Delicious and Hearty Red Pepper and Tomato Soup

This red pepper and tomato soup recipe is perfect for those chilly days when you want something warm and comforting. Made with fresh red peppers, tomatoes, and a blend of spices, this soup is both delicious and nutritious. It's quick and easy to make, and can be served as a starter or a main course. Whether you're a seasoned chef or a beginner in the kitchen, you'll love how this soup turns out!

Ingredients

• 2 red bell peppers
• 4 ripe tomatoes
• 1 onion
• 2 cloves of garlic
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Fresh basil leaves for garnish

Directions

1. Preheat the oven to 450°F (230°C).
2. Cut the red bell peppers in half and remove the seeds. Place them on a baking sheet, cut side down.
3. Slice the tomatoes in half and place them on the baking sheet, cut side down.
4. Drizzle the olive oil over the red peppers and tomatoes.
5. Roast the peppers and tomatoes in the preheated oven for about 20 minutes, or until the skins are charred and blistered.
6. While the peppers and tomatoes are roasting, chop the onion and mince the garlic.
7. In a large pot, sauté the onion and garlic in olive oil over medium heat until they are soft and translucent.
8. Remove the roasted peppers and tomatoes from the oven and let them cool for a few minutes.
9. Peel off the charred skins from the peppers and tomatoes.
10. Add the roasted peppers, tomatoes, vegetable broth, paprika, cayenne pepper, salt, and pepper to the pot with the sautéed onion and garlic.
11. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to meld together.
12. Using an immersion blender, puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches in a countertop blender.
13. Return the soup to the pot and heat it over low heat until it's warmed through.
14. Garnish the soup with fresh basil leaves before serving.

Interesting Facts