Description
A delightful and comforting soup made with roasted tomatoes and red peppers, blended to creamy perfection.
Ingredients
Scale
- 4 cups ripe tomatoes, chopped
- 2 red bell peppers, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut cream (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the chopped tomatoes, red bell peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes, until the vegetables are tender and slightly caramelized.
- Combine the roasted vegetables and vegetable broth in a large pot. Add the dried basil and bring to a simmer.
- Puree the soup until smooth using an immersion blender or by transferring it to a blender in batches.
- Stir in the heavy cream or coconut cream, if using, and adjust seasoning as needed.
- Serve hot, garnished with fresh herbs or croutons if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg