The sweetness of roasted red peppers and the sourness of ripe tomatoes come together in this rich and flavorful soup. Just right for a comforting meal.
Ingredients: 4 large red bell peppers, roasted and peeled. 6 ripe tomatoes, diced. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. 1/2 cup heavy cream optional. Fresh basil leaves for garnish.
Instructions: Preheat the oven to 400F 200C. Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally until the skin is charred. Remove peppers from the oven, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove seeds, and chop the flesh. In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until translucent. Add diced tomatoes and roasted red peppers to the pot. Cook for 5 minutes, stirring occasionally. Pour in vegetable broth and add dried basil, dried oregano, salt, and pepper. Bring to a simmer and cook for 20 minutes. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches, then return to the pot. If using heavy cream, stir it into the soup. Simmer for an additional 5 minutes. Adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves. Enjoy your delicious Roasted Red Pepper and Tomato Soup!
Prep Time: 15 minutes
Cook Time: 40 minutes
Bianca MacFarlane