Roasted Red Bell Pepper Tomato Soup
Immerse yourself in the warmth and depth of flavor with this hearty Roasted Red Bell Pepper Tomato Soup, a vibrant blend of roasted vegetables and aromatic spices. Perfectly charred red bell peppers, juicy Roma tomatoes, sweet yellow onion, and garlic are oven-roasted to caramelized perfection, bringing out their natural sweetness. Blended with fresh basil, smoky paprika, and rich vegetable broth, this gluten-free soup is creamy and comforting, with an optional swirl of heavy cream for an indulgent finish. Ideal for cozy nights or as a stunning starter, this roasted vegetable soup pairs beautifully with crusty bread or a light salad. Ready in under an hour, it’s a healthy, flavor-packed meal bursting with Mediterranean-inspired goodness.
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 6 medium Roma tomatoes
- 1 medium Yellow onion
- 4 whole Garlic cloves
- 3 tablespoons Olive oil
- 4 cups Vegetable broth
- 10 leaves Fresh basil leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Heavy cream (optional)
Instructions
Preheat your oven to 425°F (220°C).
Cut the red bell peppers in half lengthwise and remove the seeds and stems.
Cut the Roma tomatoes in half and remove any tough stems.
Peel and quarter the yellow onion.
Place the red bell peppers (cut side down), Roma tomatoes, yellow onion, and garlic cloves on a large baking sheet.
Drizzle 2 tablespoons of olive oil over the vegetables and toss lightly to coat. Sprinkle with a pinch of salt and black pepper.
Roast the vegetables in the preheated oven for 25-30 minutes, or until the red bell peppers have charred skin and the vegetables are tender.
Remove the vegetables from the oven and let them cool slightly. Peel the charred skin off the red bell peppers and discard.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the roasted vegetables to the pot, along with the vegetable broth, fresh basil leaves, dried thyme, smoked paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Using an immersion blender or a high-speed countertop blender, carefully blend the soup until smooth and creamy.
If desired, stir in the heavy cream for added richness.
Taste the soup and adjust the seasoning with additional salt or pepper as needed.
Serve hot with a drizzle of olive oil, a few fresh basil leaves, or crusty bread on the side.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4670 mg | 203% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 55.6 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4440 mg | 94% | |
*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.
