Tomato soup but with a delicious twist! A sweet touch of roasted red peppers and a kick of spiciness from red pepper flakes make this the coziest soup! You’ll love this spicy tomato and roasted red pepper soup!
- 2 Red peppers
- 4 cups Tomatoes, coarsely chopped
- 1 Coarsely chopped yellow onion
- 1 tbsp Olive oil
- 2 cups Vegetables soup
- ½ teaspoon Powdered red peppers
- ¼ teaspoons garlic powder
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
Preheat the oven to 500ºF. Line a baking sheet with a large piece of aluminum foil and place the red peppers on it. On a separate tray (no foil needed), pile the tomatoes and onion. Mix tomatoes and onion with olive oil, salt and pepper.
Roast the tomatoes and onion for 20 minutes and the peppers for 25 minutes. Remove the trays from the oven and fold the foil to cover the peppers and steam for 10 minutes. Peel the skin and remove the seeds and stems from the peppers.
Transfer roasted vegetables to a high speed blender and add vegetable broth, crushed red pepper, garlic powder, Italian seasoning, salt and pepper. Blend until smooth.
Transfer the soup to a large pot. Bring to the boil then reduce to low heat for 10 minutes. Enjoy!