This slow roasted tomato and bell pepper soup is my two favorite things, homey and simple. The key here is roasting the Roma tomatoes at a lower temperature for a longer period of time, allowing them to get nice and jammy in flavor. If you're short on time, use canned whole tomatoes.
This recipe stores well in the fridge for 5 days.
If you like this slow roasted tomato and bell pepper recipe, try my other soups:
[lt_recipe name="Slow Roasted Tomato and Bell Pepper Soup" servings="6" total_time="1H45M" difficulty="easy" summary="This slow roasted tomato and bell pepper soup is an elevated version of the classic tomato soup." print="yes" image="https://mindfulcooks.com/wp-content/uploads/2020/04/slow-roasted-tomato-and-red-bell-pepper-soup-3814-1024x683.jpg" ingredients="1.5 lbs roma tomatoes, about 8;olive oil, salt and pepper;1 onion, sliced;3 gloves garlic, chopped;1 red bell pepper, chopped;3 cups water;¼ teaspoon dried thyme;½ teaspoon red pepper flakes;about 10 leaves fresh basil" ]Preheat the oven to 325F;Slice the Roma tomatoes in half, drizzle with olive oil, sprinkle with salt and pepper then pop them in the oven for an hour and a half.;Meanwhile, in a medium sauce pot on medium low, caramelize the onion in a pat of dairy free butter and pinch of salt. Add the garlic and bell pepper and continue to cook until the bell pepper is tender crisp.;Add the 3 cups water, dried thyme and red pepper flakes. Simmer for 5 minutes.;Add the roasted tomatoes into the blender with the bell pepper mixture and blend until smooth. Add the basil and pulse. Season with salt and pepper to taste and serve[/lt_recipe]