Save It A vibrant, warming soup featuring roasted red peppers and tomatoes blended with aromatic spices for a bold, comforting flavor.
This soup has quickly become a favorite for chilly evenings, filling the kitchen with enticing aromas that bring everyone together around the table.
Ingredients
- 4 large ripe tomatoes: quartered
- 2 large red bell peppers: seeded and halved
- 1 medium onion: peeled and quartered
- 3 cloves garlic: peeled
- 1 medium carrot: peeled and chopped
- 1 fresh red chili: seeded and chopped (or to taste)
- 3 cups (720 ml) vegetable broth:
- 2 tbsp olive oil:
- 1 tsp smoked paprika:
- 1/2 tsp ground cumin:
- 1/2 tsp ground black pepper:
- 1/2 tsp salt: (or to taste)
- 1/4 tsp cayenne pepper: (optional, for extra heat)
- Fresh basil leaves:
- A drizzle of extra virgin olive oil:
- Crusty bread: (for serving)
Instructions
- Step 1:
- Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper.
- Step 2:
- Place tomatoes, red peppers, onion, and garlic on the prepared baking sheet. Drizzle with 1 tbsp olive oil, and sprinkle with a pinch of salt and pepper.
- Step 3:
- Roast in the oven for 25 minutes, or until vegetables are softened and slightly charred at the edges.
- Step 4:
- Heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the chopped carrot and chili, sauté for 3 to 4 minutes until softened.
- Step 5:
- Add the roasted vegetables to the pot along with smoked paprika, cumin, and cayenne pepper (if using). Stir well.
- Step 6:
- Pour in the vegetable broth, bring to a simmer, and cook for 10 minutes to blend the flavors.
- Step 7:
- Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
- Step 8:
- Taste and adjust seasoning if needed.
- Step 9:
- Serve hot, garnished with fresh basil and a drizzle of olive oil. Accompany with crusty bread if desired.
Save It This recipe always brings smiles when shared with family, especially warmed up on cozy weekends spent indoors together.
Notes
For creaminess add a splash of coconut milk. Pair this soup with a crisp Sauvignon Blanc or a light-bodied red wine for the perfect meal.
Required Tools
Baking sheet, parchment paper, large pot, immersion blender or countertop blender, chefs knife, cutting board
Nutritional Information
Calories: 140 per serving. Total Fat: 6 g. Carbohydrates: 21 g. Protein 3 g.
Save It Enjoy this vibrant soup as a healthy and satisfying meal any day of the week.
Common Questions About Recipes
- → How do roasting the vegetables affect the flavor?
Roasting softens the vegetables and adds a smoky, caramelized depth that enriches the overall flavor.
- → Can the heat level be adjusted?
Yes, omit or reduce chili and cayenne for a milder taste or increase them for extra spice.
- → What’s the best way to achieve a smooth texture?
Using an immersion blender or countertop blender until fully pureed ensures a smooth, creamy consistency.
- → Are there good alternatives to red bell peppers?
Yellow or orange bell peppers can be used for subtle sweetness and a varied flavor profile.
- → What pairings complement this dish?
It pairs wonderfully with crusty bread and a crisp white wine like Sauvignon Blanc or a light red.