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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Roasted Bell Pepper Tomato Soup with Apples

You know that moment in the kitchen when the ingredients of a recipe start coming together and the finale is nearing, and you warily wait to taste the end result and see what you've made? I think you do. Decidedly, some days it will be a little disappointing. Some days you'll take a mental note to do this or that differently, and that's that. But there can't be too many days like that before a day comes when that initial taste will take you aback a little and you'll say "Oh..!", to no one in particular as you go in for another taste.

That would be something different for everyone, of course, but today this roasted vegetable soup was what did it for me. The fact that it took very little prep and was so simple to make is probably what charmed this recipe so, but as I tasted what a quick roast, the right blend of spices and a stir of balsamic vinegar could do to sweet, ripe vegetables, I was won over. Roasting will deepen and intensify the flavors of any vegetable, so I'll surely be trying different forms of roasted vegetable soups in the near future. What a perfect meal for a chilly day. Best served with fresh bread for dipping and toppings of choice. Enjoy.

Roasted Bell Pepper Tomato Soup with Apples

Serves 6


2 large red bell peppers

6 medium ripe tomatoes

1 large purple onion

2 apples (preferably a sweeter apple, such as honeycrisp or golden delicious)

6-8 cloves garlic

4 Tablespoons olive oil

1 teaspoon salt

1 teaspoon paprika

1 teaspoon cayenne pepper

2 teaspoons garlic powder

2 Teaspoons apple cider vinegar

1 Tablespoon balsamic vinegar


1. Preheat oven to 425 degrees F.

2. Roughly chop 2 bell peppers, 6 ripe tomatoes, 1 large purple onion, 6-8 cloves garlic and 2 apples, and place on a large rimmed baking sheet. Toss with 4 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cayenne pepper and 2 teaspoons garlic powder.

3. Roast for 22-25 minutes, giving everything a toss midway.

4. Remove from oven and allow to cool for about 5 minutes. Next, in 2 or 3 batches, place roasted vegetable medley as well as 2 teaspoons apple cider vinegar and 1 tablespoon balsamic vinegar in a blender and blend well. Pour into a large pot and reheat slightly (if serving immediately).

5. Taste and add any additional salt, spices, or balsamic vinegar, as preferred.

6. Serve with a fresh baguette and roasted pine nuts, if desired. Enjoy!

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