This silky and flavor-packed roasted red pepper soup is made with juicy roasted bell peppers and smoky fire roasted tomatoes. Absolutely scrumptious when topped with a dollop of tahini sauce and homemade garlic bread croutons!
Preheat the oven to 400º.
Place the peppers and onion into a roasting pan or oven safe skillet and drizzle them with 1 tablespoon of olive oil. Toss to coat.
Cut the top off of garlic bulb, exposing the tops of the cloves. Remove one clove, mince it, and reserve it for later.
Set the garlic bulb on a sheet of foil and drizzle it with 1 tablespoon of olive oil. Loosely wrap it in foil.
Place the onions, peppers and garlic into the oven.
Bake the onions and peppers until browned in spots and some blisters appear on the peppers, 30-35 minutes, flipping once or twice during baking.
Bake the garlic until cloves are light golden brown, about 35-40 minutes. Remove it from oven, open up the foil and allow it to cool.
When the garlic is cool enough to handle, squeeze the bulb to extract the roasted cloves from their skins.
Blend the veggies. Transfer the peppers, onions, tomatoes, roasted garlic and raw garlic to a food processor or blender, or place them in a large pot and blend with an immersion blender. You can add some broth to help this along if needed.
If you used a food processor or blender, transfer the mixture to a large pot now. Stir in the broth, vinegar, paprika and thyme, and place the pot over medium heat.
Bring the mixture to a simmer, lower heat and allow to simmer for about 10 minutes, until it thickens up a bit.
Remove the pot from heat and season with salt and pepper to taste.
While the soup simmers, stir the olive oil and garlic together in a medium bowl.
Add the bread cubes and toss to coat.
Arrange the bread cubes in an even layer on a baking sheet. Sprinkle them with salt and pepper.
Place the baking sheet under a broiler and broil just until browned, about 5 minutes, watching carefully to avoid burning.
Ladle the soup into bowls and top with tahini, croutons, basil and/or parsley.
You can also stick your croutons into the oven with your veggies and allow them to cook for fifteen minutes or so, flipping at least once. You'll end up with something a bit more croutony and less garlic bready.
Nutrition information does not include tahini.