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Roasted Red Pepper and Tomato Soup
Table of Contents
Roasted Red Pepper and Tomato Soup: A Flavorful Delight
Welcome to my kitchen where we whip up delicious and comforting dishes! Today, I’m excited to share with you a mouthwatering recipe for Roasted Red Pepper and Tomato Soup. This hearty and flavorful soup is perfect for cozy nights in or as a starter for your next dinner party.
Imagine the aroma of roasted red peppers blending harmoniously with the sweetness of ripe tomatoes, all simmered together to create a velvety smooth soup that bursts with flavor in every spoonful. This Roasted Red Pepper and Tomato Soup is a true crowd-pleaser that will warm your soul with its rich and comforting taste.
So, grab your apron and let’s dive into the world of savory goodness with this delectable Roasted Red Pepper and Tomato Soup recipe!
Why You’ll Love This Roasted Red Pepper and Tomato Soup
• Perfect balance of sweetness and smokiness
• Easy-to-find ingredients
• Quick and simple preparation
• Versatile dish – great for any occasion
• Can be made in large batches and frozen for later enjoyment
• Suitable for vegetarians and vegans
Now, let’s gather our ingredients to create this soul-warming Roasted Red Pepper and Tomato Soup:
Ingredients:
• 4 large red bell peppers
• 2 lbs ripe tomatoes
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish
With our ingredients prepped and ready, let’s embark on the journey of creating this delectable Roasted Red Pepper and Tomato Soup:
Step-by-Step Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet.
3. Drizzle the peppers with olive oil and roast them in the oven for 25-30 minutes until the skins are charred.
4. In a large pot, heat olive oil over medium heat and sauté the chopped onion and garlic until fragrant.
5. Add the roasted red peppers, tomatoes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves and a drizzle of olive oil.
Serving Suggestions:
This Roasted Red Pepper and Tomato Soup pairs perfectly with crusty bread or a grilled cheese sandwich. For a touch of indulgence, add a dollop of creamy goat cheese or a swirl of coconut milk before serving.
Recipe Variations and Substitutions:
• For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
• Substitute fresh basil with parsley or cilantro for a different flavor profile.
• To make the soup creamier, stir in a splash of heavy cream or coconut cream.
Pro Tips for Success:
• To easily peel the roasted red peppers, place them in a bowl covered with plastic wrap after roasting. This will help loosen the skins for effortless removal.
• Adjust the consistency of the soup by adding more vegetable broth if you prefer a thinner texture.
FAQs
Q: Can I freeze this Roasted Red Pepper and Tomato Soup?
A: Yes, this soup freezes beautifully. Store it in airtight containers for up to 3 months.
Q: Can I use canned tomatoes instead of fresh ones?
A: While fresh tomatoes yield the best flavor, you can use canned tomatoes in a pinch. Opt for fire-roasted tomatoes for added depth.
Q: Is this soup gluten-free?
A: Yes, this Roasted Red Pepper and Tomato Soup is naturally gluten-free.
Q: Can I add other vegetables to this soup?
A: Absolutely! Feel free to incorporate roasted carrots, sweet potatoes, or zucchini for extra depth and nutrients.
Q: How long will this soup last in the refrigerator?
A: This soup will keep well in the refrigerator for up to 5 days. Simply reheat on the stove or in the microwave before serving.
In Conclusion
There you have it – a delightful recipe for Roasted Red Pepper and Tomato Soup that will warm your heart and tantalize your taste buds. Whether you’re looking for a comforting meal on a chilly evening or a crowd-pleasing appetizer, this soup has you covered. So, gather your ingredients, follow the simple steps, and savor the rich flavors of this homemade goodness. Cheers to good food and happy cooking!
Roasted Red Pepper and Tomato Soup
Servings
6
Prep time
15 minutes
Cooking time
50 minutes
Calories
180 kcal
A hearty and flavorful soup featuring the perfect balance of roasted red peppers and ripe tomatoes, blended together to create a velvety smooth texture bursting with sweetness and smokiness. This Roasted Red Pepper and Tomato Soup is a versatile dish suitable for any occasion, whether for a cozy night in or a dinner party starter.
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Ingredients
- 4 large red bell peppers
- 2 lbs ripe tomatoes
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Directions
- Preheat your oven to 400°F (200°C).
- Cut the red bell peppers in half, remove the seeds, and roast them on a baking sheet drizzled with olive oil for 25-30 minutes until charred.
- In a large pot, sauté chopped onion and garlic in olive oil until fragrant.
- Add roasted red peppers, tomatoes, and vegetable broth to the pot. Boil, then let it simmer for 20 minutes.
- Blend the soup until smooth using an immersion blender. Season with salt and pepper.
- Serve hot, garnished with fresh basil leaves and a drizzle of olive oil.
Nutrition Facts
Calories:
180
Fat:
8
Carbohydrates:
25
Protein:
4
Sodium:
780
Fiber:
6
Sugar:
15
