes)
1/2 cup of basil
1/2 to 1 tsp of dried oregano
kosher salt, to taste
freshly cracked black pepper, to taste
freshly grated parmesan cheese (optional)
basil oil (optional) (see recipe notes)
garlic crostini (optional)
parsley or basil for garnish (optional)

R E C I P E N O T E S

I used two medium to large heirloom tomatoes + 8 small heirloom tomatoes from the farmers market. if possible, use garden or farm fresh tomatoes — they work best for this recipe, especially when they’re in season.
I always use extra garlic! Feel free to scale back if garlic is not your jam.
I roast the entire sprigs of thyme and then remove the sprigs (keeping the leaves) before blending. They come off easier when they’re all toasty, but you can also just use 2 tablespoons of leaves and not have to worry about the sprigs later.
I used two red gyspy sweet peppers and one green italian sweet pepper. Any sweet pepper will do!
I keep a jar of homemade basil oil in the fridge during the summer time. It goes on a lot of things (salads, soups, sandwiches, eggs, etc.). The recipe I use is from Jack Gilmore’s cookbook.
I think the consistency of the soup is perfect as is. However, if it’s too thick for your liking, add vegetable broth to thin out the soup. Alternatively, if you want it even creamier, add a little bit of heavy cream in step 4.

Peppers and garlic from this week farmers market haul.

I blistered the gypsy and italian sweet peppers.

I N S T R U C T I O N S

Preheat the oven to 425F degrees. In a large oven safe pot, I used a 5.5 QT Staub Cast Iron Round Cocotte, combine the tomatoes, onion, garlic, thyme, sage leaves, olive oil, red pepper flakes, a pinch each of salt, and freshly ground black pepper. Transfer to the oven and roast for 30 minutes or until the tomatoes begin to char and release their juices. Let it cool (10-15 minutes).
While tomatoes are roasting, char your peppers. I charred mine over a gas stove until they were nice and blistered on each side. If you don’t have a gas stove, check out these alternatives.
Tent the peppers in foil and allow them to steam and cool a bit. Remove the stem and seeds.
Transfer the roasted tomato mix and their juices to a blender; puree until smooth. Next, add basil and charred peppers and blend again. Alternatively you can keep everything in your pot and use an immersion blender.
After blending, transfer back to the pot, turn to medium low heat, and add in oregano. Season with salt and pepper to taste.
Once the soup is warm and at your desired consistency (see recipe notes), ladle soup into your serving bowl and top with parmesan cheese, basil oil, garlic crostini, and chopped basil or parsley. Serve with a grilled cheese, if desired. Enjoy!