Slow Roasted Tomato and Bell Pepper Soup

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:

https://mindfulcooks.com/ginger-miso-noodle-soup-with-sriracha-mushrooms/

https://mindfulcooks.com/thai-peanut-noodle-soup/

https://mindfulcooks.com/dairy-free-clam-chowder/

[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]