Who says soup isn't a summer food? There's so much fantastic summer produce that lends itself so well to soup. We've been making a batch almost every week! Last week, we tried out a vegetable lentil soup with tons of seasonal produce - zucchini, yellow squash, purple potatoes, carrots, onions, garlic, kale, and more ingredients I'm currently forgetting. It was such a great, easy way to empty the fridge and get in a few extra servings of vegetables. This week, we're bringing sunshine to your bowls with this bright roasted yellow tomato and bell pepper soup. It's finished with a savory green herb oil that brings richness to this light soup.
For this Yellow Tomato Bell Pepper Soup, we used juicy, ripe yellow heirloom tomatoes, roasted yellow bell peppers, fresh herbs, and that beautiful herb oil to finish. There's a touch of spice from Berbere - an Ethiopian spice mix - which complements the refreshing summer soup.
If you can't find yellow heirloom tomatoes, you can certainly use red or orange. And the same goes for the bell pepper, roasted red bell pepper would be delicious here.
Although the yellow variety tends to be a bit sweeter, especially than green bell pepper. When it comes to garnishes, we like adding a little texture to a pureed soup. We often use roasted chickpeas (store bought or homemade) for a quick, easy fix. The herb oil is delicious on its own. It makes a yummy dipping sauce for fresh bread!
Unless it's over 90 degrees and you don't have air conditioning, there's really no reason not to make soup. So get at it!
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Roasted Yellow Tomato and Bell Pepper Soup
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
This refreshing summer soup gets its yellow hue from yellow heirloom tomatoes and bell peppers.
Ingredients
- 4 tbsp olive oil
- 1 medium yellow onion, diced
- 7 cloves roasted garlic
- 2 tbsp shallots, diced
- 4 cups yellow tomatoes (approx 5 large heirloom tomatoes)
- 2 yellow bell peppers
- 2 carrots
- 2 cups vegetable broth
- 1 tbsp lemon juice
- 1 ¼ tsp salt
- ½ tsp pepper
- ¾ tsp Berbere spice
- 2 tbsp fresh basil
- 2 tbsp fresh oregano
- 1 tbsp fresh parsley
Herb Oil:
- 6 tbsp olive oil
- 2 cloves roasted garlic
- 1 tbsp lemon juice
- ¼ tsp salt
- ⅛ tsp pepper
- ¼ tsp agave
- ½ tbsp oregano
- 3 tbsp parsley
- 2 tbsp basil
Instructions
- Preheat oven to 375.
- To roast a whole head of garlic, trim off the top of the head of garlic to expose the cloves. Drizzle with a bit of olive oil, salt and pepper, wrap in aluminum foil, and roast for about 40 minutes.
- Meanwhile, deseed yellow peppers and cut in half. Add to a large sheet pan with tomatoes, drizzle with olive oil, salt and pepper and roast for 15 minutes. Remove from oven and set aside.
- In a large pot, heat olive oil over medium heat and add diced onion and shallots. Cook for 5-7 min, stirring often, until translucent. Add diced carrots and cook for another 5 minutes.
- Remove roasted garlic from cloves and add.
- Add all additional ingredients and simmer for 20 minutes over medium-low heat, stirring occasionally. Split into 2 batches and blend until smooth (using blender that can handle high heat mixtures) or use immersion blender.
- To make herb oil, chop herbs and garlic finely. In a bowl, whisk all ingredients well.
- Serve with a drizzle of herb oil, crispy chickpeas, corn, fresh herbs, etc.
- Category: Soup
- Method: Stovetop, Oven
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