Description
A creamy and flavorful soup made with roasted red peppers and tomatoes.
Ingredients
Scale
- 4 large red bell peppers, halved and seeded
- 6 ripe tomatoes, quartered
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place red peppers and tomatoes on a baking sheet. Drizzle with 1 tbsp olive oil and roast for 30 minutes.
- In a pot, heat remaining olive oil over medium heat. Sauté onion and garlic until soft.
- Add roasted peppers, tomatoes, salt, pepper, basil, and smoked paprika. Stir well.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream if using. Adjust seasoning to taste.
- Serve hot with crusty bread.
Notes
- For a dairy-free version, omit the cream or use coconut milk.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for up to 2 months if needed.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg