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Best Cozy Roasted Red Pepper & Tomato Soup

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4.3 from 166 reviews

A warm and comforting roasted red pepper and tomato soup that evokes nostalgic memories and offers a rich, smoky flavor.

Ingredients

Scale
  • 2 medium Red Bell Peppers (roasted)
  • 4 large Ripe Tomatoes (halved)
  • 1 medium Yellow Onion (diced)
  • 3 cloves Garlic (minced)
  • 4 cups Vegetable Broth (low-sodium)
  • 2 tablespoons Olive Oil (extra virgin)
  • 10 leaves Fresh Basil (stir in at the end)
  • Salt (to taste)
  • Black Pepper (to taste)
  • 1 cup Heavy Cream or Coconut Milk (swirl in gently)

Instructions

  1. Roast the Bell Peppers: Preheat your oven to 450°F (230°C). Place the whole red peppers on a lined baking sheet and roast them for about 20-25 minutes until the skins are charred and blistered. Place in a bowl and cover with plastic wrap to steam.
  2. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent. Add the minced garlic and sauté for 1-2 more minutes until fragrant.
  3. Prepare the Tomatoes: Cut the ripe tomatoes in half and add them to the pot. Cook for another 5-7 minutes until softened.
  4. Peel and Chop the Roasted Peppers: After cooling, peel off the skins and remove seeds. Chop the roasted peppers and add to the pot.
  5. Combine and Simmer: Pour in the vegetable broth and bring to a gentle simmer for about 15 minutes.
  6. Blend to Creamy Perfection: Use an immersion blender to purée the mixture, or transfer to a standard blender in batches, then return to the pot.
  7. Swirl In the Cream: Add the heavy cream (or coconut milk) and stir gently. Taste and season with salt and black pepper as needed.
  8. Finish with Fresh Basil: Stir in the fresh basil leaves just before serving.

Notes

Serve with freshly baked bread or a cheese toastie. This soup stores well and can be frozen for up to three months.

Nutrition

Find it online: https://pennykitchenz.com/roasted-red-pepper-tomato-soup-recipe/

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