Tomato, Bell Pepper, And Artichoke Soup

Tomato, Bell Pepper, and Artichoke Soup

MAKES 2 QUARTS
Sheet pan, blender, done! This roasted tomato soup makes an easy weeknight meal, perfect for dunking grilled cheese. It's also great made days ahead. Keep refrigerated or frozen until ready to reheat and serve.

Ingredients

  • 3 large, ripe tomatoes (cored and quartered (See Cook's Tip))
  • 2 red bell peppers (cores and seeds removed, quartered)
  • 1 (14 ounce) can whole artichoke hearts (drained)
  • 1 red onion (peeled and quartered)
  • 6 cloves garlic (peeled)
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh basil leaves (loosely packed)
  • 2 cups vegetable broth
  • Kosher salt (to taste)
  • Pepper (to taste)

Optional Ingredients

  • Sour cream
  • Aged balsamic vinegar

Directions

  1. Preheat oven to 425°F.
  2. Arrange tomatoes, peppers, artichokes, red onion, and garlic on a large, rimmed sheet pan. Drizzle with olive oil. Roast 45 to 60 minutes until tender and well-browned on edges.
  3. Transfer roasted vegetables to a blender. Add basil leaves and vegetable broth. Be careful not to fill blender more than 3/4 full. If necessary, work in batches.
  4. Blend until smooth. For an extra silky soup, pass through a fine mesh strainer. Keep it rustic by not straining. Season with salt and pepper, to taste.
  5. Transfer soup to a pot. Bring to a simmer. Serve hot. Add a dollop of sour cream and a drizzle of aged balsamic to each bowl.

Cook Tips

Use the best, peak-of-the-season, heirloom tomatoes you can find for the most flavor. Ripe, beefsteak tomatoes will work in a pinch.

Nutrition

  • Calories: 240
  • Fat: 15.0 g
  • Saturated Fat: 2.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 680.0 mg
  • Carbohydrates: 25.0 g
  • Fiber: 6.0 g
  • Added Sugars: 0.0 g
  • Sugar: 8.0 g
  • Protein: 6.0 g