Description
Creamy Roasted Tomato And Red Pepper Soup is a vibrant, healthy, and comforting meal that combines roasted tomatoes and red peppers with a silky, creamy texture. Perfect for any season, this soup is packed with flavor, antioxidants, and nutrients, making it a delicious choice for a wholesome lunch or dinner.
Ingredients
Scale
- 6 large ripe tomatoes, halved
- 2 red bell peppers, seeded and quartered
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1/2 cup coconut milk or heavy cream
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Optional: A pinch of smoked paprika for extra flavor
Instructions
- Preheat your oven to 400°F (200°C). Toss the halved tomatoes, red bell peppers, and sliced onion with olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes until vegetables are tender and slightly charred.
- Transfer the roasted vegetables to a blender or food processor. Add minced garlic, vegetable broth, and coconut milk or cream. Blend until smooth and creamy, adjusting the consistency with additional broth if necessary.
- Pour the blended mixture into a saucepan. Warm over medium heat, stirring occasionally. Taste and adjust seasoning with salt, pepper, and smoked paprika if using. Serve hot garnished with fresh basil leaves.
Notes
- For a vegan option, use coconut milk or almond cream instead of heavy cream.
- You can add a pinch of smoked paprika for smoky depth.
- For extra creaminess, swirl in more coconut milk or cream just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending, Simmering
- Cuisine: Vegan, Vegetarian, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal Kcal
- Sugar: 9 g
- Sodium: 410 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg