Roasted Red Pepper Soup

• 4 large red bell peppers
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup fresh basil leaves

Steps

1. 1 Preheat oven to 400°F. Halve and seed the red peppers, then toss with 1 tablespoon olive oil. Roast on a baking sheet for 20-25 minutes, until charred and tender.
2. 2 While peppers roast, heat remaining olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
3. 3 Once peppers are roasted, let them cool slightly, then peel off skins and roughly chop.
4. 4 Add roasted peppers to the pot with vegetable broth, crushed tomatoes, smoked paprika, and red pepper flakes. Bring to a simmer.
5. 5 Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
6. 6 Stir in basil leaves, season with salt and pepper to taste, and heat through.
7. 7 Serve hot with a drizzle of olive oil and extra basil if desired.

Nutrition

Tips

• For a smoother soup, strain it through a fine-mesh sieve after blending.
• If you prefer a creamier texture, stir in a splash of coconut milk or a handful of cashews before blending.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese for a hearty meal.
• Top with a dollop of Greek yogurt or a sprinkle of toasted pumpkin seeds for added texture.

FAQ