Roasted Tomato and Red Pepper Soup

• 2 tablespoons olive oil
• 4 cups cherry tomatoes, halved
• 2 red bell peppers, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/4 cup fresh basil leaves
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar

Steps

1. 1 Preheat oven to 400°F. Toss tomatoes and red peppers with 1 tablespoon olive oil and roast for 25 minutes.
2. 2 In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until softened.
3. 3 Add roasted tomatoes and peppers to the pot. Stir in vegetable broth, smoked paprika, salt, and pepper.
4. 4 Simmer for 15 minutes. Use an immersion blender to puree the soup until smooth.
5. 5 Stir in balsamic vinegar and fresh basil. Adjust seasoning if needed.
6. 6 Serve hot, garnished with additional basil if desired.

Equipment

• Large oven-safe baking sheet
• Large pot
• Immersion blender

Variations

• Add cooked white beans for extra protein and heartiness.
• Incorporate a pinch of red pepper flakes for a spicy kick.

Substitutions

• If fresh basil isn't available, use 1 tablespoon of dried basil.
• Substitute vegetable broth with chicken broth for a richer flavor.

Pairings

• Pairs well with a simple grilled cheese sandwich.
• Complement with a fresh green salad with lemon vinaigrette.

Nutrition

Tips

• For a smoother texture, strain the soup through a fine-mesh sieve after blending.
• Adding a splash of cream can give the soup a richer texture if you're not avoiding dairy.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread or a side salad for a complete meal.
• Top with a drizzle of olive oil and a sprinkle of Parmesan cheese for extra flavor.

FAQ