Tomato, Bell Pepper, and Artichoke Soup
MAKES 2 QUARTS
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
- Preheat oven to 425°F.
- 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.
- 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.
- 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.
- 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