Description
Roasted Red Pepper Tomato Soup is a comforting and flavorful dish that combines the sweet, smoky essence of roasted red bell peppers with the richness of ripe tomatoes. This creamy soup is perfect for family dinners, elegant gatherings, or a quick weeknight meal. Its vibrant color and unique flavor profile make it an appealing choice for any occasion. Easy to prepare and packed with nutrients, this soup can be served as a main course or paired with crusty bread or sandwiches for a complete meal. Enjoy a bowl of warmth that will satisfy your taste buds and nourish your body.
Ingredients
Scale
- 2 large red bell peppers
- 1 can (28 ounces) crushed tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 450°F (230°C). Place whole red bell peppers on a baking sheet and roast for 25-30 minutes until skins blister.
- Cool roasted peppers, peel off skins, chop them into pieces.
- In a large pot, heat olive oil over medium heat, sauté chopped onion until translucent (about 5 minutes), then add minced garlic and sauté for another minute.
- Add the chopped roasted peppers, crushed tomatoes, vegetable broth, dried basil, salt, and pepper to the pot. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes. Blend until smooth using an immersion blender or regular blender in batches.
- Adjust seasoning as needed before serving hot garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 7g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg