Have you ever craved a warm bowl of homemade soup on a chilly day? Our Roasted Tomato and Red Pepper Soup recipe offers the perfect blend of tangy tomatoes and sweet red peppers, guaranteed to satisfy your comfort food needs.
This article dives into the delightful world of making Roasted Tomato and Red Pepper Soup, guiding you through each step to create a flavorful and comforting dish that’s both easy to prepare and irresistibly delicious.
Why You’ll Love This Recipe
You’ll adore this recipe for its bold flavors, combining roasted tomatoes and red peppers with a hint of garlic and basil. It’s surprisingly simple to make and highly versatile, serving as an excellent starter or a light meal. Plus, its vibrant color and creamy texture make it a joy to serve!
Equipment Needed
To make this soup, you’ll need a few key pieces of kitchen equipment. Ensure a smooth cooking experience by having these items ready:
- A high-quality blender for pureeing the soup to a silky smooth consistency.
- A durable baking sheet for roasting the vegetables.
- A large soup pot for simmering and blending the flavors.
Step By Step Guide
- Preparation: Start by washing your tomatoes and red peppers, then cut them into halves. Place them on a baking sheet.
- Roasting: Drizzle with olive oil and roast in a preheated oven at 400°F (204°C) for about 30 minutes.
- Blending: Once roasted, blend the vegetables with some vegetable stock until smooth.
- Simmering: Transfer the puree to a soup pot, add seasonings, and let it simmer for 20 minutes to meld the flavors together.
Pro Tips from A Pro Chef
- Enhance Flavors: Add a spoonful of tomato paste during simmering to deepen the tomato flavor.
- Creamy Texture: For a creamier texture, swirl in some heavy cream or a vegan alternative after the soup is fully cooked.
- Roasting: To maximize flavor, ensure the tomatoes and peppers are well-charred during roasting, as this brings out their natural sweetness.
Serving Suggestions
This soup pairs beautifully with a crusty piece of sourdough or a light salad. It’s also perfect as a base for adding proteins like shredded chicken or chickpeas for a heartier meal.
Print
Roasted Tomato and Red Pepper Soup Recipe
Enjoy a bowl of warmth with our Roasted Tomato and Red Pepper Soup, a blend of roasted vegetables pureed into a smooth, creamy soup.
- Total Time: 60 minutes
- Yield: servings
Ingredients
- 4 large tomatoes
- 2 red bell peppers
- 3 cloves garlic
- 2 cups vegetable stock
- Salt and pepper to taste
- Optional: basil for garnish
Instructions
- Preheat your oven and prepare vegetables as described above.
- Roast, blend, and simmer the soup following the detailed steps.
- Serve hot, garnished with fresh basil if desired.
Notes
For an extra kick, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Souip
- Method: Roasting & Simmering
- Cuisine: Global
- Diet: Vegetarian
What Pairs with This?
A glass of crisp white wine or a light-bodied red enhances the flavors of the soup, making it an elegant dining experience.
How to Store
Cool the soup completely and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stovetop or microwave.
FAQ
- Can I make this soup in advance? Yes, it tastes even better the next day as the flavors meld together.
- Is this soup freezable? Absolutely, ensure it’s cooled before freezing.
- Can I use canned tomatoes? Yes, although fresh provides the best flavor.
- What type of red peppers should I use? Any variety of red bell peppers works well.
- Can I add meat to this soup? Yes, cooked chicken or sausage can be added for a heartier dish.
Conclusion
We hope you enjoy making and savoring this Roasted Tomato and Red Pepper Soup. Don’t forget to take a picture of your culinary creation and share it with us on social media using #YourKitchenCompanion for a chance to be featured!