Warm up with a bowl of comforting homemade Roasted Red Pepper and Tomato Soup. This easy-to-make soup is bursting with flavors from roasted peppers and tomatoes, combined with aromatic herbs and spices. Ready in just 30 minutes, it is perfect for a quick and satisfying meal on a chilly day. Serve it with some crusty bread or a grilled cheese sandwich for a complete and hearty lunch or dinner.
Ingredients
- 4 red bell peppers
- 4 large tomatoes
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Directions
- Preheat the oven to 425°F (220°C).
- Cut the red bell peppers in half lengthwise, remove the seeds and stem, and place them on a baking sheet with the tomatoes (also cut in half). Drizzle with olive oil and season with salt and pepper.
- Roast the peppers and tomatoes in the preheated oven for about 20-25 minutes, or until the skins start to char and blister.
- Remove the baking sheet from the oven and let the peppers and tomatoes cool slightly. Once cool enough to handle, peel off the skins from the peppers and tomatoes.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion becomes translucent and the garlic becomes fragrant.
- Add the peeled roasted peppers and tomatoes to the pot. Stir in the dried thyme, dried basil, paprika, salt, and pepper. Cook for 2-3 minutes to infuse the flavors.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes.
- Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, work in batches and be careful with the hot liquid.
- Taste and adjust the seasoning if needed.
- Serve the Roasted Red Pepper and Tomato Soup hot, garnished with fresh basil leaves.
