Roasted Red Pepper Tomato Soup (Print Version)
Smoky red peppers and ripe tomatoes blend with fresh basil, finished creamy and topped with croutons.
# Ingredients:
→ Main ingredients
01 -
2 red bell peppers, destemmed and cut into quarters
02 -
3 lbs fresh ripe tomatoes (a mix of romas, heirlooms, cherry tomatoes)
03 -
3 shallots, peeled and sliced in half (substitute with onion cut into quarters)
04 -
3 cloves garlic, minced
05 -
1 tablespoon extra virgin olive oil, divided
→ Seasoning & Garnishes
06 -
1/4 teaspoon red pepper flakes (optional, adjust to taste)
07 -
1 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1/2 teaspoon smoked paprika
10 -
1 1/2 cups vegetable broth or chicken broth
11 -
1 teaspoon red wine vinegar
12 -
A handful of fresh basil leaves (or chopped parsley)
13 -
Optional garnishes: basil oil, croutons, yogurt or heavy cream (for dairy-free, use coconut milk), Aleppo pepper flakes, and truffle salt
# Steps:
01 -
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Arrange tomatoes and bell peppers skin side up, and add shallots. Brush with 2 teaspoons of olive oil and sprinkle with salt. Roast for 20 minutes in the middle rack. Switch oven to broil and lightly char for 3-5 minutes, monitoring the parchment.
02 -
Heat a small amount of the remaining olive oil in a skillet over medium heat. Add garlic and red pepper flakes. Sauté for 1 minute, stirring frequently to prevent burning.
03 -
Place roasted vegetables, sautéed garlic, salt, and smoked paprika into a blender. Blend until smooth. Alternatively, place ingredients into a soup pot and blend with an immersion blender until smooth.
04 -
Pour blended mixture into a medium pot. Add broth and red wine vinegar. Adjust seasoning with additional salt and black pepper according to taste. Warm to a gentle simmer.
05 -
Serve the soup in bowls. Top each serving with fresh basil leaves and your choice of garnishes such as croutons, a drizzle of basil oil, or a swirl of yogurt or coconut milk.
# Helpful Notes:
01 -
This soup is vegan-friendly and can be adjusted for dietary preferences with coconut milk in place of dairy.