Cream of Peppers and Tomatoes
Indulge in the comforting warmth of our Cream of Peppers and Tomatoes—a velvety, flavor-packed soup that celebrates the vibrant essence of roasted red bell peppers and juicy tomatoes. Enhanced with sweet caramelized garlic, sautéed onions, and a touch of heavy cream, this recipe achieves the perfect balance of smoky, savory, and creamy goodness. The peppers and tomatoes are oven-roasted to perfection for deeper flavor, while fragrant paprika and fresh basil elevate the dish with subtle spice and herbal freshness. Ready in under an hour, this easy yet elegant soup makes for a show-stopping appetizer or a cozy main course when paired with crusty bread. Perfect for weeknight dinners or special gatherings, this gluten-free and vegetarian recipe is the ultimate way to enjoy seasonal produce.
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Recipe Information
Ingredients
- 3 large red bell peppers
- 4 medium tomatoes
- 1 medium yellow onion
- 4 whole garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 0.5 teaspoons paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups fresh basil leaves
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the red bell peppers in half, remove the seeds and stem, and place them cut-side down on the prepared baking sheet.
Cut the tomatoes in half and place them cut-side up on the baking sheet alongside the bell peppers.
Peel the garlic cloves and place them on the baking sheet as well. Drizzle everything with 1 tablespoon of olive oil.
Roast the vegetables in the preheated oven for 20-25 minutes, until the bell peppers are charred and blistered.
While the vegetables are roasting, peel and finely chop the yellow onion.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
Remove the roasted peppers from the oven and allow them to cool slightly. Peel off the charred skin and discard it.
Transfer the roasted bell peppers, tomatoes, garlic, and sautéed onion to the pot with the vegetable broth.
Add the paprika, salt, and black pepper. Stir and simmer for 10 minutes to let the flavors combine.
Using an immersion blender (or a regular blender in batches), puree the soup until smooth and creamy.
Add the heavy cream and stir well. Simmer for another 2-3 minutes to heat through.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil leaves for a pop of color and flavor.
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4683 mg | 204% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 51.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4240 mg | 90% | |
*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.
