Description
A bold, smoky Spicy Roasted Tomato and Red Pepper Soup featuring roasted tomatoes, red bell peppers, and aromatic spices, blended into a smooth, comforting bowl with a touch of heat.
Ingredients
Vegetables
- 2 lbs tomatoes, halved
- 2 red bell peppers, halved
- 1 onion, quartered
- 4 cloves garlic
Spices & Seasoning
- 1 tsp chili flakes
- 1 tsp smoked paprika
- Salt & pepper, to taste
Liquids & Oils
- 2 tbsp olive oil
- 4 cups vegetable broth
Instructions
- Prepare Vegetables: Preheat your oven to 400°F (200°C). Halve the tomatoes and red bell peppers, quarter the onion, and peel the garlic cloves. Arrange all the vegetables on a baking sheet and drizzle with olive oil, tossing to evenly coat.
- Roast Vegetables: Place the baking sheet in the oven and roast for 25 minutes, or until the vegetables are tender and slightly charred, which enhances their smoky flavor.
- Blend Soup Base: Transfer the roasted vegetables to a blender. Add the chili flakes, smoked paprika, and vegetable broth. Blend until smooth and creamy, ensuring all roasted bits are pureed into the soup.
- Simmer and Season: Pour the blended soup into a large pot and bring it to a gentle simmer over medium heat. Let it cook for about 10 minutes to meld the flavors. Season with salt and pepper to your taste.
- Serve: Ladle the hot soup into bowls and serve immediately. Optionally, garnish with fresh herbs or a drizzle of olive oil for added flavor.
Notes
- Roasting the vegetables enhances their natural sweetness and adds depth to the soup.
- Adjust chili flakes according to your preferred spice level.
- You can substitute smoked paprika with regular paprika if needed, but it will alter the smokiness slightly.
- For a creamier texture, add a splash of coconut milk or cream before serving.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: International
