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Roasted Red Pepper and Tomato Soup

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

This Roasted Red Pepper and Tomato Soup is a velvety smooth, rich, and slightly smoky soup that brings out the natural sweetness of roasted red peppers and tomatoes. Infused with garlic, onions, and fresh basil, this comforting soup is perfect as a starter or a light meal when paired with crusty bread.

Roasted Red Pepper and Tomato Soup

For the Soup
 4 large red bell peppers (halved and deseeded)
 6 medium ripe tomatoes (halved)
 1 small onion (chopped)
 3 cloves garlic (peeled)
 2 tbsp olive oil
 1 tsp salt
 ½ tsp black pepper
 1 tsp smoked paprika (optional, for extra depth)
 ½ tsp red pepper flakes (optional, for heat)
 3 cups vegetable broth
 ½ cup heavy cream or coconut milk (for a creamy version)
 1 tbsp balsamic vinegar
 1 tsp sugar (optional, to balance acidity)
 ¼ cup fresh basil leaves (plus extra for garnish)
For Garnish and Serving
 Extra fresh basil leaves
 A swirl of cream
 Crusty bread or grilled cheese on the side
Roast the Peppers and Tomatoes
1

  • Preheat the Oven:
    • Set the oven to 425°F (220°C).
  • Prepare the Vegetables:
    • Arrange the red pepper halves (cut-side down), tomatoes, onion, and garlic cloves on a baking sheet.
    • Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, black pepper, and smoked paprika.
  • Roast Until Soft and Charred:
    • Roast for 25-30 minutes, until the peppers are slightly charred and the tomatoes are soft.
  • Peel the Peppers:
    • Remove from the oven and let cool slightly.
    • Peel off the charred skins of the red peppers for a smoother soup.
Blend the Soup
2

  • Transfer to a Blender:
    • Add the roasted peppers, tomatoes, onions, and garlic to a blender.
    • Pour in 2 cups of vegetable broth (reserve the last cup for adjusting consistency).
    • Add balsamic vinegar and sugar (if using).
  • Blend Until Smooth:
    • Blend until completely smooth and creamy.
  • Adjust Thickness:
    • Add the remaining broth as needed to reach the desired consistency.
Simmer and Finish the Soup
3

  • Heat the Soup:
    • Transfer the blended soup to a large pot over medium heat.
  • Add the Final Ingredients:
    • Stir in heavy cream or coconut milk, and fresh basil leaves.
    • Simmer for 5-7 minutes, stirring occasionally.
  • Taste and Adjust:
    • Adjust seasoning with more salt, black pepper, or a touch of sugar if needed.
Serving Suggestions
4

  • Ladle into Bowls:
    • Serve hot in bowls and swirl in extra cream.
  • Garnish:
    • Top with fresh basil leaves and a drizzle of olive oil.
  • Pair With:
    • Crusty bread, garlic bread, or a grilled cheese sandwich.
Pro Tips
5

  • For Extra Smokiness: Roast the red peppers over an open flame or grill before blending.
  • Make It Vegan: Use coconut milk instead of cream and dairy-free bread on the side.
  • For a Thicker Soup: Add a small cooked potato or extra tomatoes when blending.

Nutrition Facts

0 servings

Serving size