Roasted Red Pepper And Tomato Soup
Is there anything more comforting than a warm bowl of soup? The aroma of roasted red peppers and ripe tomatoes simmering on the stove creates a cozy atmosphere that beckons you to the kitchen. This Roasted Red Pepper And Tomato Soup is not only delicious but also incredibly easy to make, making it a perfect dish for a weeknight dinner or a cozy weekend lunch. With the vibrant flavors of roasted vegetables and a hint of herbs, this soup will warm your heart and satisfy your taste buds.
Why Roasted Red Pepper And Tomato Soup is Worth Your Time
Imagine the sweet, smoky flavor of roasted red peppers mingling with the acidity of sun-ripened tomatoes. This soup combines simple ingredients to create a rich, velvety texture that’s both satisfying and nourishing. It’s a versatile dish that can be enjoyed on its own, paired with crusty bread, or topped with a dollop of cream or a sprinkle of cheese. Plus, it’s packed with vitamins and antioxidants, making it a healthy choice for any meal.
What You’ll Need
- 4 large, red bell peppers
- 6 medium tomatoes
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh basil for garnish (optional)
Toolbox for This Recipe
- Blender or Immersion Blender: Essential for achieving that smooth, creamy texture.
- Oven: Used to roast the peppers and tomatoes to bring out their natural sweetness.
- Large Pot: Necessary for simmering your soup and combining all the flavors.
- Cutting Board and Knife: For chopping your vegetables with ease.
Roasted Red Pepper And Tomato Soup: Step-by-Step Guide
Step 1: Roast the Peppers and Tomatoes
Begin by preheating your oven to 425°F (220°C). Slice the red bell peppers in half and remove the seeds. Cut the tomatoes in half as well. Place both the peppers and tomatoes on a baking sheet, skin side up. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for about 25-30 minutes, or until the skins are charred and the vegetables are tender.
Step 2: Sauté the Aromatics
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Next, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 3: Blend the Ingredients
Once the peppers and tomatoes are roasted, remove them from the oven and let them cool slightly. Peel off the skins from the peppers and tomatoes (they should come off easily). Add the roasted vegetables to the pot with the sautéed onions and garlic.
Step 4: Add Broth and Seasonings
Pour in the vegetable broth, and add the dried basil, oregano, and more salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
Step 5: Blend Until Smooth
Using a blender or an immersion blender, carefully blend the soup until smooth and creamy. If you prefer a chunkier texture, blend it to your desired consistency.
Step 6: Serve and Garnish
Ladle the soup into bowls and garnish with fresh basil if desired. This adds a lovely pop of color and a fresh flavor that complements the soup beautifully.
Smart Substitutions
- Fresh Herbs: If you have fresh basil or oregano on hand, feel free to use those instead of dried for a more vibrant flavor.
- Chicken Broth: For a meatier flavor, you can substitute vegetable broth with chicken broth.
- Heavy Cream: For a richer soup, stir in a splash of heavy cream right before serving.
- Smoked Paprika: Adding a teaspoon of smoked paprika can enhance the smoky flavor of the roasted peppers.
Method to the Madness
Making this Roasted Red Pepper And Tomato Soup is a breeze, thanks to its straightforward method. Start by roasting your veggies to deepen their flavors, then sauté your aromatics to build a flavor base. Combine everything in a pot, add your broth and seasonings, simmer to marry the tastes, and blend to your preferred consistency. It’s all about layering those flavors and textures, creating a dish that’s rich, hearty, and oh-so-satisfying.
Storing Tips & Timelines
This soup can be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing it. Let the soup cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. To reheat, simply thaw it in the refrigerator overnight and warm it on the stove over medium heat, stirring occasionally.
Reader Questions
Can I use canned tomatoes for this soup?
Yes, if fresh tomatoes are out of season or you’re in a hurry, canned tomatoes can be a great substitute. Just make sure to use whole peeled tomatoes or diced tomatoes for the best flavor.
How can I make this soup spicier?
If you like a little heat, consider adding a pinch of red pepper flakes or a dash of hot sauce while the soup simmers. This will give it a nice kick without overpowering the other flavors.
Can I add other vegetables to the soup?
Absolutely! Feel free to add vegetables like carrots, celery, or zucchini while sautéing the onions. Just remember to adjust the broth accordingly to maintain the right consistency.
Is this soup vegan?
Yes! The Roasted Red Pepper And Tomato Soup is naturally vegan, as it contains no animal products. Enjoy it guilt-free!
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That’s a Wrap
With its vibrant colors and rich flavors, this Roasted Red Pepper And Tomato Soup will soon become a staple in your home. It’s not only easy to prepare but also a comforting dish that brings warmth and joy to any table. So, gather your ingredients, roll up your sleeves, and get ready to indulge in a bowl of pure deliciousness. Whether you’re enjoying it on a chilly evening or as a light lunch, this soup is sure to impress. Happy cooking!
Roasted Red Pepper And Tomato Soup
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Slice the red bell peppers in half and remove the seeds. Cut the tomatoes in half as well. Place both the peppers and tomatoes on a baking sheet, skin side up. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for about 25-30 minutes, or until the skins are charred and the vegetables are tender.
- While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Next, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Once the peppers and tomatoes are roasted, remove them from the oven and let them cool slightly. Peel off the skins from the peppers and tomatoes. Add the roasted vegetables to the pot with the sautéed onions and garlic.
- Pour in the vegetable broth, and add the dried basil, oregano, and more salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
- Using a blender or an immersion blender, carefully blend the soup until smooth and creamy. If you prefer a chunkier texture, blend it to your desired consistency.
- Ladle the soup into bowls and garnish with fresh basil if desired.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months in freezer-safe containers or bags.
- Reheat soup on the stove over medium heat, stirring occasionally.
