Description
A warm, comforting dish that combines roasted red peppers and rich tomatoes, perfect for chilly days.
Ingredients
Scale
- 4 large red bell peppers
- 1 can (28 ounces) crushed tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast in the oven for about 25-30 minutes until the skin is charred. Remove from the oven and let cool.
- Heat olive oil over medium heat in a large pot. Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Peel the skin off the roasted peppers and chop them. Add the chopped peppers, crushed tomatoes, vegetable broth, smoked paprika, and cumin to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. If you prefer, you can transfer the soup in batches to a blender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil.
Notes
To enhance flavor, add a pinch of red pepper flakes. Use fresh tomatoes for a different taste and adjust thickness with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg