Roasted Red Pepper and Tomato Soup
Roasted red pepper and tomato soup is a popular dish in Mediterranean cuisine and is known for its rich flavors and vibrant color.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2 piece Red Bell Peppers
- 4 piece Tomatoes
- 1 piece Onion
- 3 piece Garlic Cloves
- 4 cup Vegetable Stock
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Fresh Basil
- 2 tablespoon Heavy Cream (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the red bell peppers in half, remove the seeds and stem, and place them on a baking sheet.
- Drizzle the peppers with olive oil and sprinkle with salt and black pepper.
- Roast the peppers in the preheated oven for about 20 minutes, or until the skin is charred and blistered.
- While the peppers are roasting, heat olive oil in a large pot over medium heat.
- Add the onion and garlic cloves to the pot and sauté until the onion is translucent.
- Add the roasted red peppers, tomatoes, vegetable stock, salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes.
- Remove the pot from the heat and let the soup cool slightly.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Return the pureed soup to the pot and reheat over low heat.
- Serve the soup hot, garnished with fresh basil and a drizzle of heavy cream if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.