Teresa's Recipes
Rustic Roasted Pepper and Tomato Soup
Experience the depth of flavors in this rustic Roasted Pepper and Tomato Soup, inspired by the countryside kitchens of Tuscany. Each spoonful captures the essence of oven-roasted red bell peppers and sun-kissed tomatoes, infused with aromatic herbs and a hint of cream, creating a velvety, heart-warming soup that will transport you to the Italian countryside with every bite.
Ingredients
- 1/2 cup Heavy cream
- To taste Salt and pepper
- 1 teaspoon, dried Thyme
- 1 tablespoon, fresh (plus extra for garnish) Basil
- 4 cups Vegetable broth
- 3 cloves, minced Garlic
- 1 large, chopped Onion
- 2 tablespoons Olive oil
- 4 large, halved Tomatoes
- 2 large, halved and deseeded Red bell peppers
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Calories: 250
- Fat: 15g
- Carbs: 20g
- Protein: 6g
- Sodium: 800mg
- Sugar: 9g
Instructions
- Preheat the oven to 400°F (200°C).
- 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.
- Roast in the preheated oven for 25-30 minutes, or until the peppers have charred slightly and the tomatoes are soft and juicy.
- Allow the peppers and tomatoes to cool before peeling off the skins. Chop into small pieces.
- 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.
- Add the roasted peppers, tomatoes, vegetable broth, basil, thyme, salt, and pepper to the pot. Bring to a boil.
- Reduce the heat and allow the soup to simmer for 15 minutes, allowing the flavors to meld together.
- Using an immersion blender or a countertop blender, puree the soup until it reaches a smooth consistency.
- Stir in the heavy cream, and let the soup heat for an additional 5 minutes.
- Serve hot with a garnish of fresh basil leaves. Pair with a crusty bread for a complete meal.
Tips
- For a vegan version, substitute the heavy cream with coconut cream. Roasting the vegetables is key to unlocking the depth of flavors in this soup, so don’t skip this step. You can also add a pinch of red pepper flakes for a spicy kick.