Roasted Red Pepper and Tomato Soup Recipe
Warm up with our delectable Creamy Roasted Red Pepper and Tomato Soup. Made with roasted red bell peppers, ripe tomatoes, and a touch of cream, this soup is a bowl of pure comfort. Follow our step-by-step instructions for a cozy and flavorful meal.| Cook with Paolo |
Equipment
- Roasting Tray
- Cast Iron Pot or Stock Pot
- Immersion Blender or Blender
Ingredients
- 3-4 Red Bell Peppers
- 2-3 Tomatoes
- 2 Carrots
- 2 Onions
- Whole Head of Garlic
- Fresh Thyme
- 3-4 Tbsp Olive Oil
- Salt and pepper to taste
- 4 Cups Vegetable broth
- ½ Cup Heavy Cream (optional)
Instructions
- Prepare your Vegetables Preheat your oven to 450°F (230°C)Cut your vegetables into large chunks
- Roasting the Vegetables Place the chopped vegetables on a baking sheet. Drizzle olive oil all over the vegetables. Season with Salt and Black pepper. Add fresh Thyme. (Remove sprigs after baking) Roast the vegetables for about 30-40 minutes, turning occasionally, until they are nicely charred
- Blending and FinishingAdd the roasted vegetables to the pot. Pour in the vegetable broth. Remove the thyme sprigs from the soup if you have not done so. Using an immersion blender or a regular blender (in batches), carefully blend the soup until smooth. If desired, return the soup to the pot and stir in the heavy cream for added richness. Heat the soup over low heat until it's warmed through.
- Serve and EnjoyLadle the creamy roasted red pepper and tomato soup into bowls. Garnish with chives, a drizzle of cream and or olive oil if you like. Serve hot with crusty bread or croutons on the side.
- Note: This soup can be made vegetarian or vegan by using vegetable broth and omitting the heavy cream.Warm your soul with each spoonful of this delightful soup. It's perfect for chilly evenings or as an elegant appetizer when hosting guests. Enjoy!