Smoky Tomato & Roasted Red Pepper Soup

Who says soup is only for winter? This recipe is a healthy way to use all those great, fresh vegetables from your garden.


  • 2 lbs tomatoes (6 medium tomatoes or 50-60 cherry tomatoes)
  • 1 C basil, chopped
  • 2 C vegetable broth
  • 2 cloves garlic
  • 2 tsp olive oil
  • 2 Tbsp balsamic vinegar
  • 3 red bell peppers, charred
  • Salt and pepper to taste
  • 1 C frozen mixed veggies (warmed and dabbed to soak up excess water)


  1. Put peppers on grill, turning every few minutes until lightly charred on all sides.
  2. Chop peppers and chop and seed tomatoes.
  3. Blend everything (minus frozen vegetables) in a blender, adding broth as you go.
  4. Simmer in large pan over heat for 10 minutes, stirring as you go.
  5. Puree frozen vegetables in blender and add to mixture. If you prefer a smooth soup, blend longer, but if chunky is more your style, allow for a courser blend.
  6. Continue to heat and stir for 5 more minutes.
  7. Serve and enjoy!

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