Roasted Red Pepper and Tomato Soup with Basil and Orange
This is good warm or cold so it’s a great for Yom Tov. The orange zest gives the soup a great flavor boost and makes it interesting.
Recipe type: Soup
Serves: 5
  • Nonstick vegetable oil spray
  • 1-1/2 pounds red bell peppers (about 3 large), quartered, seeded
  • 1 large yellow bell pepper, quartered, seeded
  • 1 pound plum tomatoes, trimmed, quartered
  • 1 cup sliced onion
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons olive oil, divided
  • 1¾ cups (or more) low-salt chicken broth (or pareve broth), divided
  • 4 tablespoons chopped fresh basil, divided
  • 1 teaspoon grated orange zest
  1. Preheat oven to 425°F.
  2. Spray 2 large rimmed baking sheets with nonstick spray. Arrange all bell peppers on one sheet and toss with 1 tablespoon oil. On second baking sheet place tomatoes, onions and garlic in a single layer and toss with remaining oil. Sprinkle both sheets with salt and pepper. Roast both sheets of vegetables until peppers are soft and beginning to brown around edges, turning occasionally, about 35 minutes - 45 minutes. Remove from oven. Enclose red and yellow peppers in a zip top bag for 10 minutes (this will enable the skin to be removed). Remove thin skins and throw them away. Slice the yellow pepper and set aside for garnish.
  3. Place red peppers and roasted tomatoes and onions and all of their juices in large stock pot.(keep the yellow peppers separate). Add broth, 3 tablespoons basil and orange zest. Heat over medium high heat for 10 minutes until fully warmed. With an immersion blender, puree soup until smooth. Add salt and pepper if needed. Rewarm soup over medium heat, if desired. Ladle hot or chilled soup into bowls. Sprinkle with reserved chopped yellow pepper and remaining basil and serve.
DO AHEAD: Can be prepared 1 day ahead. Cover and refrigerate.
Can be doubled
Recipe by Gourmet Passover Cooking at