Tomato and Pepper Soup
Savor the comforting warmth of homemade Tomato and Pepper Soup, a vibrant and flavorful bowl of goodness that's perfect for any season. This recipe combines the sweetness of roasted red bell peppers with the tanginess of ripe tomatoes, enhanced by aromatic garlic, fragrant basil, and a hint of smoky paprika. Simmered to perfection in a savory vegetable broth and blended until velvety smooth, this soup delivers a rich, satisfying taste in every spoonful. Customize it with a swirl of heavy cream for added indulgence or balance the tang with a touch of sugar. Ready in under an hour, this wholesome soup is ideal for cozy dinners or elegant starters. Serve it hot, garnished with fresh basil, and pair it with crusty bread for a truly heartwarming experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 2 large (deseeded and chopped) red bell peppers
- 5 large (chopped) ripe tomatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (freshly ground) black pepper
- 1 teaspoon paprika
- 1 teaspoon (optional, to balance acidity) sugar
- 0.5 cup (plus extra for garnish) fresh basil leaves
- 0.25 cup (optional for creaminess) heavy cream
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped red bell peppers and cook for 5 more minutes, stirring occasionally.
Add the chopped tomatoes, vegetable broth, and tomato paste. Stir to combine.
Season with salt, black pepper, paprika, and sugar if desired. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, allowing the flavors to meld.
Remove the pot from heat and let it cool slightly.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and puree, then return it to the pot.
Stir in the fresh basil leaves and the heavy cream, if using. Heat the soup gently for 5 minutes without boiling.
Taste and adjust seasoning if needed.
Serve hot, garnished with additional fresh basil leaves. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4702 mg | 204% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 63.9 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 5257 mg | 112% | |
*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.
