Description
A comforting and flavorful Roasted Red Pepper and Tomato Soup, perfect for a cozy evening. Roasting the vegetables intensifies their natural sweetness, creating a deeply satisfying soup.
Ingredients
Scale
- 2 large red bell peppers
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional toppings: fresh basil leaves, a swirl of cream, croutons
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the red bell peppers, remove the seeds and membranes. Place the peppers cut-side down on a baking sheet.
- Roast the peppers for 25-30 minutes, or until the skins are blackened and blistered.
- While the peppers are roasting, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Once the peppers are roasted, let them cool slightly. Then, peel off the blackened skins (they should come off easily). Roughly chop the peppers.
- Add the roasted peppers, crushed tomatoes, diced tomatoes (with their juices), vegetable broth, basil, oregano, salt, and pepper to the pot with the onions and garlic.
- Bring the soup to a simmer, then reduce the heat and let it simmer for at least 20 minutes, or up to an hour for a deeper flavor.
- Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh basil, a swirl of cream, or croutons, if desired.
Notes
- For a creamier soup, stir in 1/2 cup of heavy cream or coconut milk after blending.
- If you don’t have fresh herbs, you can use 1 teaspoon each of dried basil and oregano.
- To make this soup even easier, you can use pre-roasted red peppers.
- Store leftover soup in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
