Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup is a smooth, smoky, and comforting dish made with fresh roasted bell peppers and tomatoes. The rich flavors are balanced with a touch of garlic, onions, and optional cream for added depth. It's an easy, wholesome soup that pairs perfectly with crusty bread or a grilled cheese sandwich.
Equipment
- Baking sheet For roasting the peppers and tomatoes
- Blender or Immersion Blender For pureeing the soup
- Large pot For cooking and simmering the soup
Ingredients
- 2 large red bell peppers halved and deseeded
- 4 medium Roma tomatoes halved
- 3 cloves garlic peeled
- 1 small onion diced
- 3 tablespoons olive oil divided
- 4 cups vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- ½ teaspoon red pepper flakes optional, for heat
- ½ cup heavy cream optional, for creaminess
- 2 tablespoons fresh basil chopped, for garnish
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place halved red bell peppers, tomatoes, and garlic on the baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper.
- Roast for 25-30 minutes until the peppers are charred and the tomatoes are soft. Remove from the oven and let cool slightly.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add diced onion and sauté until softened, about 3 minutes.
- Transfer the roasted peppers, tomatoes, and garlic to the pot. Pour in the vegetable broth and dried basil. Stir well.
- Use an immersion blender to blend the soup until smooth. If using a traditional blender, blend in batches and return to the pot.
- Bring the soup to a gentle simmer and let cook for 10 minutes, stirring occasionally.
- For a creamy version, stir in heavy cream and cook for another 2 minutes.
- Taste and adjust seasoning with salt, black pepper, or red pepper flakes.
- Ladle into bowls and garnish with fresh basil. Serve hot with toasted bread or a grilled cheese sandwich.
Notes
- For a smokier flavor, roast the peppers over an open flame before adding them to the soup.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with grilled cheese or garlic toast for a complete meal.
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