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Roasted Tomato and Pepper Soup

Cozy Roasted Tomato and Pepper Soup with a creamy texture and vibrant flavor that transforms any winter evening into a warm culinary experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups ripe tomatoes, chopped Ensure they are ripe for the best flavor.
  • 2 pieces bell peppers, chopped (red or yellow)
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
Broth
  • 4 cups vegetable broth
Oils and Seasonings
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste Pepper
Garnish
  • to taste Fresh basil For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the chopped tomatoes, bell peppers, onion, and minced garlic. Drizzle with olive oil, and season with salt and pepper. Toss together until well coated.
  3. Spread the vegetable mixture onto a baking sheet in a single layer.
Roasting
  1. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Blending
  1. Transfer the roasted vegetables to a blender or food processor. Add the vegetable broth and blend until smooth. For a chunkier soup, pulse it a few times instead of blending completely.
Heating
  1. Pour the blended soup back into a pot and heat over medium until warmed through. Taste and adjust seasonings if necessary.
Serving
  1. Serve your soup warm, garnished with fresh basil.

Notes

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw and reheat gently on the stove, adding a splash of broth if needed.