Red Pepper Tomato Soup (Printable version)

Velvety blend of roasted red peppers and ripe tomatoes with herbs, ideal as a light Mediterranean starter.

# Ingredient List:

→ Vegetables

01 - 2 large red bell peppers, seeded and quartered
02 - 5 medium ripe tomatoes, quartered
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, peeled

→ Liquids

05 - 3 cups vegetable stock

→ Aromatics & Seasonings

06 - 2 tablespoons olive oil
07 - 1 teaspoon dried basil or 1 tablespoon fresh, chopped
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon sea salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

11 - 2 tablespoons fresh basil leaves, sliced
12 - 2 tablespoons plant-based or regular cream for swirling

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange red peppers, tomatoes, onion, and garlic on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat evenly.
03 - Roast the vegetables for 25 to 30 minutes until softened and lightly charred.
04 - Transfer the roasted vegetables to a large saucepan. Add vegetable stock, basil, smoked paprika, salt, and black pepper.
05 - Bring to a simmer over medium heat and cook for 10 minutes to allow the flavors to meld.
06 - Using an immersion blender, puree the soup until smooth, or blend carefully in batches using a countertop blender.
07 - Stir in the remaining 1 tablespoon of olive oil. Taste and adjust seasoning as needed.
08 - Ladle the soup into bowls and garnish with fresh basil leaves and a swirl of cream if desired. Serve hot.

# Expert Suggestions:

01 -
  • It's secretly elegant enough to serve at dinner parties but easy enough for a weeknight comfort meal
  • The roasting brings out this deep, natural sweetness that makes you forget you're eating something so healthy
  • One pot, minimal fuss, and you'll have people asking for the recipe before they even taste it
02 -
  • The roasting is everything. Do not skip it or try to make this soup by simmering vegetables in stock. Roasting creates caramelization that you simply cannot achieve any other way.
  • If your soup feels too thick after blending, you can thin it with more warm stock. If it's too thin, just simmer it uncovered for a few extra minutes. Consistency is your choice.
03 -
  • Don't let your blender intimidate you. If the soup is too hot and you're nervous, let it cool for a few minutes before blending, or blend in smaller batches with the top off your blender slightly
  • Make this soup ahead of time. It actually tastes better the next day after the flavors have had time to meld and deepen. It reheats beautifully and freezes for up to three months

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