Roasted Bell Pepper Tomato Soup is a vibrant and flavorful dish that's perfect for cozy evenings or when you need a comforting bowl of goodness. The roasted vegetables add depth, while the balsamic vinegar gives it a delightful tang. It's a must-try recipe for anyone who loves a rich, savory soup with fresh, wholesome ingredients.
The heart of this soup is, of course, the tomatoes. They bring a natural sweetness and rich flavor, especially when roasted. The red bell peppers add a smoky depth, balancing the acidity of the tomatoes. Onion and garlic form the savory base, providing a fragrant starting point for the soup. Olive oil is used to sauté the vegetables, enhancing their flavors. Dried basil and smoked paprika add a touch of earthiness and warmth. We season with salt and black pepper to taste. The vegetable broth gives body and richness to the soup, while the balsamic vinegar adds a tangy finish. Finally, fresh basil leaves provide a pop of freshness and color as a garnish.
This soup pairs beautifully with a slice of crusty sourdough bread. Consider adding a dollop of vegan crème fraîche for extra creaminess, or serve with a side of grilled cheese sandwiches for a classic pairing. A light salad with a lemon vinaigrette complements the flavors nicely.
Start by preheating your oven to 400°F. This will get it nice and hot, perfect for roasting the veggies. Take your bell peppers and cut them into quarters, removing the seeds. Place them skin side up on a baking sheet alongside your whole tomatoes. Pop them in the oven and let them roast for about 25 minutes, or until the skins are nicely charred. This roasting step is where a lot of the flavor magic happens.
While the veggies are roasting, heat up the olive oil in a large pot over medium heat. Toss in the chopped onion and let it sauté for around 5 minutes until it gets translucent. Then, add the minced garlic, dried basil, smoked paprika, salt, and black pepper. Give it a good stir and let it sauté for another 2 minutes to let those spices bloom.
Once the roasted veggies are done, let them cool slightly so you can handle them. Peel the skins off the tomatoes and bell peppers, then chop them roughly. Add them to the pot with the sautéed onions. Pour in the vegetable broth and bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 20 minutes.
After simmering, use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Stir in the balsamic vinegar and taste to see if any additional seasoning is needed. Finally, garnish with fresh basil leaves before serving.
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