Description

This Roasted Red Pepper Soup highlights a rich, smoky flavor from roasted tomatoes and peppers, combined with aromatic spices and a touch of cream. A comforting and satisfying meal, it’s an excellent choice for a quick dinner, warm and healthy any day of the week.

Ingredients

Scale

3 pounds tomatoes (cored and cut into 4 wedges each)
2 red bell peppers (seeded and cut into 4 pieces each)
1 medium yellow onion (skin and root removed and cut into 4 wedges)
4 cloves garlic (unpeeled)
2 tablespoon olive oil
1 teaspoon kosher salt
¼ teaspoon coarse ground pepper
1 cup vegetable broth (low sodium)
1 ½ teaspoons kosher salt (plus more to taste)
½ teaspoon coarse ground pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon crushed red pepper flakes
¼ teaspoon smoked paprika
¼ cup heavy cream
cream
fresh basil
cracked pepper
parmesan cheese

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Instructions

Preheat the oven to 425°F. Prepare a large baking sheet with foil and a light coating of cooking spray. Place the tomatoes, bell peppers, onion, and garlic on the sheet. Drizzle with olive oil and sprinkle salt and pepper. Toss to coat evenly.
Roast the vegetables for 20 to 25 minutes, rotating halfway, until soft and slightly charred. Allow cooling for about 10 minutes, then peel the garlic.
In a blender, combine the roasted vegetables, garlic, pan juices, and vegetable broth. Blend until smooth, working in batches if necessary.
Transfer the blended soup to a pot. Mix in salt, pepper, oregano, basil, crushed red pepper flakes, and smoked paprika.
Simmer for 10 to 15 minutes, stirring occasionally until it reaches your desired thickness. Stir in the heavy cream and heat through.
Taste and adjust the seasoning as necessary. Serve in bowls, drizzling extra cream over the top. Garnish with fresh basil, cracked pepper, and parmesan cheese if desired.

Notes

For added depth, roast the vegetables until well-charred.
Experiment with herbs like thyme or rosemary for variation.
This soup can be made ahead and frozen for convenience.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 7g
Sodium: 900mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 5g
Cholesterol: 35mg