Roasted Tomato and Pepper Soup



  • 2 pounds plum tomatoes, halved lengthwise
  • 2 medium sweet red peppers, quartered and seeded
  • 2 medium onions, finely chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 carton (32 ounces) chicken broth
  • 3 slices day-old French bread (1 inch thick), crusts removed and cubed
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Shaved Parmesan cheese


  1. Place tomatoes and peppers, cut side down, in a 15-inch by 10-inch by 1-inch baking pan. Bake at 425° for 20 minutes.
  2. Turn tomatoes and peppers; bake 10-15 minutes longer or until skins are blistered and blackened.
  3. Immediately place peppers and tomatoes in a large bowl; cover and let stand for 10 minutes. Peel off and discard skins; coarsely chop tomatoes and peppers.
  4. In a large saucepan, sauté onions in oil until tender.
  5. Add the garlic, cumin and coriander; sauté 1 minute longer.
  6. Add the broth, tomatoes and peppers.
  7. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  8. Stir in the bread, vinegar, salt and pepper; heat through.
  9. Sprinkle servings with cheese.



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