Dive into a bowl of comfort with our Roasted Red Pepper Tomato Soup, a delightful Italian classic that’s bursting with flavor and warmth! This vibrant soup combines the sweetness of roasted red peppers with the tangy goodness of diced tomatoes, creating a culinary masterpiece that’s not only easy to make but also perfect for any occasion. Whether you're looking for a cozy weeknight dinner or an impressive starter for guests, this recipe will have everyone asking for seconds! Ready to elevate your soup game? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 red bell peppers
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Wash the red bell peppers and cut them in half. Remove seeds and membranes. Place peppers cut-side down on the prepared baking sheet.
- Roast the peppers in the preheated oven for 15-20 minutes, until the skin is charred and blistered. Remove from oven and immediately place peppers in a bowl. Cover with plastic wrap and let steam for 10 minutes.
- Once cooled, peel off the charred skin from the peppers and roughly chop the roasted pepper flesh.
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
- Add the roasted red peppers, canned diced tomatoes, and vegetable broth to the pot. Bring the mixture to a simmer.
- Cook the soup for 15-20 minutes, allowing the flavors to meld together.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Season with salt and pepper to taste. If the soup is too thick, add more vegetable broth to reach desired consistency.
- Ladle the hot soup into bowls and garnish with fresh basil leaves before serving.
Tips
- Roasting Perfection: For the best flavor, ensure your red bell peppers are well-charred when roasting. This caramelization adds depth to your soup.
- Fresh Ingredients: Use fresh garlic and onions for a more aromatic base. Fresh basil as a garnish not only enhances presentation but also adds a burst of flavor.
- Texture Control: If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is. This gives a delightful texture while still keeping it creamy.
- Adjust Consistency: Don’t hesitate to modify the thickness of your soup. Add more vegetable broth gradually until you reach your desired consistency.
- Make Ahead: This soup stores well in the fridge for up to 3 days, and the flavors deepen over time. Reheat gently on the stove for a quick meal.
- Serving Suggestions: Pair your soup with crusty bread or a fresh salad for a complete meal. A drizzle of olive oil on top before serving can elevate the flavors even more!
Nutrition Facts
Calories: 75kcal
Carbohydrates: 12g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
