Imagine a soup so rich, so velvety, and bursting with such intense flavor that it transforms an ordinary meal into an extraordinary culinary experience. This Tomato Roasted Red Pepper Soup is not just another recipe—it's a warm embrace of Italian-inspired comfort that will transport you straight to a rustic kitchen in Tuscany. With its vibrant color, smooth texture, and depth of flavor, this soup promises to become your new go-to comfort dish that's both incredibly simple to make and impressively delicious.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cans diced tomatoes
- 1 jar roasted red peppers, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp basil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping the onion finely and mincing the garlic cloves.
- In a large pot, heat a small amount of olive oil over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Pour in the diced tomatoes with their juice and the drained roasted red peppers. Stir to combine ingredients.
- Add vegetable broth to the pot and bring the mixture to a gentle simmer. Stir in dried basil, salt, and black pepper.
- Reduce heat to low and let the soup simmer uncovered for 20-25 minutes, allowing flavors to meld together and slightly reduce.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, optionally garnished with fresh basil leaves or a dollop of cream.
Tips
- • For maximum flavor, use fire-roasted diced tomatoes if available, which will add an extra layer of smokiness. • Don't rush the sautéing of onions—letting them become translucent slowly develops a sweeter, more complex base flavor. • When blending hot soup, always be careful! If using a standard blender, fill only halfway and remove the center lid cap to allow steam to escape. • For a luxurious finish, swirl in a bit of heavy cream or garnish with a dollop of crème fraîche just before serving. • This soup freezes beautifully for up to 3 months, making it perfect for meal prep. • For added texture, consider topping with crispy croutons or toasted pine nuts.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 15g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
