Roasted Red Pepper & Tomato Basil Soup
A delicious and creamy roasted red pepper and tomato basil soup perfect for boosting your immune system in the colder months. This vegan and gluten-free soup combines the deep flavors of roasted vegetables with fresh herbs for a comforting bowl that's both healthy and satisfying.
Prep time: 15 minutesCook time: 45 minutesServes: 6
Ingredients
4 large tomatoes, halved
2 red bell peppers, halved and seeded
1 large onion, quartered
4 cloves garlic, peeled
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4 cups vegetable broth
1/4 cup fresh basil leaves, chopped
1 tbsp balsamic vinegar
1 tsp sugar
1/4 cup coconut cream
Instructions
1. Preheat the oven to 400°F (200°C).
2. Place tomatoes, bell peppers, onion, and garlic on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.
3. Roast in the oven for 25 minutes, or until vegetables are tender and slightly charred.
4. Transfer the roasted vegetables to a blender. Add vegetable broth and blend until smooth.
5. Pour the mixture into a large pot over medium heat. Stir in basil, balsamic vinegar, and sugar. Simmer for 10 minutes.
6. Stir in coconut cream and cook for another 2 minutes.
7. Taste and adjust seasoning if necessary before serving.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat the soup on the stovetop over medium heat until warmed through, stirring occasionally. Alternatively, microwave in a microwave-safe bowl until hot.
Scan for cooking tips & leave a review!
itsonly.recipes/view/roasted-red-pepper-&-tomato-basil-soup
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
