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Tomato and Roasted Pepper Soup with Basil Cream

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup
  • 6 large ripe tomatoes, quartered
  • 2 large red bell peppers, roasted and peeled
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and freshly ground black pepper, to taste
  • For the Basil Cream
  • ½ cup heavy cream or coconut cream
  • 1 small handful fresh basil leaves
  • Salt, to taste

Instructions
 

  • Step 1: Roast Red Peppers : Preheat oven to 400°F (200°C). Roast peppers on a baking sheet or over a flame until skin blisters and blackens. Place in a bowl, cover, and let steam for 10 minutes. Peel and deseed.
  • Step 2: Sauté Aromatics : In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook 1–2 minutes until fragrant.
  • Step 3: Add Tomatoes and Broth : Add quartered tomatoes, roasted peppers, and vegetable broth to the pot. Simmer for 20 minutes until the vegetables are soft.
  • Step 4: Blend the Soup : Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a standard blender.
  • Step 5: Season : Taste the soup and adjust seasoning with salt, pepper, and a pinch of sugar if needed to balance acidity.
  • Step 6: Prepare Basil Cream : Blend cream and fresh basil leaves until smooth. Add a pinch of salt to taste.
  • Step 7: Serve : Ladle soup into bowls, swirl with basil cream, and garnish with extra basil leaves. Serve warm.