Description
A smooth and rich soup made from roasted red peppers and tomatoes.
Ingredients
Scale
- 2 lbs ripe tomatoes
- 3 large red bell peppers
- 1 large yellow onion, quartered
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried basil
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the tomatoes in half. Place the tomatoes, red bell peppers, onion quarters, and unpeeled garlic cloves on a baking sheet.
- Drizzle the vegetables with olive oil, salt, and pepper. Toss to coat.
- Roast for 30 to 35 minutes, or until the peppers are softened and slightly charred.
- Remove the garlic skins once cooled enough to handle.
- Transfer all roasted vegetables to a large pot. Add the vegetable broth and dried basil.
- Bring the mixture to a simmer over medium heat. Cook for 10 minutes.
- Carefully transfer the soup mixture to a blender in batches. Blend until completely smooth. Return the pureed soup to the pot.
- Stir in the heavy cream. Heat through gently without boiling. Adjust seasoning if needed.
- Serve hot.
Notes
- For a thicker soup, reduce the amount of vegetable broth slightly.
- You can roast the vegetables a day ahead and store them in the refrigerator.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 12
- Sodium: 450
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 18
- Fiber: 4
- Protein: 5
- Cholesterol: 40
Keywords: roasted red pepper, tomato soup, creamy soup, vegetarian soup, easy soup