Roasted Red Pepper Tomato (Print Version)
Velvety blend of smoky roasted red peppers and ripe tomatoes with fresh herbs and cream.
# What You'll Need:
→ Vegetables
01 - 3 large red bell peppers, halved and seeded
02 - 6 ripe tomatoes, quartered
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, peeled
05 - 1 medium carrot, peeled and chopped
→ Liquids
06 - 4 cups vegetable broth
07 - 2 tablespoons olive oil
08 - 1/4 cup heavy cream (optional)
→ Seasonings
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 teaspoon smoked paprika
12 - 1/4 teaspoon chili flakes (optional)
13 - 1 tablespoon fresh basil leaves, chopped
# How-To Steps:
01 - Preheat oven to 425°F. Arrange red bell pepper halves skin side up, tomatoes, onion, garlic, and carrot on a baking sheet. Drizzle with olive oil and season with salt and pepper.
02 - Roast the vegetables for 25 to 30 minutes until the peppers are charred and the tomatoes have softened.
03 - Transfer the roasted vegetables to a large pot. Add vegetable broth, smoked paprika, and chili flakes if desired.
04 - Bring to a simmer over medium heat and cook for 10 minutes to allow flavors to meld.
05 - Use an immersion blender to puree the soup until smooth, or blend carefully in batches using a countertop blender.
06 - Stir in the heavy cream if using and the chopped basil. Adjust seasoning to taste.
07 - Serve hot garnished with additional basil leaves and a swirl of cream if desired.
# Expert Tips:
01 -
- This soup feels like a warm hug with its creamy texture and comforting smoky sweetness that I just have to share with friends.
- It quickly became a favorite because it’s easy to make yet tastes like you’ve been cooking it all day.
02 -
- Don't rush the roasting step; the char on the peppers and caramelization on the tomatoes is what builds your base flavor.
- Adding the cream at the end is a game changer - it turns a simple soup into something unforgettable.
03 -
- Use the freshest vegetables possible; their natural sweetness and acidity make all the difference.
- Slow roasting unlocks flavors that no quick sauté can match – patience is key.