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Creamy Roasted Red Pepper Tomato Soup

creamy roasted red pepper tomato soup - featured image
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A rich, smooth, and smoky tomato soup made with roasted red bell peppers and fresh basil, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 3 medium red bell peppers, roasted and peeled
  • 4 large ripe tomatoes (about 1.5 lbs / 700g), quartered
  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth (960 ml), low sodium recommended
  • ½ cup heavy cream (120 ml) or coconut cream for dairy-free option
  • ½ cup fresh basil leaves, packed and roughly chopped
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon smoked paprika (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the vegetables: quarter the tomatoes and remove stems from red bell peppers.
  3. Place red bell peppers and quartered tomatoes on the baking sheet, drizzle with 1 tablespoon olive oil, and season lightly with salt. Roast for 25-30 minutes, turning peppers halfway, until skins are charred and tomatoes look caramelized and soft.
  4. Once cool enough to handle, peel off the skins from the peppers, remove seeds, and chop roughly.
  5. In a large pot, heat remaining 2 tablespoons olive oil over medium heat. Add diced onion and cook 5-7 minutes until translucent. Stir in minced garlic and cook 1 minute until fragrant.
  6. Add chopped roasted red peppers and roasted tomatoes to the pot. Stir to combine.
  7. Pour in vegetable broth, stir, and bring to a gentle boil. Reduce heat and simmer uncovered for 15 minutes to let flavors meld.
  8. Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches carefully with vented lid.
  9. Stir in heavy cream or coconut cream, chopped basil, smoked paprika (if using), and salt and pepper to taste. Warm through for 2-3 minutes without boiling.
  10. Adjust seasoning and basil as needed. Serve hot, garnished with fresh basil leaves.

Notes

Peel the roasted peppers to remove bitterness and ensure smooth texture. Add cream off the heat to avoid curdling. Use low sodium broth to control salt levels. If soup is too thick, add broth or water to adjust consistency. Fresh basil added at the end preserves its bright flavor. For dairy-free, substitute heavy cream with coconut cream.

Nutrition

Keywords: roasted red pepper soup, tomato soup, creamy soup, fresh basil, easy soup recipe, homemade soup, vegetarian soup, dairy-free option

Find it online: https://coracooks.com/creamy-roasted-red-pepper-tomato-soup-recipe-easy-homemade-with-fresh-basil/