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Creamy Roasted Red Pepper Tomato Soup

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A comforting and easy homemade soup combining smoky roasted red peppers with ripe tomatoes, finished with a creamy texture. Perfect for cozy dinners and quick meals.

Ingredients

Scale
  • 3 large roasted red bell peppers, peeled (fresh or jarred)
  • 4 cups chopped ripe tomatoes (Roma or plum recommended)
  • 1 medium onion, diced (yellow or sweet)
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (homemade or low-sodium store-bought)
  • 1/2 cup heavy cream (optional)
  • 2 tablespoons olive oil
  • A handful fresh basil, chopped (or 1 teaspoon dried basil)
  • Salt and black pepper to taste
  • 1/2 teaspoon smoked paprika (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat oven to 450°F (230°C). Place whole red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until blistered and charred.
  2. Transfer roasted peppers to a bowl and cover tightly with plastic wrap or a kitchen towel. Let steam for 10 minutes, then peel off skins.
  3. Spread chopped tomatoes on the same baking sheet, drizzle with olive oil, salt, and pepper. Roast for 15-20 minutes until softened and slightly caramelized.
  4. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté diced onion for 5-7 minutes until translucent.
  5. Add minced garlic and cook for 1 more minute, stirring constantly.
  6. Add peeled and roughly chopped roasted peppers and roasted tomatoes to the pot. Pour in vegetable broth and bring to a gentle boil.
  7. Reduce heat and simmer for 15 minutes to marry flavors.
  8. Remove from heat and puree soup using an immersion blender until smooth and creamy. Alternatively, blend in batches in a blender with caution.
  9. Stir in heavy cream, chopped basil, smoked paprika, salt, black pepper, and red pepper flakes to taste.
  10. Return to low heat and warm through for 5 minutes. Adjust seasoning as needed.
  11. Serve hot, garnished with fresh basil leaves and optionally a drizzle of cream or olive oil.

Notes

Do not rinse roasted peppers under water to preserve smoky flavor; peel skins with fingers or knife. For dairy-free version, substitute heavy cream with coconut or cashew cream. Blend hot liquids carefully to avoid pressure buildup. Adjust thickness by adding broth or simmering longer. Add a pinch of sugar if soup tastes too acidic.

Nutrition

Keywords: roasted red pepper soup, tomato soup, creamy soup, comfort food, easy soup recipe, homemade soup, vegetarian soup, gluten-free soup

Find it online: https://emmayum.com/creamy-roasted-red-pepper-tomato-soup-recipe-easy-homemade-comfort-meal/