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Roasted Red Pepper and Heirloom Tomato Soup

Ingredients

  • 2 or 3 Large Red Bell Peppers
  • 3 Pounds Heirloom tomatoes (about 3-4 large tomatoes)
  • 4-5 Large Basil leaves
  • 1 Tsp salt
  • 1/4 cup olive oil

Instructions

  1. Preheat oven to broil or roughly 500 degrees. Place your bell peppers on a sheet pan and roast for about 15 minutes, rotating the peppers every 5 minutes to char the sides evenly.

  2. Remove the peppers from the oven and place them in a covered bowl for 15 minutes to allow them to steam. Once steamed, peel, deseed, and remove the stem from the peppers. Slice the peppers into medium to large-sized chunks and place them in your Vitamix.

  3. While the peppers are roasting, destem and cut the tomatoes into large chunks. Add 1 Tbsp of olive oil to a large skillet and heat to a low temperature. Add the tomatoes and the basil to the skillet and soften them for about 10 minutes, stirring occasionally.

  4. Pour the tomatoes and basil into your Vitamix with the peppers and cover the blender with the lid. Let the steam vent by holding a thick folded towel over the vent while you blend. Start blending on low and slowly increase the blender speed to medium-high. To puree the ingredients, blend for one minute on high.

  5. Reduce the blender speed to low and begin to slowly add the olive oil and sea salt. Blend again on medium-high to achieve the desired consistency. You can add water if you find that the soup is too thick.

  6. You can also add some garnishes to your finished soup. It tastes and looks even better when garnished with wholesome ingredients like chives, cherry tomatoes, fresh ground pepper, or even a basil leaf.