Roasted Red Pepper and Tomato Soup
β±οΈ Prep Time: 15 minutes β’ π³ Cook Time: 35 minutes
Velvety smooth and bursting with the essence of roasted vegetables, this delightful soup is perfect for warming up on a cozy evening or impressing guests
This Roasted Red Pepper and Tomato Soup is a soul-soothing delight that will warm your heart and satisfy your cravings. It's a wonderful way to savor the vibrant flavors of roasted vegetables and is sure to become a favorite in your collection of comforting soups. Enjoy the goodness of wholesome ingredients in every spoonful!
Ingredients
π½οΈ Servings: 4 β’ π₯ Calories/Serving: 150
4 large red bell peppers
4 ripe tomatoes
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1 teaspoon paprika
1/2 teaspoon dried thyme
Salt and pepper to taste
Fresh basil leaves for garnish
Crusty garlic bread for serving
Steps
Step 1
Preheat the oven to 425Β°F (220Β°C). Place the whole red bell peppers and tomatoes on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, turning occasionally, until the skin of the peppers and tomatoes is charred and blistered.
Step 2
Remove the roasted peppers and tomatoes from the oven, and carefully transfer them to a bowl. Cover the bowl with plastic wrap and let the vegetables steam for about 10 minutes. This will make it easier to remove the skins.
Step 3
Peel the skin off the peppers and tomatoes, and discard the seeds. Chop the roasted vegetables into smaller pieces.
Step 4
In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sautΓ© until the onion becomes translucent and fragrant.
Step 5
Add the roasted red peppers and tomatoes to the pot, along with the vegetable broth, paprika, and dried thyme. Season with salt and pepper to taste.
Step 6
Bring the mixture to a gentle simmer and let it cook for about 5-10 minutes, allowing the flavors to meld together.
Step 7
Use an immersion blender or transfer the soup to a regular blender, and puree until smooth and velvety.
Step 8
Ladle the Roasted Red Pepper and Tomato Soup into bowls, garnish with fresh basil leaves, and serve with crusty garlic bread on the side.
Make it your own!
Add a touch of cream or coconut milk for a creamier texture.
Sprinkle some grated Parmesan cheese or crumbled feta on top for a delightful tangy twist.
Try it withβ¦
I remember walking into Bokeria in Splitβwarm lights, chatter, and the promise of something new. Iβd never tried oxtail before, but one bite of their risotto, with tender braised tail and creamy rice, sealed the deal: I was a fanβfor life. Now I bring that moment back home with this cozy, indulgent recipe.