This Roasted Red Pepper Soup draws inspiration from the delicious Spanish pepper sauce, romesco! With smoky roasted pepper and juicy Roma tomatoes, this is a creamy soup that gets dinner on the table (in under an hour!)
Prep: Preheat oven to 425℉ (218℃). Line 2 rimmed baking sheets with foil.
Tomato Tray: Cut tomatoes in half and set them on a tray cut side up. Set the onion half on the tray. Trim the top off the garlic so the tops of the cloves are exposed, leaving the outer paper on, then put it on the tray. Drizzle oil over everything, using a spoon or brush to ensure most of the surfaces are evenly covered. Cover the entire tray with foil.
Pepper Tray: Place the bell peppers on the second tray.
Roast: Place the tomato tray on a lower rack, and the pepper tray on an upper rack. Cook for 30 minutes. Remove the foil from the tomato tray. Flip the bell peppers to evenly cook them. Return everything to the oven for another 10 to 20 minutes. Tomatoes should be soft, bell peppers should be blackened.
Blend: Carefully add everything to a standing blender (start with 3 cloves of garlic and add more as needed), along with milk, salt, and pepper. (Do not put the lid of the blender on tightly, this can cause the heat to explode out.) Blend until smooth.
Serve: Serve warm, garnished with crème fraîche, pesto, and crusty bread.
Video
Notes
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat on the stove or in the microwave before serving