Description
A comforting and flavorful roasted red pepper and tomato soup, perfect for any season.
Ingredients
Scale
- 4 large red bell peppers, halved and seeded
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the red bell pepper halves cut side down on a baking sheet. Roast in the oven for 25-30 minutes, or until the skins are charred and blistered.
- Remove the peppers from the oven and let them cool slightly. Once cool enough to handle, peel off the skins and chop the peppers.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the roasted red peppers, crushed tomatoes, vegetable broth, and dried basil to the pot. Bring to a simmer and cook for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- If desired, stir in the heavy cream for a creamy texture. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a smoky flavor, try adding smoked paprika to the soup.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 40
- Category: Soup
- Cuisine: Mediterranean
Keywords: Roasted Red Pepper and Tomato Soup, healthy soup, vegetarian soup, easy soup recipe