Roasted Tomato and Red Pepper Soup | The Daily Dish

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Roasted Tomato and Red Pepper Soup

No Comments | Written on January 2, 2014 at 5:00 am , by

I always found blended vegetable soups to be a great way to enjoy your veggies at mealtime.  They are easy to prepare, freeze like a dream, and can be made with just about any vegetable, herb and spice combination.

This recipe for “Roasted Tomato and Red Pepper Soup” was inspired by one of the favorite appetizers – Peperonata Dip.

Keep reading for the recipe…

I started by tossing plum tomatoes, red pepper, onion, garlic, salt and pepper with a bit of olive oil and roasting them in the oven.  When they are done, the roasted vegetables are combined with vegetable broth and smoked paprika in a stock pot.  The soup is blended and then served with warm and crispy Parmesan Ciabatta dippers.

If you enjoy the classic combination of tomato soup and grilled cheese, you will love this dish!

Excited to try “Roasted Tomato and Red Pepper Soup with Parmesan Ciabatta Dippers?”

Follow this link for the recipe –>


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