I'm not a huge fan of tomato soup. My husband grew up on it. Tomatoes are easy to grow and easy to can. It's a cheap way to make soup. For a family watching their budget it was the go to meal. I remember his mom making it but not eating. She had had her fill of it. The rest of the family still enjoys a bowl full on occasion. Whether you likes yours with croutons, grilled cheese sandwiches or maybe cheese quesadillas, this soup will hit the spot!
Roasting the vegetables gives it little bits of burnt, slightly caramelized edges. It adds a flavor cooking in a pot on the stove doesn't. If you're thinking "I've seen something like this on your blog before." You have. My Roasted Marinara Sauce starts off much the same way. The difference is the type of bell pepper and the amount of them is less. They are spread out more so it is is a thicker soup with less juices to dump off.
A fancy blender will give you a smoother soup but you can still do well with an immersion blender, food processor or regular style blender. Check out my tips at the bottom for your type of appliance.
Creamy Roasted Tomato and Red Pepper Soup Printable Recipe
2 pounds roma tomatoes, deseeded and quartered1 small onion, cut onto chunks
2 red peppers, deseeded and cut into chunks
olive oil1⁄2 cup milk (2% or whole)
1⁄2 cup chicken broth
salt and pepper to taste
