A healthy roasted red pepper tomato soup drizzled with swirls of parsley pesto, loaded with flavor and beautiful rustic textures.
Easy, paleo and vegan, but feel free to crumble some feta or gouda cheese on top, even add some leftover mini ricotta meatballs.
I remember the smell of roasting peppers tickling my nose way before I stepped foot into the little apartment, with the tiniest microscopic kitchen that fit no more than two people at once. That’s where my mom was standing by the stove turning the peppers on a hot plate. I was no older than 6, but I loved those peppers so much, I’d have roasted pepper dreams you guys!
We would always have them as a side dish, still warm and marinated in olive oil and red wine vinegar, just like this salad!
That’s where the inspiration for this roasted red pepper tomato soup comes from!
The magic really begins with the roasting of the peppers, and that subtle smoky layer you can only get from making your own.
I also insist on using organic Italian San Marzano tomatoes,(<-amazon), because no other tomato comes close.
I love to serve this soup in its most rustic form: with torn pieces of roasted peppers, chunks of tomato, and a few swirls of garlicky parsley or basil pesto.
Sprinkle a few toasted pine nuts on top for a nice nutty crunch. Perfection!
An easy, healthy, roasted red pepper tomato soup drizzled with swirls of parsley pesto, loaded with flavor and beautiful rustic textures.
- 1/2 medium yellow onion -diced
- 4 cloves garlic -thinly sliced
- 3 tbsp extra virgin olive oil
- 5 roasted peppers (mixed colors)
- 28 oz can whole San Marzano tomatoes
- 1 bay leaf
- pinch sea salt + more to taste
- splash red wine vinegar
- 1/2 tsp red pepper flakes
- 2 1/2 c filtered water
- 1/4 c pine nuts for garnish
- 1/2 bunch flat leaf parsley (picked through)
- 1/3 c extra virgin olive oil
- 1/3 c pine nuts toasted
- 1-2 cloves garlic grated
- zest from 1 small lemon
- a good squeeze of lemon juice
- a pinch of sea salt to your taste
- Roast the bell peppers on a hot cast iron plate until charred all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle. Peel and discard the skins and the core. Reserve one of the roasted peppers and tear it into rustic pieces. Set aside. Use the rest of the roasted pepper and puree them in a small food processor with a splash of olive oil and a splash of red wine vinegar until a chunky sauce forms. Set aside.
Heat up 3 tbsp of the olive soil in an enameled cast iron pot on medium low flame. Sauté the onion with a pinch of sea salt until softened and begins to get a little color. Add the red pepper flakes, bay leaf and garlic and sauté an addition two minutes making sure not to burn the garlic. Stir in the purred roasted peppers.
Transfer the canned tomatoes to a bowl and using your hands crush them into rustic chunks and add them to the pot. Stir and pour in the water. Bring to a gentle simmer and partially cover with a lid. Allow the soup to cook gently for about 45 minutes until the flavors have married and desired consistency is achieved. Adjust seasonings to your taste with sea salt. Serve hot with the reserved pepper pieces and drizzles of parsley pesto. Garnish with the toasted pine nuts and a few fresh parsley leaves.
Discard the tough stems from the parsley and add the leaves to a bowl of a small food processor. Add the pine nuts, garlic and oil together with a pinch of sea salt and process until smooth. Transfer to a small bowl and stir in the lemon zest and juice. Adjust taste and texture to your preference with more lemon juice and olive oil.