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Hello, fellow soup enthusiasts!

After that fairly intense soup day yesterday I am glad to have this SUPER FAST soup on the deck today. Today, we’re stepping into the world of Roasted Red Pepper and Tomato Soup, where vibrant flavours and velvety textures combine to create a bowl of pure comfort and warmth.

Customize Your Comfort

One of the joys of this soup lies in its versatility. Want to add a kick of heat? A dash of red pepper flakes will do the trick. Craving a creamy twist? A dollop of sour cream or a swirl of heavy cream can transform your bowl into a luxurious indulgence. And of course, a sprinkle of fresh herbs or a handful of croutons can add that final touch of texture and flavour.

Roasted Red Pepper and Tomato Soup Recipe

Ingredients:

• 4 red bell peppers
• 6 large tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional garnishes: fresh basil, croutons, sour cream

Instructions:

1. Preheat your oven’s broiler. Place the red bell peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered. Transfer the roasted peppers to a bowl, cover with a plate, and let them steam for about 10 minutes. Peel off the charred skin, remove the seeds and stem, and roughly chop the peppers.
2. Preheat your oven to 400°F (200°C). Cut the tomatoes in half and place them on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast the tomatoes in the preheated oven for about 30-40 minutes, until they are soft and slightly caramelized.
3. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute until fragrant.
4. Add the roasted red peppers, roasted tomatoes, sautéed onion and garlic, dried basil, dried oregano, paprika, red pepper flakes, and vegetable broth to a blender. Blend until smooth. You may need to do this in batches, depending on the size of your blender.
5. Pour the blended mixture back into the pot. Place the pot over medium heat and bring the soup to a gentle simmer. Let it simmer for about 15-20 minutes, allowing the flavours to meld together. You could use an instaPot on the soup setting for 25 minutes, or 4 hours in a crockpot.
6. Taste the soup and add salt and pepper as needed. Adjust the seasonings to your preference.
7. Ladle the soup into bowls and garnish with fresh basil, croutons, or a dollop of sour cream if desired.

Soup for the Soul

Roasted Red Pepper and Tomato Soup isn’t just a dish; it’s a reminder that comfort can be found in a humble bowl. It’s an invitation to slow down, savour each spoonful, and let the worries of the day melt away. So, friends, gather your ingredients, fire up your stove, and prepare to be enveloped in the warmth of this remarkable creation.

Let’s ladle up some love and celebrate the art of Roasted Red Pepper and Tomato Soup!