Description
Roasted Red Pepper and Tomato Soup is a comforting dish that combines the sweet, smoky flavor of roasted red peppers with tangy tomatoes for a rich and creamy experience. Perfect for cozy nights or elegant gatherings, this soup not only warms you from the inside but also delights the senses with its vibrant colors and aromas. Serve it alongside crusty bread or grilled cheese for a satisfying meal that everyone will love.
Ingredients
Scale
- 2 cups roasted red peppers (jarred or homemade)
- 2 cans (14.5 oz each) whole peeled tomatoes
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- ½ cup heavy cream or coconut milk (for dairy-free)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the onion and mincing the garlic. If using jarred roasted red peppers, drain them well.
- In a large pot over medium heat, add olive oil. Once hot, add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook until fragrant (about 1 minute).
- Add roasted red peppers, canned tomatoes (with juices), and vegetable broth to the pot. Bring to a gentle simmer for about 10 minutes.
- Let it cool slightly before using an immersion blender to puree until silky smooth. If using a traditional blender, carefully transfer batches.
- Stir in cream or dairy-free alternative along with salt and pepper to taste; let simmer for an additional 5 minutes.
- Serve in bowls garnished with fresh basil or a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 8g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg