Roasted Red Pepper And Tomato Soup
Kick your tomato soup up a notch! Roasted tomato and red pepper soup is so aromatic and creamy that takes no time at all to put together.
Servings: 4
Equipment
Ingredients
- 3 large Roma tomatoes quartered
- 2 medium red bell peppers roughly chopped
- 1 yellow onion roughly chopped
- 1 shallot roughly chopped
- 4 garlic cloves
- 1/4 teaspoon chili flakes
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 cups vegetable broth
- 1/4 cup packed basil leaves plus more for garnish
- 1/2 teaspoon sherry vinegar optional
- 1/4 cup heavy cream or coconut milk, plus more for serving
Instructions
- Preheat your oven to 400 degrees. Add tomatoes, bell pepper, onion, shallot, and garlic on a baking tray or sheet pan lined with parchment paper. Season with chili flakes, salt, pepper, olive oil, tossing to combine.
- Roast for 30 to 40 minutes in the oven until your tomatoes and bell peppers are softened, and slightly charred in places.
- Transfer this mixture, with any juices, to a blender with vegetable broth, basil leaves, and sherry vinegar. Blend until completely smooth and then add in your cream. Do a final pulse to combine, and season with salt, pepper, or vinegar, as needed.
- Serve in bowls with a drizzle of extra-virgin olive oil, a crank of black pepper, a few basil sprigs, and a little drizzle of any reserved cream.
Nutrition
Calories: 139kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 479mg | Potassium: 90mg | Fiber: 1g | Sugar: 3g | Vitamin A: 507IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 0.3mg