Roasted Red Pepper and Tomato Soup
Equipment
- 1 Baking sheet
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 4 large red bell peppers
- 6 medium tomatoes
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups vegetable stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup heavy cream
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the red peppers in half, remove seeds, and place them skin side up on a baking sheet.
- Roast the peppers in the oven for 20 minutes, until the skins are blistered.
- While the peppers roast, chop the tomatoes and set aside.
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic to the pot and sauté until soft, about 5 minutes.
- Remove the roasted peppers from the oven and let them cool slightly before peeling off the skins.
- Add peeled peppers, chopped tomatoes, and vegetable stock to the pot with the onions.
- Season with salt, black pepper, and smoked paprika.
- Bring the mixture to a boil, then reduce heat and let simmer for 15 minutes.
- Remove the pot from heat and let it rest for 5 minutes.
- Blend the soup until smooth using a blender or immersion blender.
- Stir in the heavy cream and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil leaves.
Notes
For a deeper flavor, you can char the red peppers over an open flame before roasting. If fresh tomatoes are unavailable, canned tomatoes can be used as a substitute. To make the soup vegan, replace the heavy cream with coconut milk or omit it entirely. This soup pairs well with crusty bread or a light salad.
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