Roasted Red Pepper and Tomato Soup with Basil
A comforting and flavorful soup made with roasted red bell peppers, juicy tomatoes, and fresh basil. The smoky sweetness of roasted vegetables pairs perfectly with a hint of balsamic vinegar and optional cream for added richness. Perfect for a cozy meal, this soup is easy to prepare and bursting with vibrant, homemade goodness. Serve it with croutons or crusty bread for the ultimate experience.
Ingredients
Instructions
Roast the Vegetables:
- Preheat your oven to 425°F (220°C).
- Place the red bell peppers, tomatoes, onion, and garlic cloves (unpeeled) on a baking sheet. Drizzle them with olive oil and sprinkle with 1/2 tsp salt, black pepper, and smoked paprika.
- Roast in the oven for about 25-30 minutes, or until the peppers are charred and softened, and the tomatoes have burst. Halfway through, give everything a gentle toss for even roasting.
Peel the Roasted Garlic and Peppers:
- After roasting, let the vegetables cool for a few minutes. Peel the garlic cloves, and for the peppers, use a paper towel or your hands to remove the charred skins (it’s okay if some bits remain for extra flavor).
- Cut the peppers into strips.
Blend the Soup:
- Transfer the roasted tomatoes, peppers, onion, and garlic into a blender or food processor. Add the vegetable broth, basil leaves, balsamic vinegar, brown sugar (if using), and remaining 1/4 tsp salt.
- Blend until smooth. If needed, add more broth to adjust the consistency. You can also strain the soup for a smoother texture.
Simmer the Soup:
- Pour the blended mixture into a large pot and bring to a gentle simmer over medium heat. Let it simmer for about 10-15 minutes to allow the flavors to meld together.
- Taste and adjust seasoning, adding more salt, pepper, or balsamic vinegar as desired.
Finish with Cream (Optional):
- For a creamy soup, stir in the heavy cream just before serving and let it heat through.
Serve:
- Ladle the soup into bowls. Garnish with fresh basil leaves and drizzle with a touch of olive oil if desired.
- Serve with croutons or a slice of toasted bread on the side for added texture.
Nutrition Facts
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 20mg7%
- Sodium 700mg30%
- Potassium 600mg18%
- Total Carbohydrate 35g12%
- Dietary Fiber 8g32%
- Sugars 12g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips:
- For added depth of flavor: Roast the vegetables the day before and store them in the fridge. This will intensify the roasted flavors.
- Spicy twist: Add a pinch of red pepper flakes or a diced jalapeño during roasting for a bit of heat.
- Vegan version: Omit the heavy cream and use coconut milk for a rich, dairy-free alternative.
Enjoy this comforting and flavorful soup on a chilly day!
Did you make this recipe?
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
Yes! This soup stores well in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just be sure to let it cool completely before refrigerating or freezing. Reheat it gently on the stove before serving.
Â
Absolutely! Simply omit the heavy cream and use a plant-based broth (like vegetable broth) and coconut cream or cashew cream if you prefer a creamy texture.
Â
Yes, you can substitute canned tomatoes (about 2-3 cups) for fresh tomatoes. For a richer taste, try using fire-roasted canned tomatoes for added flavor.
Â
Yes! If you prefer a thinner soup, add extra vegetable broth to reach your desired consistency. For a thicker soup, blend less or use fewer tomatoes.
This soup pairs wonderfully with a side of crusty bread, grilled cheese sandwiches, or croutons for added texture. You can also top it with a drizzle of olive oil or extra basil leaves for garnish.
Â
Yes! If you enjoy a spicy-sweet combination, add a bit more brown sugar or a spoonful of honey along with chili flakes or fresh peppers to balance the heat with sweetness.
Â
