Description
A rich and flavorful soup made with roasted tomatoes and red peppers, blended into a creamy texture.
Ingredients
- 4 large tomatoes
- 2 red bell peppers
- 1 onion
- 3 cloves garlic
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 tsp dried basil
Instructions
- Preheat oven to 400°F (200°C).
- Cut tomatoes and peppers into halves, peel and quarter the onion.
- Place vegetables and garlic on a baking sheet, drizzle with olive oil, salt, and pepper.
- Roast for 30 minutes until softened and slightly charred.
- Transfer roasted vegetables to a blender, add vegetable broth, and blend until smooth.
- Pour the mixture into a pot, stir in heavy cream and basil.
- Simmer for 5 minutes on low heat.
- Serve hot.
Notes
- Use fresh tomatoes and peppers for best flavor.
- Adjust cream quantity for desired thickness.
- Garnish with fresh basil or croutons.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean