Imagine a soup so rich and vibrant that it transforms ordinary vegetables into a culinary masterpiece. This roasted yellow pepper and tomato soup isn't just another recipe—it's a sensory journey that will transport your taste buds straight to the sun-drenched kitchens of Italy. With its deep, caramelized flavors and silky smooth texture, this soup promises to be the star of your dining table, turning a simple meal into an unforgettable gastronomic experience.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 pounds ripe tomatoes
- 2 yellow bell peppers
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Wash the tomatoes and yellow bell peppers. Cut tomatoes into quarters and remove seeds. Slice yellow peppers in half, removing stems and seeds.
- Arrange tomato and pepper pieces on the baking sheets, cut sides facing up. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
- Roast the vegetables in the preheated oven for 35-40 minutes, until edges are slightly charred and vegetables are soft and caramelized.
- While vegetables are roasting, heat remaining olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes until fragrant.
- Remove roasted vegetables from the oven. Carefully transfer tomatoes and peppers to the pot with onions and garlic.
- Pour in vegetable broth and bring the mixture to a gentle simmer. Cook for 10 minutes to allow flavors to meld.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Stir in heavy cream and return to low heat. Season with additional salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through and blend flavors.
- Serve hot, optionally garnished with a swirl of cream or fresh herbs like basil.
Tips
- Choose ripe, high-quality tomatoes and yellow peppers for the most intense flavor. The better your ingredients, the more spectacular your soup will be.
- Don't rush the roasting process. Those slightly charred edges are where the magic of caramelization happens, developing deep, complex flavors.
- If using a blender instead of an immersion blender, let the mixture cool slightly to prevent steam pressure from causing accidents.
- For a lighter version, you can substitute heavy cream with half-and-half or a non-dairy alternative like coconut cream.
- Fresh herbs like basil or thyme can elevate the soup's flavor profile. Consider adding a sprinkle just before serving.
- This soup freezes beautifully. Store in airtight containers for up to 3 months for a quick, gourmet meal anytime.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 70mg
