Description
Warm up with this comforting Roast Tomato & Red Pepper Soup, bursting with the rich flavors of roasted tomatoes and smoky red peppers. This velvety soup is not only delicious but also easy to make, transforming simple ingredients into a gourmet experience. Ideal for chilly evenings or casual gatherings, this recipe will have everyone asking for seconds.
Ingredients
Scale
- 6 ripe tomatoes (about 1.5 lbs), halved
- 2 red bell peppers, halved and seeded
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1 cup fresh basil leaves
- 4 cups low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place halved tomatoes and red bell peppers on a baking sheet.
- Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until lightly charred.
- In a large pot over medium heat, sauté chopped onion in olive oil until translucent. Add minced garlic and cook for an additional minute.
- Add roasted vegetables and vegetable broth to the pot. Simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth. Adjust seasoning if necessary.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg