How To Make Roasted Red Pepper and Tomato Soup
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 4 red bell peppers
- 4 large tomatoes
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 cups of vegetable broth
- 1 teaspoon of paprika
- 1 teaspoon of dried basil
- Salt and pepper to taste
- Optional garnish: fresh basil leaves
Instructions
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Preheat the oven to 425°F (220°C).
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Place the whole red bell peppers and tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
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Roast in the oven for about 25-30 minutes or until the peppers and tomatoes are soft and slightly charred.
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Remove from the oven and let them cool slightly. Then, peel off the skin from the peppers and tomatoes, and remove the seeds.
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In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic. Cook until the onion becomes translucent.
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Add the roasted peppers and tomatoes to the pot, along with vegetable broth, paprika, dried basil, salt, and pepper. Stir well.
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Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
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Use an immersion blender or a regular blender to blend the soup until smooth and creamy.
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Return the soup to the pot and heat it over low heat until warmed through.
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Serve the roasted red pepper and tomato soup hot, garnished with fresh basil leaves if desired.
Nutrition
- Calories : 150kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 520mg
- Total Carbohydrates : 18g
- Dietary Fiber : 5g
- Sugar : 10g
- Protein : 3g
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