Sunshine Soup with Heirloom Tomatoes, Mixed Peppers, and Basil

Sunshine Soup with Heirloom Tomatoes, Mixed Peppers, and Basil
Staff Writer
Sunshine Soup with Heirloom Tomatoes, Mixed Peppers, and Basil
Erin Scott
Sunshine Soup with Heirloom Tomatoes, Mixed Peppers, and Basil

In high summer, when the sunny colors of tomatoes and peppers call to you at the market, you know it's time for Sunshine Soup. This vibrant puréed soup couldn't be much easier to make, and it's a family-friendly crowd-pleaser; something we all need in our bag of tricks.

This soup satisfies a variety of uses and audiences: kids slurp it up, and it's a great vegetarian option as well. Plus, it's a flexible canvas for all sorts of topping options. Croutons and pepitas are both great here, as are fresh basil and parsley. A dollop of crème fraîche is always nice as well. For those of you who like some spice, feel free to add chile oil or red pepper flakes. This soup can be served warm, at room temperature, or chilled. Easy, right? — Yummy Supper by Erin Scott

Click Here to See More Soup Recipes

4
Servings
679
Calories Per Serving
Deliver Ingredients

Notes

To make your own pepitas, toast ¼ cup pumpkin seeds in ½ teaspoon of olive oil over medium-low heat until golden and crisp.

Reprinted from Yummy Supper by Erin Scott. Copyright (c) 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold.

Ingredients

  • 7-8  Cups  mixed heirloom tomatoes cut into large wedges
  • large bell peppers or 8–10 smaller Gypsy peppers (mixed yellow, red, and orange), seeded and halved
  • ½  Cup  loosely packed whole fresh basil leaves, plus more for garnish
  • ⅓  Cup  extra-virgin olive oil
  • Sea salt
  • Pinch of freshly ground white pepper
  • ¼  Cup  pepitas
  • Dollop crème fraîche
  • Garlicky croutons
  • Chile oil or red pepper flakes

Directions

Preheat the oven to 425 degrees F.

Place the tomatoes, peppers, and ½ cup basil leaves in a 13-by-9-inch ceramic or glass roasting dish. Pour the olive oil over the veggies and season with salt to taste. I use a teaspoon of salt myself. Give the goodies a toss with your hands, if you are so inclined. I find that hands do a much better job than any spoon.

Roast the veggies for 30 to 40 minutes, until the tomatoes and peppers are tender, juicy, and just hinting at a char around the edges. Let everything cool to room temp.

Purée the vegetables thoroughly in a standing blender or food processor. (I use my standing blender and do the puréeing in a few batches.) Season with additional salt and some ground white pepper.

Serve with the pepitas, chopped basil, crème fraîche, and/or garlicky croutons, as it pleases you. Add chile oil or red pepper flakes if you like it spicy.

Nutritional Facts

Total Fat
45g
64%
Sugar
60g
67%
Saturated Fat
37g
100%
Cholesterol
35mg
12%
Carbohydrate, by difference
60g
46%
Protein
13g
28%
Vitamin A, RAE
119µg
17%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
315mg
32%
Choline, total
37mg
9%
Folate, total
14µg
4%
Magnesium, Mg
35mg
11%
Pantothenic acid
1mg
20%
Phosphorus, P
301mg
43%
Selenium, Se
17µg
31%
Sodium, Na
231mg
15%
Vitamin D (D2 + D3)
3µg
20%
Water
230g
9%
Zinc, Zn
1mg
13%

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.