Roasted Red Pepper and Tomato Soup

⏱️ Prep Time: 15 minutes • 🍳 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!

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Ingredients

🍽️ Servings: 4 • 🔥 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

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Steps

Step 1

Preheat the oven to 425°F (220°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 sauté 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.

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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.

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Try it with…