Creamy Roasted Tomato & Red Pepper Soup

$To make Creamy Roasted Tomato Red Pepper Soup, you need fresh and vibrant ingredients. Each one adds flavor and depth to our soup. Here’s the list of required ingredients: - 6 ripe tomatoes, halved - 2 red bell peppers, chopped - 1 medium onion, roughly chopped - 4 cloves garlic, peeled - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried basil - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a vegan option) - Salt and pepper to taste - Fresh basil leaves for garnish Ripe tomatoes bring sweetness and acidity. Red bell peppers add a nice depth and sweetness too. An onion gives a savory base. Garlic provides a wonderful aroma. Olive oil helps in roasting and adds richness. Smoked paprika gives a hint of smokiness, while dried basil adds a fresh note. Don't forget the vegetable broth. It serves as the soup’s foundation. Heavy cream or coconut cream adds creaminess and body. Finally, salt and pepper balance the flavors. Fresh basil leaves are perfect for a bright finish. Gather these ingredients, and you’re ready to create a delicious bowl of soup! {{ingredient_image_1}} Start with fresh, ripe tomatoes. Cut them in half. Next, chop two red bell peppers. They add sweetness and color. Take a medium onion and chop it roughly. Peel four garlic cloves and set them aside. In a large bowl, mix the halved tomatoes, chopped bell peppers, onion, and garlic. Drizzle two tablespoons of olive oil over the mix. Then, sprinkle on one teaspoon of smoked paprika and dried basil. Add salt and pepper to taste. Toss everything until it gets a nice coat of olive oil and spices. Preheat your oven to 425°F (220°C). Spread the vegetable mix onto a baking sheet in a single layer. Make sure they are not crowded. This helps them roast well. Roast the veggies in the oven for 25-30 minutes. Keep an eye on them. You want them tender and slightly charred. Once done, take the baking sheet out of the oven. Let the vegetables cool for a few minutes. This makes it easier to handle them later. Get a large pot and add the roasted vegetables. Pour in four cups of vegetable broth. Bring the mix to a simmer over medium heat. Use an immersion blender to blend the soup until it is smooth. If you have a regular blender, blend in batches. Be very careful with hot liquids. Next, stir in one cup of heavy cream or coconut cream for a vegan option. Warm the soup over low heat for another 5-10 minutes. Taste and adjust seasoning with more salt and pepper if needed. Serve the soup warm. Garnish with fresh basil leaves for a burst of flavor. Enjoy your creamy roasted tomato red pepper soup! Start with fresh, ripe tomatoes. They give the best flavor. Halve them and chop the red bell peppers. Make sure to mix them with olive oil. This helps the veggies roast well. Sprinkle on smoked paprika and dried basil. These spices add depth. Spread the veggies on a baking sheet, so they don’t touch. This allows them to char nicely. Roast at 425°F for 25-30 minutes. Look for tender, slightly charred edges. This will enhance the soup’s taste. For a rich texture, use heavy cream. It blends smoothly into the soup. If you want a vegan option, coconut cream works great too. Add it after blending the roasted veggies. Warm it gently on low heat. This helps the flavors mix without boiling. Stir well to get a creamy consistency. If the soup feels too thick, add more vegetable broth. This keeps it balanced and delicious. Taste your soup before serving. You might want to add more salt or pepper. A pinch of sugar can balance the acidity of the tomatoes. Don’t forget to adjust the spices too. If you love heat, try adding a pinch of cayenne pepper. Fresh basil leaves on top add a burst of freshness. They also make the dish look lovely. These small tweaks can elevate your soup to a whole new level. Pro Tips Use Fresh Ingredients: Fresh, ripe tomatoes and bell peppers will enhance the flavor of your soup significantly. Look for vibrant colors and a firm texture. Adjust the Creaminess: For a lighter soup, you can reduce the amount of cream or substitute it with a plant-based alternative like coconut cream for a vegan option. Roast for Flavor: Roasting the vegetables until slightly charred adds a depth of flavor to the soup. Don't skip this step! Blend for Smoothness: For the smoothest texture, use an immersion blender. If using a traditional blender, allow the soup to cool slightly before blending in batches. {{image_2}} For a vegan twist, swap the heavy cream with coconut cream. It adds a nice richness. You can also use cashew cream if you prefer a different taste. Simply blend soaked cashews with water until smooth. This keeps the soup creamy and plant-based. Want to spice things up? Add a pinch of cayenne pepper or red pepper flakes. Start small; you can always add more. If you like a milder soup, skip the spicy additions. You can also play with smoked paprika for a deeper flavor. You can boost nutrition by adding other veggies. Carrots, zucchini, or spinach work well. Toss them in with the tomatoes and peppers before roasting. This way, you get extra color and taste without changing the soup's essence. To store your leftover soup, let it cool first. Pour the soup into an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. If you want it to last longer, consider freezing it. When you’re ready to enjoy the soup again, heat it gently. You can use a pot on medium heat. Stir it often to keep it from sticking. If the soup is too thick, add a splash of water or broth. Heat until it is warm throughout. If you freeze the soup, use freezer-safe containers. Leave space at the top for expansion. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Reheat as mentioned before, and enjoy that fresh taste again! Yes, you can use canned tomatoes. They work well when fresh tomatoes are not in season. Choose high-quality canned tomatoes for the best taste. Keep in mind that canned tomatoes may have extra liquid. Adjust the vegetable broth to maintain the soup's thickness. To add spice, include red pepper flakes or diced jalapeños. You can also blend in a dash of hot sauce. Start with a small amount and taste as you go. This way, you control the heat level. If you want more flavor, add cayenne pepper or a pinch of chili powder. This soup pairs well with grilled cheese sandwiches or crusty bread. A fresh side salad also adds a nice touch. For a fancy option, serve it with homemade croutons. You can even add a dollop of pesto for more flavor. Enjoying this soup with friends makes it even better! This blog post highlighted the simple steps to make a delicious Creamy Roasted Tomato Red Pepper Soup. We covered the needed ingredients, the roasting and blending process, and helpful tips for the creamiest results. You can enjoy variations for dietary needs and store leftovers easily. In closing, this soup is not just tasty but also fun to make. By using fresh veggies and spices, you will impress anyone who tries it. Enjoy cooking!$

Creamy Roasted Tomato & Red Pepper Soup

A rich and flavorful soup made with roasted tomatoes and red peppers, perfect for a cozy meal.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

6 pieces ripe tomatoes, halved
2 pieces red bell peppers, chopped
1 medium onion, roughly chopped
4 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon dried basil
4 cups vegetable broth
1 cup heavy cream (or coconut cream for a vegan option)
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine the halved tomatoes, chopped red bell peppers, onion, and garlic. Drizzle with olive oil, then sprinkle on the smoked paprika, dried basil, salt, and pepper. Toss until evenly coated.
Spread the vegetables onto a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly charred.
Remove the baking sheet from the oven and let the vegetables cool for a few minutes.
In a large pot, add the roasted vegetables along with the vegetable broth. Bring to a simmer over medium heat.
Using an immersion blender, blend the soup until smooth. If using a regular blender, blend in batches, being careful with the hot liquid.
Stir in the heavy cream (or coconut cream) and warm through over low heat for another 5-10 minutes. Adjust seasoning with more salt and pepper if needed.
Serve warm, garnished with fresh basil leaves for a burst of flavor and color.

Notes

Use coconut cream for a vegan version.

Keyword creamy, red pepper, soup, tomato, vegan option