If you’re looking for a cozy comfort food that’s both healthy and effortless to prepare, then this roasted tomato and red pepper soup is the perfect choice. This creamy red pepper tomato soup brings together the natural sweetness of roasted tomatoes and vibrant red peppers, making it a delightful dish for any occasion. Whether you’re in need of a quick weeknight meal or just want something warm and comforting, this easy soup recipe will become a staple in your kitchen.
Imagine a smooth, flavorful soup that warms you from the inside out; that’s exactly what you get with this roasted vegetable soup. Featuring the rich flavors of roasted red peppers and tomatoes, this recipe is not just about taste, but it’s also about simplicity. With just a few ingredients and a blender, you can whip up a creamy tomato pepper soup that will impress your family and friends.
A Flavorful Roasted Tomato and Red Pepper Soup
This roasted tomato and red pepper soup is a vibrant orange-red delight, perfect for those seeking a cozy comfort food experience.
With its rich flavors, it’s not just about nourishment, but creating a delightful atmosphere around the dining table.
The addition of a swirl of basil pesto and a crunchy grilled cheese crouton elevates the dish, making it an inviting option for chilly evenings.
Ingredients that Shine
Gathering fresh, quality ingredients is key to achieving the best flavor in your creamy red pepper tomato soup.
Ripe tomatoes and red bell peppers come together for a harmonious blend, while onions and garlic add depth.
A drizzle of olive oil and a sprinkle of salt and pepper enhance the natural sweetness, creating a base that is both healthy and satisfying.
Simple Preparation Steps
Preparing this vegan roasted tomato soup is straightforward, making it one of the best easy soup recipes for busy weeknights.
Start by roasting the vegetables to develop their flavors and achieve a tender texture.
Once roasted, blending the mixture into a smooth consistency allows for a comforting soup that is both quick and rewarding.
Garnishing for Presentation
Presentation plays a significant role in any dish, and this roasted red pepper and tomato soup with basil is no exception.
The vibrant color contrasts beautifully against the black bowl, while the basil pesto adds a touch of green, creating an appealing visual.
The grilled cheese crouton not only adds texture but also offers a familiar comfort, making it a perfect pairing.
Serving Suggestions
Serve this roasted vegetable soup hot, accompanied by a side of bruschetta for an added crunch.
This duo makes for a delightful meal that is both satisfying and nourishing, ideal for sharing with family or friends.
It’s a fantastic way to enjoy a healthy weeknight soup, turning a simple dinner into a memorable dining experience.
A Warm Invitation
In a warm, inviting setting, the presentation and aroma of the roasted tomato and red pepper soup will draw everyone to the table.
Creating a cozy atmosphere enhances the enjoyment of this dish, inviting guests to savor each spoonful.
Whether enjoyed alone or in good company, this creamy tomato pepper soup recipe promises comfort and satisfaction with every bite.
A Flavorful Roasted Tomato and Red Pepper Soup
This roasted tomato and red pepper soup is a vibrant orange-red delight, garnished with a swirl of basil pesto and served with a crunchy grilled cheese crouton. It’s the kind of soup that turns a simple meal into a comforting experience, perfect for sharing on chilly evenings or as a healthy weeknight soup option.
Ingredients
- 6 ripe tomatoes, halved
- 2 red bell peppers, halved and seeded
- 1 medium onion, quartered
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1/4 cup fresh basil leaves (optional)
- 1/4 cup heavy cream or coconut milk (for creaminess, optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Vegetables: On a baking sheet, arrange the halved tomatoes, red bell peppers, quartered onion, and unpeeled garlic. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes until the peppers and tomatoes are soft and slightly charred.
- Blend the Soup: Once roasted, allow the vegetables to cool slightly. Squeeze the garlic out of the skins and discard the skins. In a blender, combine the roasted vegetables with vegetable broth and fresh basil leaves. Blend until smooth and creamy.
- Heat and Serve: Pour the blended soup into a pot and heat over medium heat. Stir in heavy cream or coconut milk if desired for extra creaminess. Adjust seasoning to taste. Serve hot, garnished with basil pesto and grilled cheese croutons.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 150kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 20g