Roasted Red Pepper and Tomato Soup
Discover the rich, smoky flavor of roasted red pepper and tomato soup, a perfect blend of ripe tomatoes and charred red peppers creating a heartwarming dish ideal for any season. This easy-to-make soup is a comforting option that aligns well with vegetarian lifestyles.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 lbs ripe tomatoes
2 large red bell peppers
1 large onion
4 cloves garlic
2 tbsp olive oil
1 tsp smoked paprika
4 cups vegetable stock
Salt and pepper to taste
1/2 cup heavy cream (optional)
Basil leaves for garnish
Instructions
1. Preheat your oven to 425°F.
2. Cut the tomatoes and red bell peppers into quarters, removing seeds from the peppers.
3. Peel and quarter the onion and garlic.
4. Place the tomatoes, peppers, onion, and garlic on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
5. Roast in the oven for 30 minutes or until vegetables are tender and slightly charred.
6. Transfer the roasted vegetables to a large pot.
7. Add smoked paprika and vegetable stock, then bring to a boil.
8. Reduce heat and let simmer for 15 minutes.
9. Use an immersion blender to puree the soup until smooth.
10. Stir in heavy cream if using, and adjust seasonings as necessary.
11. Serve hot, garnished with fresh basil leaves.
Storage
Allow the soup to cool and store in an airtight container in the refrigerator for up to 5 days.
Reheating
Reheat the soup on the stove over medium heat until heated through, stirring occasionally.
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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.
