Roasted Red Pepper and Tomato Soup
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(250)
Ingredients
4 servings
- 2 large red bell peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) whole tomatoes, undrained
- 2 cups vegetable broth
- Salt and pepper to taste
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Preparation
Step 1
Preheat your oven to 450°F (232°C).
Step 2
Place the red bell peppers on a baking sheet and roast for 20 minutes, turning occasionally, until the skin is charred and blistered.
Step 3
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 15 minutes.
Step 4
Peel the skins off the peppers, remove the seeds, and chop the flesh.
Step 5
In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
Step 6
Add the chopped roasted peppers, canned tomatoes with their juice, and vegetable broth.
Step 7
Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Step 8
Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender.
Step 9
Season with salt and pepper to taste.
Step 10
Serve hot, garnished with fresh basil if desired.
Step 11
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Chef's notes
For a creamier texture, you can add a splash of cream or a dollop of yogurt before serving.
This soup stores well in the refrigerator for up to 3 days, or it can be frozen for up to 3 months.
