This Roasted Red Pepper & Tomato Basil Soup is a comforting bowl of goodness that's perfect for any season. With vibrant flavors and a creamy texture, it's a delightful way to enjoy fresh produce. Plus, it's vegan and gluten-free!
Tomatoes are the star of the show here, bringing natural sweetness and a juicy base to the soup. Roasting them intensifies their flavor, providing a lovely depth.
Red bell peppers add a subtle sweetness and their vibrant color enhances the soup visually and taste-wise. Roasting these with the tomatoes brings out their natural sugars.
Onion provides a savory backbone to the soup. It mellows out when roasted, contributing to the soup's depth of flavor.
Garlic infuses the soup with a warm, aromatic kick. Roasting garlic transforms it from pungent to sweet and nutty.
Olive oil helps in the roasting process, allowing the vegetables to caramelize nicely. It also adds a hint of richness.
Vegetable broth acts as the liquid base, bringing everything together into a cohesive soup. It enhances the flavors of the roasted vegetables without overpowering them.
Fresh basil adds a pop of freshness and a hint of peppery aroma that complements the roasted vegetables beautifully.
Balsamic vinegar provides a slight tang, balancing the sweetness of the tomatoes and peppers.
Sugar is used sparingly to enhance the natural sweetness of the tomatoes and peppers.
Coconut cream gives the soup a creamy texture and a subtle hint of coconut that pairs well with the other flavors.
This soup pairs wonderfully with a crusty loaf of sourdough bread. For a heartier meal, serve it with a side salad of arugula and shaved Parmesan. A dollop of pesto on top can also be a delightful addition.
First things first, preheat your oven to 400°F (200°C). This ensures it's hot enough to roast the vegetables to perfection. While it heats up, grab a baking sheet and start prepping your veggies.
Slice your tomatoes and red bell peppers in half, and give them a good seeding. Quarter the onion, and peel the garlic cloves. Lay them all out on the baking sheet, making sure they’re not too crowded.
Now, drizzle them with olive oil, and sprinkle with salt and pepper. Toss everything together right on the sheet to ensure even coating. Pop it in the oven and let the magic happen for about 25 minutes, until the veggies are tender and have that lovely charred look.
Once roasted, transfer everything to a blender. Pour in the vegetable broth and blend till you get a nice, smooth consistency. If your blender is small, you might need to do this in batches.
Pour the blended mixture into a large pot set over medium heat. Stir in the chopped basil, balsamic vinegar, and sugar. Let it simmer for about 10 minutes, allowing the flavors to meld beautifully.
Finally, stir in the coconut cream and cook for another 2 minutes. Taste it, and adjust the seasoning if needed. And there you have it, your soup is ready to serve!
Share