Description
This Roasted Red Pepper Tomato Soup is a vibrant and comforting dish, combining the sweetness of roasted red peppers with the tangy richness of tomatoes. Perfect as a starter or a light meal, this soup offers a smoky depth of flavor enhanced by garlic and herbs, making it a wholesome and satisfying homemade option.
Ingredients
Vegetables
- 2 large red bell peppers, roasted, peeled, and seeded
- 4 large ripe tomatoes, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
Liquids and Broth
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 cup heavy cream (optional)
Herbs and Spices
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Roast the Red Peppers: Place the whole red peppers under a broiler or on a grill, turning occasionally until the skin is blackened and blistered all over. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam, then peel off the skins, remove seeds and set aside.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Peppers: Stir in the chopped tomatoes and roasted red peppers along with smoked paprika and thyme. Cook for 5 minutes to allow flavors to meld.
- Simmer Soup: Pour in the vegetable broth, bring the mixture to a boil, then reduce heat and let it simmer uncovered for 20 minutes, stirring occasionally.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer in batches to a blender and blend until creamy.
- Finish and Season: Stir in the heavy cream if using, and adjust seasoning with salt and pepper to taste. Warm the soup through without bringing it to a boil.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves if desired. Enjoy warm with crusty bread.
Notes
- Roasting the peppers adds a smoky flavor that is essential to the soup’s depth.
- You can substitute heavy cream with coconut milk for a dairy-free option.
- Adjust the thickness of the soup by adding more or less broth based on preference.
- Leftover soup keeps well refrigerated for up to 3 days and freezes nicely.
- For extra flavor, consider adding a pinch of red pepper flakes for some heat.
