Description
This roasted red pepper and tomato soup is rich, smoky, and naturally sweet from oven-roasted vegetables. Smooth and comforting, it’s a cozy classic that pairs perfectly with grilled cheese or crusty bread.
Ingredients
Vegetables
- 3 large red bell peppers, halved and seeded
- 2 lb ripe tomatoes, halved (or 2 cans whole peeled tomatoes, drained)
- 1 small onion, quartered
- 4 cloves garlic, peeled
Liquids and Seasoning
- 2 tbsp olive oil
- 4 cups vegetable broth (or chicken broth)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ tsp dried basil or oregano
- ½ cup heavy cream or coconut milk (optional)
Optional
- Pinch of red pepper flakes
- Balsamic drizzle
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Arrange the halved and seeded red peppers, halved tomatoes, quartered onion, and peeled garlic cloves evenly on a large baking sheet.
- Season and Oil: Drizzle the vegetables with olive oil, then lightly season them with salt and black pepper to enhance their flavors while roasting.
- Roast Vegetables: Place the baking sheet in the oven and roast for 30 to 35 minutes until the vegetables are soft and lightly charred, intensifying their natural sweetness and smokiness.
- Blend Soup: Transfer the roasted vegetables to a large pot or blender. Add the vegetable broth along with dried basil or oregano. Using an immersion blender or a regular blender in batches, blend until smooth for a creamy texture.
- Simmer Soup: Pour the blended mixture into a pot if in batches, then simmer gently for 10 minutes to meld the flavors together.
- Add Creaminess (Optional): Stir in heavy cream or coconut milk for a richer, creamier soup. Heat gently to combine without boiling and serve warm.
Notes
- For a deeper flavor, peel the charred skins off the roasted red peppers before blending.
- Add fresh basil at the end of cooking to brighten the flavor.
- The soup thickens as it cools—thin it with extra broth to your desired consistency if needed.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean, American
