Tomato and Red Pepper Soup
This creamy and flavorful soup combines ripe tomatoes and roasted red peppers, seasoned with garlic and fresh basil. Perfect as a cozy appetizer or a light meal served with crusty bread.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups ripe tomatoes chopped
- 2 red bell peppers roasted and peeled
- 3 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- Fresh basil leaves for garnish
- Optional: heavy cream or coconut milk for creaminess
Instructions
Sauté the Aromatics:
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened and fragrant.
Add the Vegetables:
- Add the chopped tomatoes and roasted red peppers to the saucepan. Stir well and cook for 5 minutes to combine the flavors.
Simmer the Soup:
- Pour in the vegetable broth and add the dried basil, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low. Simmer for 20 minutes.
Blend the Soup:
- Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy.
Serve:
- Ladle the soup into bowls, garnish with fresh basil leaves, and optionally drizzle with heavy cream or coconut milk for added richness. Serve hot with crusty bread.
Notes
- Roasting Tip: To roast red peppers, place them under a broiler until the skin is charred, then peel after cooling.
- Storage: The soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Dietary Tip: Use coconut milk for a vegan and dairy-free option.