Roasted Red Pepper and Tomato Soup

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

1. Preheat the oven to 425°F (220°C).
2. 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.
3. Roast the peppers and tomatoes in the preheated oven for about 20-25 minutes, or until the skins start to char and blister.
4. 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.
5. 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.
6. 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.
7. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes.
8. 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.
9. Taste and adjust the seasoning if needed.
10. Serve the Roasted Red Pepper and Tomato Soup hot, garnished with fresh basil leaves.

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