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one plain bowl of smooth deep red roasted tomato and red pepper soup with a slightly textured surface from blended vegetables and beans, with no cream swirl, bread or garnish
Rachel Kim

Freezer Roasted Tomato and Pepper Soup

Roasting the tomatoes and peppers gives this freezer soup a deeper flavor than simply opening a can into broth. White beans blend into the base so it reheats smoothly without a cream layer separating on top, and portion it in small containers before freezing. One solid gallon of soup is awkward to thaw for lunch, while a single dinner portion can go straight into a covered saucepan with a little water.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs ripe plum tomatoes halved
  • 3 large red bell peppers seeded and cut into quarters
  • 1 large yellow onion cut into wedges
  • 4 garlic cloves peeled
  • 2 tbsp olive oil
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 3 cups low-sodium vegetable broth
  • 1 tsp dried basil
  • 1 tbsp balsamic vinegar
  • 6 tbsp water divided for reheating six portions

Method
 

  1. Heat the oven to 425°F. Toss tomatoes, peppers, onion and garlic with oil, salt and pepper on two rimmed sheet pans and roast for 30 to 35 minutes until softened with browned edges.
  2. Transfer roasted vegetables and their juices to a large pot. Add beans, broth and basil and simmer for 10 minutes.
  3. Turn off the heat and blend with an immersion blender until smooth, keeping the blade submerged. Stir in balsamic vinegar.
  4. Freeze after cooking: divide soup among 6 shallow freezer containers, refrigerate within 2 hours and chill completely. Leave 1 inch of headspace, seal, label and freeze for up to 3 months.
  5. Reheat from frozen: loosen one portion from its container into a saucepan with 1 tablespoon water. Cover and warm over medium-low heat, stirring and breaking up the block as it softens, for about 15 to 20 minutes until the soup reaches 165°F.
  6. Stir thoroughly before serving one container per portion, adding only a little more water if the soup is too thick.