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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.