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Roasted Red Pepper and Tomato Soup with Basil

Prep Time 15 mins
Cook Time 45 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 4
Best Season: Winter, Suitable throughout the year
Description

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
  • 2 large red bell peppers, halved and seeded
  • 3 medium tomatoes, quartered
  • 1 small onion, peeled and quartered
  • 3 cloves garlic, unpeeled
  • 1 1/2 tbsp olive oil
  • 3/4 tsp salt, divided
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 3 cups vegetable broth (or chicken broth)
  • 3/4 cup fresh basil leaves, plus extra for garnish
  • 1 tbsp balsamic vinegar
  • 1 tsp brown sugar (optional, for sweetness)
  • 3 tbsp heavy cream (optional, for a creamy texture)
  • Croutons or a slice of toasted bread for serving (optional)
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Finish with Cream (Optional):
    • For a creamy soup, stir in the heavy cream just before serving and let it heat through.
  6. 6
    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

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!

Keywords: Healthy, Soup, Gluten-free, lunch, Vegan
Read it online: https://cookatouille.com/recipe/roasted-red-pepper-and-tomato-soup-with-basil/

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