Recipe

Roasted Tomato and Red Pepper Soup Recipe

50 minutes Cook
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This roasted tomato and red pepper soup recipe is a comforting and delicious soup that is perfect for chilly days. The roasted vegetables give the soup a rich, smoky flavor that is perfectly balanced with the sweetness of the tomatoes. The soup is easy to make and requires only a few simple ingredients. Serve it with crusty bread for a hearty and satisfying meal.

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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup

goodlookscauser
prep time
10 minutes
cooking time
50 minutes
servings
4-6
total time
1 hour

Equipment

  • Baking sheet

  • Blender or immersion blender

  • Large pot

Ingredients

  • 6 medium-sized tomatoes

  • 2 red bell peppers

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 2 cups vegetable broth

  • 1 tsp smoked paprika

  • 1 tsp dried basil

  • Salt and black pepper, to taste

  • 1 tbsp olive oil

Instructions

1
Preheat the oven to 400°F (200°C).
2
Cut the tomatoes and red bell peppers into quarters and remove the seeds.
3
Arrange the tomatoes and red bell peppers on a baking sheet and drizzle with olive oil.
4
Roast the vegetables in the preheated oven for 30-35 minutes or until they are soft and slightly browned.
5
In a large pot, sauté the diced onion and minced garlic until they are soft and translucent.
6
Add the roasted tomatoes and red bell peppers to the pot and stir to combine.
7
Pour in the vegetable broth and add the smoked paprika, dried basil, salt, and black pepper.
8
Bring the soup to a simmer and cook for 10-15 minutes, stirring occasionally.
9
Use a blender or immersion blender to puree the soup until it is smooth and creamy.
10
Serve hot, garnished with fresh herbs or croutons.

Notes

For a creamier soup, you can add a splash of heavy cream or coconut milk before blending. This soup can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
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