Description
A comforting and creamy roasted tomato and red pepper soup, perfect for chilly days and nostalgic meals.
Ingredients
- 4 large ripe tomatoes, halved
- 2 red bell peppers, halved
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes and red peppers, along with the garlic, on a baking sheet.
- Drizzle with olive oil, and sprinkle with salt and pepper.
- Roast for 30 minutes, until golden and fragrant.
- Remove from the oven and let cool slightly.
- Once cool, squeeze the garlic out of its skins.
- In a blender, combine the roasted vegetables, vegetable broth, and heavy cream, blending until smooth.
- Adjust seasoning if necessary and serve hot, garnished with fresh basil.
Notes
For a dairy-free version, use coconut milk or a dairy-free cream alternative. Add red pepper flakes for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and blending
- Cuisine: Italian