Ingredients
- 4 large red bell peppers, halved and seeds removed
- 6 large tomatoes, halved
- 1 onion, quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/2 cup heavy cream (optional for added richness)
- Fresh basil, chopped, for garnish
- Croutons or bread for serving
Instructions
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Preheat the oven to 400°F (200°C).
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Place red bell peppers, tomatoes, onion, and garlic cloves on a baking sheet.
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Drizzle olive oil over the vegetables and season with salt and black pepper. Toss to coat evenly.
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Roast in the preheated oven for 25-30 minutes or until the vegetables are charred and softened.
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Transfer the roasted vegetables to a blender. Add vegetable broth, dried basil, dried oregano, smoked paprika, and red pepper flakes.
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Blend until smooth and creamy.
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Pour the blended mixture into a pot and heat over medium heat.
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If using, stir in the heavy cream for added richness.
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Bring the soup to a simmer and let it cook for an additional 10 minutes, allowing the flavors to meld.
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Adjust salt and pepper to taste.
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Ladle the Roasted Red Pepper and Tomato Soup into bowls.
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Garnish with chopped fresh basil and serve with croutons or bread on the side.
Enjoy this flavorful and comforting soup that’s perfect for any season!
