Rustic Roasted Pepper and Tomato Soup

Ingredients

Heavy cream

1/2 cup

Salt and pepper

to taste

Thyme

1 teaspoon, dried

Basil

1 tablespoon, fresh (plus extra for garnish)

Vegetable broth

4 cups

Garlic

3 cloves, minced

Onion

1 large, chopped

Olive oil

2 tablespoons

Tomatoes

4 large, halved

Red bell peppers

2 large, halved and deseeded

Instructions

1. Preheat the oven to 400°F (200°C).
2. Arrange the red bell peppers and tomatoes on a baking sheet, cut sides up. Drizzle with one tablespoon of olive oil and season with salt and pepper.
3. Roast in the preheated oven for 25-30 minutes, or until the peppers have charred slightly and the tomatoes are soft and juicy.
4. Allow the peppers and tomatoes to cool before peeling off the skins. Chop into small pieces.
5. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and the onions are translucent, about 5 minutes.
6. Add the roasted peppers, tomatoes, vegetable broth, basil, thyme, salt, and pepper to the pot. Bring to a boil.
7. Reduce the heat and allow the soup to simmer for 15 minutes, allowing the flavors to meld together.
8. Using an immersion blender or a countertop blender, puree the soup until it reaches a smooth consistency.
9. Stir in the heavy cream, and let the soup heat for an additional 5 minutes.
10. Serve hot with a garnish of fresh basil leaves. Pair with a crusty bread for a complete meal.