Tomato and Roasted Red Pepper Soup
A warm and comforting soup combining the rich flavors of ripe tomatoes and sweet roasted red peppers, perfect for any cozy night.
Ingredients
Soup Base Ingredients
- 1 can Canned tomatoes Diced or crushed tomatoes work well.
- 2 cups Roasted red peppers
- 1 medium Onion, chopped
- 3 cloves Garlic, minced Can use roasted garlic for added depth.
- 4 cups Vegetable broth Can substitute with chicken broth.
- 2 tablespoons Olive oil Ensure it's heated before adding vegetables.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- In a pot, heat olive oil over medium heat until warm but not smoking.
- Add chopped onions and minced garlic to the pot and sauté until soft and fragrant, about 5 minutes.
- Stir in the canned tomatoes and roasted red peppers, mixing well.
- Pour in the vegetable broth and bring to a simmer, allowing flavors to meld.
- Season the soup with salt and pepper to taste.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer in batches to a regular blender.
- Serve warm in bowls, garnishing with fresh herbs or a drizzle of olive oil if desired.
Notes
For added creaminess, consider adding a splash of heavy cream or a dollop of sour cream after blending. If the soup thickens too much, add more vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
