For the best experience, please enable JavaScript.
Smoky Roasted Red Pepper and Tomato Soup
Prep: 20 minutes
Cook: 30 minutes
Servings: 4
A Symphony in Red
Embrace the deep, comforting flavors of this elegant soup. Roasting the vegetables unlocks a profound sweetness and smoky depth that transforms simple ingredients into a gourmet experience. It's the perfect starter for a dinner party or a luxurious lunch on its own.
Materials
- 4 large red bell peppers
- 1 lb ripe tomatoes, halved
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh basil leaves, for garnish
- 2 tbsp heavy cream (optional)
Preparation
- Preheat your broiler. Place the red bell peppers on a baking sheet and broil, turning occasionally, until the skin is blackened and blistered all over.
- Transfer the peppers to a bowl and cover tightly with plastic wrap. Let them steam for 15 minutes, then peel, seed, and roughly chop.
- While the peppers steam, prepare the other vegetables.
Cooking
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and smoked paprika and cook for another minute until fragrant.
- Add the roasted peppers, halved tomatoes, vegetable broth, and oregano to the pot.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.
- Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender.
- Return the soup to the pot if necessary, stir in the heavy cream (if using), and season with salt and pepper to taste.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.