A Fresh Roasted Tomato and Red Pepper Soup
Experience the comforting flavors of homemade freshness with this Roasted Tomato and Red Pepper Soup, a recipe that transforms simple ingredients into a bowl of velvety, savory perfection. Featuring oven-roasted Roma tomatoes, sweet red bell peppers, and caramelized garlic and onions, this soup brings out a depth of flavor enhanced by fresh basil and vegetable stock. The slight charring from roasting adds a smoky undertone, while a dash of sugar balances the natural acidity of the tomatoes. Quick and easy to prepare in under an hour, this vibrant soup is perfect as a light main course or an elegant starter. Garnish with a swirl of heavy cream or extra fresh basil, and pair it with crusty bread for a cozy, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 6 large Roma tomatoes
- 2 large Red bell peppers
- 1 medium Yellow onion
- 4 whole Garlic cloves
- 3 tablespoons Olive oil
- 4 cups Vegetable stock
- 10 leaves Fresh basil leaves
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Heavy cream (optional, for garnishing)
Instructions
Preheat your oven to 425°F (220°C).
Cut the Roma tomatoes and red bell peppers in half, removing the seeds and stems from the peppers. Place them cut side up on a baking sheet.
Peel and quarter the yellow onion, and add it to the baking sheet along with whole garlic cloves.
Drizzle the vegetables with 3 tablespoons of olive oil, and sprinkle with a pinch of the salt and black pepper. Toss gently to coat.
Roast the vegetables in the oven for 35-40 minutes, or until the tomatoes and peppers have softened and started to char slightly at the edges.
Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes, until they are safe to handle.
Transfer the roasted vegetables to a blender or food processor, including their juices. Add the vegetable stock and fresh basil leaves.
Blend until smooth. If you prefer a chunky texture, pulse the blender a few times instead of fully blending.
Pour the blended soup into a large pot and place it over medium heat. Stir in the sugar, remaining salt, and black pepper. Taste and adjust for seasoning as desired.
Bring the soup to a gentle simmer and cook for 5-10 minutes to allow the flavors to meld.
If desired, swirl in a tablespoon or two of heavy cream before serving, or drizzle it on top as a garnish.
Serve hot, optionally garnished with additional fresh basil or a slice of crusty bread on the side.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 4664 mg | 203% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 54.5 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4472 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
