Roasted Red Pepper Tomato Blend (Printable View)
Smooth blend of roasted red peppers, ripe tomatoes, and fresh basil with subtle smoky and creamy notes.
# Ingredient List:
→ Vegetables
01 - 3 large red bell peppers, halved and seeded
02 - 6 ripe tomatoes, quartered
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, peeled
05 - 1 medium carrot, peeled and chopped
→ Liquids
06 - 4 cups vegetable broth
07 - 2 tablespoons olive oil
08 - ¼ cup heavy cream (optional)
→ Seasonings
09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
11 - 1 teaspoon smoked paprika
12 - ¼ teaspoon chili flakes (optional)
13 - 1 tablespoon fresh basil leaves, chopped
# How to Prepare:
01 - Preheat the oven to 425°F. Arrange red bell pepper halves, tomatoes, onion, garlic, and carrot on a baking sheet. Drizzle with olive oil and season with salt and pepper.
02 - Roast in the oven for 25 to 30 minutes until the peppers are charred and tomatoes have softened.
03 - Transfer roasted vegetables to a large pot. Add vegetable broth, smoked paprika, and chili flakes if desired.
04 - Bring to a simmer over medium heat and cook for 10 minutes to develop flavors.
05 - Use an immersion blender or countertop blender to puree the mixture until smooth.
06 - Stir in heavy cream if using and chopped basil. Adjust seasoning to taste.
07 - Serve hot garnished with extra fresh basil and a swirl of cream if desired.
# Expert Suggestions:
01 -
- This soup feels like a secret hug in a bowl with its velvety texture and smoky undertones
- The simplicity of roasting vegetables transforms everyday ingredients into something special and memorable
02 -
- Roasting the vegetables until the skins are nicely charred is key to unlocking the smoky layers in this soup
- Adding cream is optional but brings a comforting silkiness that can transform the final dish
03 -
- Use a high-quality olive oil to develop those caramelized roasting notes
- Chilling the soup slightly before blending can prevent splashing and make blending safer