Roasted Tomato and Red Pepper Soup
A vibrant and flavorful soup made from roasted tomatoes and red peppers, perfect for any occasion.
Servings: 4 servings
Calories: 200kcal
Equipment
- Oven
- Large Pot
- Immersion Blender
- Baking Sheet
Ingredients
Ingredients
- 2 pounds Fresh Tomatoes Ripe varieties like Roma or heirloom are best.
- 2 large Red Bell Peppers Adds smoky flavor and vibrant color.
- 1 medium Onion Finely chopped.
- 4 cloves Garlic Minced.
- 4 cups Vegetable Broth Low-sodium recommended.
- 2 tablespoons Olive Oil For roasting and sautéing.
- to taste Salt
- to taste Black Pepper Freshly ground.
- for garnish Fresh Basil Adds flavor and color.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and prepare the tomatoes by cutting them in half. Place them on a baking sheet, cut side up.
- Prepare the red bell peppers by cutting them in half lengthwise and placing them cut side down on the baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast the vegetables for about 25–30 minutes until soft and slightly charred.
- Heat a large pot over medium heat and add 1 tablespoon of olive oil. Sauté the chopped onion until translucent, about 5 minutes.
- Add minced garlic and sauté for an additional minute.
- Once roasted, peel the skin off the red peppers and add all roasted vegetables to the pot.
- Pour in the vegetable broth and bring to a gentle simmer for about 15 minutes.
- Blend the soup until smooth using an immersion blender.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh basil leaves.
Notes
For variations, consider adding jalapeños for spice or coconut milk for creaminess.