Roasted Red Pepper Tomato Soup

$- 4 large red bell peppers, halved and seeds removed - 2 tablespoons olive oil - 1 large onion, diced - 3 cloves garlic, minced - 4 ripe tomatoes, chopped - 3 cups vegetable broth - 1 teaspoon sugar - 1 teaspoon dried basil - Salt and pepper to taste - ½ cup heavy cream or coconut cream (for a dairy-free option) - Fresh basil leaves for garnish When making roasted red pepper tomato soup, the measurements matter. You need four large red bell peppers. If you can’t find them, use jarred roasted peppers. They work well too. For olive oil, you can swap with avocado oil. It brings a nice flavor. If you lack heavy cream, coconut cream is a great dairy-free choice. It adds richness without dairy. The key to great soup is fresh ingredients. When selecting red bell peppers, look for smooth skin and bright color. They should feel firm and heavy for their size. For tomatoes, choose ripe ones that smell sweet. This aroma shows they are ready to use. Fresh herbs, like basil, should be vibrant and not wilted. Always pick the freshest options for the best taste. {{ingredient_image_1}} First, gather all your ingredients. You need: - 4 large red bell peppers, halved and seeds removed - 2 tablespoons olive oil - 1 large onion, diced - 3 cloves garlic, minced - 4 ripe tomatoes, chopped - 3 cups vegetable broth - 1 teaspoon sugar - 1 teaspoon dried basil - Salt and pepper to taste - ½ cup heavy cream or coconut cream - Fresh basil leaves for garnish Make sure everything is fresh. This will help your soup taste great. Preheat your oven to 425°F (220°C). Place the halved red bell peppers on a baking sheet with the skin-side up. Drizzle them with 1 tablespoon of olive oil. Roast the peppers for about 25-30 minutes. Look for charred and blistered skins. This gives the soup a rich flavor. Once they are ready, take them out and let them cool slightly. After cooling, peel off the skins. This step is key for a smooth soup. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes soft and clear, about 5-7 minutes. Then, stir in the minced garlic and cook for 1 more minute. This step adds a nice aroma to the soup. Next, add the roasted bell peppers, chopped tomatoes, vegetable broth, sugar, dried basil, salt, and pepper. Bring this mixture to a simmer. Let it cook for about 15-20 minutes. This allows all the flavors to blend well. Now it's time to blend! Use an immersion blender or a regular blender to make the soup smooth and creamy. If using a regular blender, do it in batches if needed. Return the blended soup to low heat. Stir in the heavy cream or coconut cream and adjust the seasoning if needed. Let the soup warm through before serving. Garnish with fresh basil leaves for a nice touch. Enjoy your delicious roasted red pepper tomato soup! To get a smooth soup, blend it well. An immersion blender works great. If you use a regular blender, do it in batches. Always let the steam escape while blending. This keeps you safe. If the soup is too thick, add more broth. For a creamier soup, mix in more heavy cream or coconut cream. Add a pinch of red pepper flakes for heat. You can also try fresh herbs like thyme or rosemary. A splash of lemon juice brightens the flavors. Don't forget to taste as you go. Adjust salt and pepper to your liking. If it feels too sweet, add a dash of vinegar. Avoid skipping the roasting step. It adds a rich flavor to your soup. Don't add too much sugar; it can overwhelm the taste. Ensure your onions are sautéed well; this gives depth to the soup. Lastly, remember to blend until it's truly smooth. A chunky soup can change the whole experience. Pro Tips Use Fresh Ingredients: Fresh, ripe tomatoes and bell peppers will enhance the flavor of your soup significantly. Roast for Depth: Roasting the peppers adds a wonderful smoky flavor, so don’t skip this step! Adjust Consistency: If you prefer a thicker soup, reduce the amount of vegetable broth or add more cream. Garnish Creatively: Besides fresh basil, consider topping with croutons, a drizzle of balsamic reduction, or a sprinkle of feta for added texture and flavor. {{image_2}} If you want a dairy-free soup, use coconut cream. It adds a nice creaminess. You can also skip the cream altogether. The soup will still taste great. For a nutty flavor, try adding cashew cream instead. Blend soaked cashews with water for a smooth texture. You can make this soup heartier by adding proteins or grains. Cooked lentils or chickpeas work well. They add protein and fiber. If you prefer grains, try quinoa or rice. Add these to the soup as it simmers. They will soak up the flavors and make the dish filling. Feel free to experiment with flavors. You can add spices like cumin or paprika for warmth. Fresh herbs like thyme or oregano can bring a twist. If you like a bit of heat, add red pepper flakes. Just a pinch can elevate the dish. Always taste as you go. Adjust seasonings to your liking. After you make your soup, let it cool down. Transfer it to an airtight container. Store it in your fridge for up to four days. Always check for any signs of spoilage before eating. To freeze your soup, use freezer-safe containers. Leave some space at the top for expansion. The soup can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat the soup on the stove over medium heat. Stir it often to avoid sticking. You can also use a microwave. Heat in short bursts, stirring in between. Make sure it is hot all the way through before serving. Red peppers are packed with nutrients. They have vitamins A, C, and E. These vitamins help keep our skin and eyes healthy. Red peppers also have antioxidants. Antioxidants fight free radicals in the body. This may lower the risk of some diseases. Eating red peppers can boost your immune system. They also have fiber, which is good for digestion. Yes, you can use canned tomatoes. They save time and still taste great. Choose whole or diced canned tomatoes for this soup. Make sure they are packed in juice or puree. Canned tomatoes can add a richer flavor, too. If you use canned tomatoes, reduce the cooking time. This soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before you put it in the fridge. If you want it to last longer, you can freeze it. Just remember to leave some space in the container. Soup expands when frozen. Yes, you can make this soup ahead of time. It tastes even better after sitting for a day. Make the soup and let it cool. Then store it in the fridge or freezer. Reheat it on the stove before serving. Add fresh basil for a bright touch when serving. In this blog post, we explored the key ingredients, preparation steps, and helpful tips for making a delicious red pepper soup. I shared how to choose fresh ingredients, roast red peppers, and cook the soup for great flavor. We also discussed common mistakes, variations for your tastes, and storage tips. Remember, cooking is all about trying new things and learning as you go. Use these tips to enjoy a tasty soup, whether you need it quick or want to customize it.$

Roasted Red Pepper Tomato Soup

A delicious and creamy soup made with roasted red peppers and tomatoes, perfect for a cozy meal.

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Prep Time 10

Cook Time 50

Total Time 1

Course Appetizer

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

4 large red bell peppers, halved and seeds removed
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 ripe tomatoes, chopped
3 cups vegetable broth
1 teaspoon sugar
1 teaspoon dried basil
to taste salt and pepper
0.5 cup heavy cream or coconut cream
for garnish fresh basil leaves

Instructions

Preheat your oven to 425°F (220°C). Place the halved red bell peppers skin-side up on a baking sheet and drizzle with 1 tablespoon of olive oil.
Roast the peppers in the preheated oven for about 25-30 minutes or until the skins are charred and blistered. Remove from the oven and let them cool slightly before peeling off the skins.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the roasted bell peppers, chopped tomatoes, vegetable broth, sugar, dried basil, salt, and pepper to the pot. Bring to a simmer and cook for about 15-20 minutes.
Using an immersion blender or a regular blender (in batches if necessary), blend the soup until smooth and creamy.
Return the soup to low heat and stir in the heavy cream or coconut cream. Adjust seasoning if necessary.
Allow the soup to warm through and serve hot, garnished with fresh basil leaves.

Notes

For a dairy-free option, use coconut cream.

Keyword roasted red pepper, soup, vegetarian