Roasted Red Pepper and Tomato Soup

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

1. Preheat the oven to 400°F (200°C).

2. Place red bell peppers, tomatoes, onion, and garlic cloves on a baking sheet.

3. Drizzle olive oil over the vegetables and season with salt and black pepper. Toss to coat evenly.

4. Roast in the preheated oven for 25-30 minutes or until the vegetables are charred and softened.

5. Transfer the roasted vegetables to a blender. Add vegetable broth, dried basil, dried oregano, smoked paprika, and red pepper flakes.

6. Blend until smooth and creamy.

7. Pour the blended mixture into a pot and heat over medium heat.

8. If using, stir in the heavy cream for added richness.

9. Bring the soup to a simmer and let it cook for an additional 10 minutes, allowing the flavors to meld.

10. Adjust salt and pepper to taste.

11. Ladle the Roasted Red Pepper and Tomato Soup into bowls.

12. 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!