Creamy Roasted Red Pepper and Tomato Soup

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 red bell peppers, roasted and peeled
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• salt to taste
• black pepper to taste
• Fresh basil for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and cook for another minute.
3. 3 Stir in roasted red peppers and crushed tomatoes.
4. 4 Pour in vegetable broth and add smoked paprika and thyme.
5. 5 Bring to a boil, then reduce heat and simmer for 20 minutes.
6. 6 Use an immersion blender to puree the soup until smooth.
7. 7 Stir in heavy cream and season with salt and pepper.
8. 8 Simmer for another 5 minutes. Garnish with fresh basil before serving.

Equipment

• Large pot
• Immersion blender

Variations

• Add a dash of cayenne pepper for a kick.
• Stir in cooked white beans for extra protein.

Substitutions

• Substitute heavy cream with coconut milk for a vegan version.
• Use canned roasted red peppers if fresh ones aren't available.

Pairings

• Grilled cheese sandwich
• Crusty bread
• Mixed green salad

Nutrition

Tips

• For a smoother soup, strain it through a fine-mesh sieve after blending.
• Roast your own peppers for extra smoky flavor.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently.

Serving Suggestions

• Pair with a grilled cheese sandwich.
• Serve with crusty bread and a side salad.

FAQ