Roasted Tomato and Bell Pepper Soup
Roasted Tomato and Bell Pepper Soup A rich, comforting bowl of goodness packed with deep, smoky flavors! This Roasted Tomato and Bell Pepper Soup features oven-roasted tomatoes, sweet bell peppers, garlic, and herbs blended into a silky, flavorful soup.
Ingredients
- 6 large ripe tomatoes, halved
- 2 red bell peppers, halved and seeded
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil or 2 teaspoons fresh basil
- Salt and black pepper to taste
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Optional garnish: fresh basil leaves, croutons, or grated Parmesan
Instructions
- Preheat the oven to 425°F (220°C). Place halved tomatoes and bell peppers on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper. Roast for 25–30 minutes until vegetables are tender and lightly charred.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Sauté chopped onions for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Add the roasted tomatoes and bell peppers to the pot, along with smoked paprika and basil. Stir to combine.
- Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.
- Remove from heat and blend the soup until smooth using an immersion blender or by carefully transferring to a countertop blender.
- Return the blended soup to the pot. Stir in heavy cream or coconut milk if using, and adjust seasoning with salt and black pepper. Heat gently for 2–3 minutes until warmed through.
- Serve hot, garnished with fresh basil leaves, croutons, or grated Parmesan if desired.