Ingredients
Method
- Preheat oven to 450F. Cut plum tomatoes in half, place on a baking tray with deseeded red bell peppers and peeled garlic.
- Drizzle with olive oil, sprinkle with salt, pepper, and fresh thyme. Roast for 25 minutes.
- Roughly chop onion, carrots, and celery. In a large pot, heat olive oil and cook for 5 minutes until softened.
- Add the roasted vegetables to the pot and cook for 5 minutes more.
- Add vegetable stock, V8 juice, bay leaves, honey, and paprika. Simmer for 20 minutes.
- Remove bay leaves and thyme stems. Blend until smooth with an immersion blender.
- Stir in fresh basil. Season to taste and serve hot.
Nutrition
Notes
Pro Tips:
Roast your red peppers until their skin is charred, then let them steam in a covered bowl before peelingâthis makes removing the skin much easier. Use good-quality tomatoes; canned San Marzano are excellent. A splash of balsamic vinegar at the end adds complexity and rounds out the flavors beautifully. Storage & Meal Prep:
This soup keeps refrigerated for up to 5 days or freezes for up to 3 months. It actually tastes better the next day as flavors develop. Reheat gently on the stovetop, adding vegetable broth if needed to reach desired consistency.
Roast your red peppers until their skin is charred, then let them steam in a covered bowl before peelingâthis makes removing the skin much easier. Use good-quality tomatoes; canned San Marzano are excellent. A splash of balsamic vinegar at the end adds complexity and rounds out the flavors beautifully. Storage & Meal Prep:
This soup keeps refrigerated for up to 5 days or freezes for up to 3 months. It actually tastes better the next day as flavors develop. Reheat gently on the stovetop, adding vegetable broth if needed to reach desired consistency.
