Description
A comforting and vibrant soup made with roasted red peppers and tomatoes, enhanced with garlic and herbs for a rich flavor.
Ingredients
- 3 pounds tomatoes (or 2 28-ounce cans of San Marzano tomatoes)
- 2 red peppers (deseeded and cut into strips)
- ⅓ cup olive oil
- 1 small onion (quartered)
- 1 head garlic (cut in half)
- 2 teaspoons kosher salt (or more to taste)
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional)
- 1 cup vegetable broth (or chicken stock)
- ¼ cup heavy cream (for serving)
- ½ cup fresh basil (torn for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the red peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Massage the oil into the vegetables for even coverage.
- Roast the vegetables in the oven for about 25-30 minutes, or until they turn golden brown and fragrant.
- While roasting, prepare the tomatoes. If using fresh, chop them into quarters. If using canned, you can skip this step.
- After roasting, transfer the veggies to a large pot and add the chopped tomatoes or canned tomatoes.
- Pour in the vegetable broth and add oregano, smoked paprika, and red pepper flakes if you’re using them. Bring the mixture to a gentle simmer.
- Simmer for about 20 minutes, allowing the flavors to meld beautifully.
- Remove from heat and blend until smooth using an immersion blender or a countertop blender.
- Stir in heavy cream for a hint of richness.
- Serve hot and garnish with torn fresh basil for added freshness and color.
Notes
For a smokier flavor, add more smoked paprika or a splash of liquid smoke. Adjust soup thickness by varying the amount of broth used.
