Description
This Roasted Red Pepper Tomato Soup is a vibrant, flavorful blend of roasted red bell peppers and crushed tomatoes simmered with aromatic onions, garlic, and herbs. Roasting the peppers enhances their natural sweetness and adds depth to the soup, which is then blended to a velvety smooth consistency. Perfect as a comforting appetizer or light meal, it’s easy to make and garnished with fresh parsley for a touch of freshness.
Ingredients
Scale
Vegetables
- 2 large red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
Pantry Items
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil (assumed for sautéing)
Garnish
- Fresh parsley for garnish
Instructions
- Roast the Red Peppers: Preheat your oven to 450°F (230°C). Place whole red bell peppers on a baking sheet and roast them for 25-30 minutes or until the skins are blistered and blackened in spots.
- Prepare the Roasted Peppers: Allow the roasted peppers to cool enough to handle, then peel off their skins and remove the seeds. Chop the peeled peppers into pieces.
- Sauté Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Soup Ingredients: To the pot, add the chopped roasted red peppers, the canned crushed tomatoes, vegetable broth, dried basil, and season with salt and pepper to taste. Stir well and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 15-20 minutes, allowing the flavors to combine and the soup to thicken slightly.
- Blend Until Smooth: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until silky.
- Adjust Seasoning and Serve: Taste the soup and adjust the salt and pepper if needed. Serve hot, garnished with fresh parsley for a bright finish.
Notes
- You can roast the peppers under a broiler if you don’t have an oven set to 450°F.
- For a creamier soup, add a splash of coconut milk or cream after blending.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Use an immersion blender for convenience and safety to avoid hot splashes when blending.
