Description
A comforting and flavorful roasted red pepper and tomato soup that warms the soul.
Ingredients
Scale
- 4 large red bell peppers
- 6 ripe tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the red bell peppers in half, remove seeds, and place them on a baking sheet.
- Roast the peppers in the oven for about 25-30 minutes until the skin is charred.
- While the peppers are roasting, heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until the onion is translucent.
- Add the roasted peppers and tomatoes to the pot, followed by the vegetable broth.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
- For a creamier texture, add a splash of heavy cream or coconut milk before serving.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Red Pepper, Tomato Soup, Comfort Food, Vegan Soup