Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup is a smooth, comforting soup packed with rich roasted flavors, sweet tomatoes, and creamy goodness in every spoonful. Perfect for cozy dinner recipes, healthy comfort food ideas, easy homemade soups, and chilly day meals.
Ingredients
- 4 large red bell peppers, halved and seeded
- 6 medium ripe tomatoes, halved
- 1 large onion, quartered
- 1 whole garlic bulb, top sliced off
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 4 cups vegetable broth (or chicken broth for non-vegetarian option)
- 1 teaspoon dried basil (or 1 tablespoon fresh)
- 1 teaspoon smoked paprika (optional, for depth)
- ½ cup heavy cream or coconut milk (optional, for creaminess)
- Fresh parsley or basil, for garnish
Instructions
- Roast the Vegetables Preheat oven to 400°F (200°C). Place peppers, tomatoes, onion, and garlic bulb on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 30–35 minutes, until peppers are soft and skins are charred.
- Prepare the Garlic Once roasted, squeeze the softened garlic cloves out of their skins and set aside.
- Blend the Soup Transfer roasted peppers, tomatoes, onion, and garlic to a blender or food processor. Add 2 cups of broth and blend until smooth. (Work in batches if needed.)
- Simmer and Season Pour the blended mixture into a pot. Add remaining broth, basil, and smoked paprika. Simmer for 10–15 minutes to allow flavors to meld.
- Add Cream and Adjust Stir in heavy cream or coconut milk (if using). Taste and adjust seasoning with salt and pepper.
- Serve Ladle soup into bowls, garnish with parsley or basil, and drizzle with olive oil if desired.