Creamy Tomato and Roasted Red Pepper Soup
Indulge in the comforting flavors of this Creamy Tomato and Roasted Red Pepper Soup, a delicious marriage of fire-roasted red bell peppers, rich crushed tomatoes, and fragrant basil blended to silky perfection. This recipe features the smoky sweetness of peppers roasted to perfection and the luxurious addition of heavy cream, creating a velvety texture that will keep you coming back for more. With hints of garlic and onion, and a touch of sugar to balance the acidity, this soup is both flavorful and satisfying. Ready in just an hour and perfect for cozy dinners or elegant starters, this hearty vegetable-based soup pairs beautifully with crusty bread or a fresh side salad. Whether you’re looking for a simple homemade soup or a crowd-pleasing dish, this recipe is sure to become a favorite. Keywords: roasted red pepper soup, creamy tomato soup, homemade soup recipe, vegetable soup, comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 large garlic cloves, minced
- 2 large red bell peppers, roasted and peeled
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 10 leaves fresh basil leaves
- 1 teaspoon granulated sugar
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 450°F (230°C). Cut the red bell peppers in half and remove the seeds and stems.
Place the pepper halves on a baking sheet, cut side down, and roast for 20 minutes until the skins are blistered and charred.
Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins.
Peel off the skins from the roasted peppers and set them aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 5-7 minutes until translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the peeled roasted red peppers, crushed tomatoes, and vegetable broth.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
Add the fresh basil leaves and granulated sugar to the soup.
Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer it in batches to a blender.
Return the pureed soup to the pot (if using a blender) and stir in the heavy cream.
Season the soup with salt and black pepper to taste.
Simmer for an additional 5 minutes to combine the flavors.
Serve hot, optionally garnished with additional basil or a swirl of cream.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5686 mg | 247% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 74.4 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5292 mg | 113% | |
*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.
