# Baked Roasted Tomato & Red Pepper Soup

> Roasted tomato soup with Italian sausage, spinach, and parmesan broth

Recipe page: https://goodguteats.com/recipes/roasted-tomato-and-red-pepper-soup/

- Makes: 4 servings, 1 bowl each
- Category: Main course
- Cuisine: Italian
- Methods: Oven, Air Fryer

## Oven

Total time: ~1h 18m.

### Nutrition

Per serving, estimated from the ingredients: 623 calories, 25 g protein, 26 g carbs, 46 g fat, 4 g fiber.

### Ingredients (for 4 servings)

- 2 lb Tomatoes
- 2 Red Bell Pepper
- 3 tbsp Garlic-Infused Olive Oil (2 tbsp roasting, 1 tbsp soup)
- Salt
- Black Pepper
- 1 lb Sweet Italian Sausage
- 3 Green Onion Tops
- 2 tbsp Tomato Paste
- ¼ cup White Wine
- 2 cup Chicken Broth
- ½ tsp Smoked Paprika
- 1 Parmesan Cheese
- ¼ tsp Baking Soda
- ¼ tsp Sugar (Generic)
- ½ cup Half-and-Half
  - Swap: ½ cup 1% Milk
    - + 1 tbsp Cornstarch
- 3 oz Baby Spinach
- to taste Parmesan Cheese
- to taste Fresh Basil

### Steps

1. Quarter the 2 lb Tomato and 2 Red Bell Pepper. (~4m)
2. Preheat oven to 425F. (~1m)
3. Arrange vegetables cut-side down on a rimmed baking sheet. (~2m)
4. Drizzle with 2 T Garlic-Infused Olive Oil and season with Salt and Black Pepper. (~1m)
5. Roast until vegetables collapse and edges char. (~35m)
6. Remove 1 lb Italian Sausage from casings and crumble into a Dutch oven over medium-high heat. (~3m)
7. Brown well, breaking into bite-size pieces. (~6m)
8. Remove Italian Sausage with a slotted spoon, leaving fat and fond in the pot. (~1m)
9. Reduce heat to medium and add remaining 1 T Garlic-Infused Olive Oil. (~1m)
10. Sauté 3 Green Onion Tops tops. (~1m)
11. Add 2 T Tomato Paste. (~1m)
12. Stir until it darkens. (~2m)
13. Pour in ¼ C White Wine and scrape up all the fond from the bottom. Reduce. (~3m)
14. Add 2 C Chicken Broth, ½ tsp Smoked Paprika, and the roasted tomatoes and peppers with all their juices. Add the 1 Parmesan Cheese rind. Stir in ¼ tsp Baking Soda. Stir in ¼ tsp Sugar. (~2m)
15. Bring to a simmer. (~4m)
16. Remove the parmesan rind. Blend until completely smooth with an immersion blender. (~2m)
17. Return to low heat and stir in ½ C Half-And-Half. (~1m)
18. Add the sausage back in. (~1m)
19. Simmer gently. (~3m)
20. Stir in 3 oz Spinach and let wilt. (~2m)
21. Ladle into bowls. Top with grated Parmesan Cheese and torn Fresh Basil. (~2m)
22. Season with Salt to taste.

## Air Fryer

Total time: ~1h.

### Nutrition

Per serving, estimated from the ingredients: 623 calories, 25 g protein, 26 g carbs, 46 g fat, 4 g fiber.

### Ingredients (for 4 servings)

- 2 lb Tomatoes
- 2 Red Bell Pepper
- 3 tbsp Garlic-Infused Olive Oil (2 tbsp roasting, 1 tbsp soup)
- Salt
- Black Pepper
- 1 lb Sweet Italian Sausage
- 3 Green Onion Tops
- 2 tbsp Tomato Paste
- ¼ cup White Wine
- 2 cup Chicken Broth
- ½ tsp Smoked Paprika
- 1 Parmesan Cheese
- ¼ tsp Baking Soda
- ¼ tsp Sugar (Generic)
- ½ cup Half-and-Half
  - Swap: ½ cup 1% Milk
    - + 1 tbsp Cornstarch
- 3 oz Baby Spinach
- to taste Parmesan Cheese
- to taste Fresh Basil

### Steps

1. Quarter the 2 lb Tomato and 2 Red Bell Pepper. (~4m)
2. Toss with 2 T Garlic-Infused Olive Oil, Salt, and Black Pepper. (~1m)
3. Arrange in air fryer basket. (~2m)
4. Air fry at 400F, shaking halfway through. (~18m)
5. Remove 1 lb Italian Sausage from casings and crumble into a Dutch oven over medium-high heat. (~3m)
6. Brown well, breaking into bite-size pieces. (~6m)
7. Remove Italian Sausage with a slotted spoon, leaving fat and fond in the pot. (~1m)
8. Reduce heat to medium and add remaining 1 T Garlic-Infused Olive Oil. (~1m)
9. Sauté 3 Green Onion Tops tops. (~1m)
10. Add 2 T Tomato Paste. (~1m)
11. Stir until it darkens. (~2m)
12. Pour in ¼ C White Wine and scrape up all the fond from the bottom. Reduce. (~3m)
13. Add 2 C Chicken Broth, ½ tsp Smoked Paprika, and the air fried tomatoes and peppers with all their juices. Add the 1 Parmesan Cheese rind. Stir in ¼ tsp Baking Soda. Stir in ¼ tsp Sugar. (~2m)
14. Bring to a simmer. (~4m)
15. Remove the parmesan rind. Blend until completely smooth with an immersion blender. (~2m)
16. Return to low heat and stir in ½ C Half-And-Half. (~1m)
17. Add the sausage back in. (~1m)
18. Simmer gently. (~3m)
19. Stir in 3 oz Spinach and let wilt. (~2m)
20. Ladle into bowls. Top with grated Parmesan Cheese and torn Fresh Basil. (~2m)
21. Season with Salt to taste.

Saves ~20 minutes on roasting with slightly more intense char.

Recipes, not medical advice.