Roasted Red Pepper and Tomato Basil Soup
A comforting and flavorful soup perfect for a cozy evening. This Roasted Red Pepper and Tomato Basil Soup is easy to make and full of rich, tangy flavors.
- Prep Time: 10 min
- Cook Time: 40 min
Servings:
2 servings
Ingredients
- 2 red bell peppers
- 4 large tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups vegetable broth
- 1 1/4 cup fresh basil leaves
- 1 Salt and pepper, to taste
- 1 Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the red bell peppers in half, remove the seeds and place them on a baking sheet along with the whole tomatoes. Drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes until the peppers are charred.
- Remove the peppers and tomatoes from the oven and let them cool. Peel the skin off the peppers.
- In a large pot, heat some olive oil over medium heat. Add the chopped onions and garlic. Sauté until translucent.
- Add the roasted peppers and tomatoes to the pot along with vegetable broth. Bring to a simmer and cook for 10 minutes.
- Using an immersion blender or regular blender, blend the soup until smooth.
- Chop the fresh basil leaves and stir them into the soup. Season with salt and pepper.
- Serve the Roasted Red Pepper and Tomato Basil Soup hot, garnished with a drizzle of olive oil and additional fresh basil leaves.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbohydrates | — |
| fat | — |
Community Ratings & Comments
No ratings yet. Be the first!
Comments
No comments yet. Be the first to leave one!