Recipes · 3 comments · Sep 17, 2013

Roasted Red Pepper and Tomato Soup [Recipe of the Week]

Make this delicious soup with fresh produce from your local farmer's market.

Get the full recipe (and the vegan variation) on the Blendtec Recipes page.

3 comments

Kelli Farley Sep 18, 2013

Hi Janet,
The vegetables shouldn’t be too crisp, but if you’re worries about it, you can take them out at 45 minutes.
Rina Sep 17, 2013

I made this soup…its very fresh tasting!

When I went to the grocery store, I read the contents of the “canned” tomato soup that I grew up on…wow what a difference.

Suggestion: When placing veggies on a sheet pan, make sure it has an edge to catch juices, there’s a lot of liquid.
The next time I’ll use something little bigger than 9×13.
Janet Wilcox Sep 17, 2013

That sounds like a long time to roast small vegetables like this at 350…don’t they burn or get too chrisp?