Creamy Tomato and Roasted Red Pepper Soup -

Creamy Tomato and Roasted Red Pepper Soup

Indulge in the warmth and comfort of homemade Creamy Tomato and Roasted Red Pepper Soup, a delightful fusion that's perfect for chilly evenings. This inviting recipe combines sweet roasted peppers and ripe tomatoes, creating a rich texture and vibrant flavor. It's simple to prepare, allowing for personal touches to match your taste preferences. Enjoy it as a hearty starter or a satisfying main dish alongside crusty bread or a fresh salad for a complete meal. Perfect for sharing with loved ones, this soup is sure to become a favorite in your kitchen!

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Ingredients

4 medium ripe tomatoes, chopped

2 large red bell peppers, roasted and peeled

1 medium onion, diced

3 cloves garlic, minced

2 cups vegetable broth

1 cup heavy cream (or coconut milk for a vegan option)

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Roast the Peppers:

- Begin by preheating your oven to 400°F (200°C). Arrange the red bell peppers on a baking sheet and roast them for approximately 25-30 minutes. Turn the peppers occasionally to ensure even charring, until the skins are blistered and blackened. Once roasted, remove them from the oven and cover the peppers with aluminum foil to steam for about 10 minutes. This will make peeling easier. After steaming, peel off the charred skin and remove the seeds, then set the peppers aside.

Sauté the Aromatics:

- In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes or until it turns translucent and soft. Then, stir in the minced garlic and cook for an additional minute, just until fragrant; be careful not to let the garlic burn.

Incorporate Tomatoes and Peppers:

- Add the chopped tomatoes and the roasted red peppers (sliced into strips) to the pot. Sprinkle in the dried basil and oregano, stirring to combine. Allow the mixture to cook for another 5 minutes to let the flavors meld together harmoniously.

Pour in the Broth:

- Pour the vegetable broth into the pot, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, which will allow the tomatoes to soften completely and enhance the soup's flavor.

Blend the Soup:

- Carefully blend the soup until it reaches a smooth and creamy texture. If using an immersion blender, do this directly in the pot. Alternatively, if using a regular blender, allow the soup to cool slightly before transferring it in batches, being cautious with the hot liquid to avoid any splashes.

Stir in the Cream:

- Once the soup is blended, return it to the pot (if using a regular blender), and stir in the heavy cream or coconut milk. Taste and season with salt and pepper as desired. Allow the soup to heat on low for an additional 5 minutes, enriching the flavors further.

Serve:

- Ladle the warm soup into bowls and beautifully garnish with fresh basil leaves for a pop of color. This soup pairs wonderfully with crusty bread or a classic grilled cheese sandwich, making for a cozy and comforting meal.

Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings