Name: Roasted Red Pepper And Tomato Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 large red bell pepper, (seeds removed and cut into quarters); 3 roma tomatoes, (halved); 1 white onion, (peeled and cut into quarters); 3 tablespoons olive oil, divided; Salt and black pepper, to taste; 3 garlic cloves, (minced); 3 cups low-sodium vegetable broth, (chicken broth can also be used); 2 teaspoons dried basil; 1 teaspoon dried oregano; ¼ teaspoon salt; ¼ teaspoon black pepper; ½ cup heavy whipping cream, (or half-and-half); ¼ cup grated parmesan cheese

Description

This Roasted Red Pepper And Tomato Soup boasts an irresistible flavor profile with roasted vegetables and creamy parmesan. Perfect for a cozy dinner or a healthy meal option!

Ingredients

Scale

3 large red bell pepper, (seeds removed and cut into quarters)
3 roma tomatoes, (halved)
1 white onion, (peeled and cut into quarters)
3 tablespoons olive oil, divided
Salt and black pepper, to taste
3 garlic cloves, (minced)
3 cups low-sodium vegetable broth, (chicken broth can also be used)
2 teaspoons dried basil
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
½ cup heavy whipping cream, (or half-and-half)
¼ cup grated parmesan cheese

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Instructions

Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
Place the red bell peppers, roma tomatoes, and onion cut sides up on the baking sheet.
Drizzle the vegetables with 2 tablespoons of olive oil and season with salt and black pepper.
Roast in the oven for 33-40 minutes until tender and slightly browned, checking the tomatoes at 30 minutes.
In a large pot, heat 1 tablespoon of olive oil over medium-high heat and sauté the minced garlic for 30 seconds to 1 minute.
Add the vegetable broth, basil, oregano, salt, and black pepper to the pot. Stir to combine and bring to a boil, then reduce to a simmer for 5-7 minutes.
Once roasting is complete, transfer the roasted veggies into the broth mixture.
Use an immersion blender to puree until you reach your desired consistency, or blend in batches in a regular blender.
Stir in the heavy cream and grated parmesan cheese. Adjust seasoning if needed and serve immediately.

Notes

Feel free to adjust the seasoning to match your taste preference.
If you prefer a thinner soup, add more broth during blending.
This soup stores well in the fridge for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 5g
Sodium: 450mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 5g
Cholesterol: 40mg