Creamy Roasted Red Pepper (Printable Version)
Velvety blend of roasted red peppers, ripe tomatoes, and aromatic herbs for a comforting dish.
# What You Need:
→ Vegetables
01 - 2 large red bell peppers
02 - 6 medium ripe tomatoes
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, peeled
→ Pantry
05 - 2 tablespoons olive oil
06 - 720 milliliters vegetable broth, gluten-free if needed
→ Dairy
07 - 120 milliliters heavy cream or coconut cream for vegan option
→ Seasonings
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon dried thyme
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper to taste
# How to Make It:
01 - Set oven temperature to 425°F.
02 - Cut red bell peppers in half, remove seeds and stems; halve tomatoes.
03 - Place peppers cut side down, tomatoes cut side up, onion, and garlic on a baking sheet. Drizzle with 1 tablespoon olive oil; season with salt and pepper.
04 - Roast for 25 to 30 minutes until peppers are charred and vegetables are tender.
05 - Allow peppers to cool slightly, then remove and discard skins.
06 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add roasted vegetables, basil, thyme, and red pepper flakes; cook while stirring for 2 minutes.
07 - Pour in vegetable broth, bring to a simmer, and cook for 10 minutes.
08 - Blend soup using an immersion blender or in batches with a countertop blender until smooth.
09 - Stir in heavy cream, taste, and adjust salt and pepper as necessary.
10 - Warm gently for 2 minutes, then serve hot.
# Expert Advice:
01 -
- It tastes like you spent all day in the kitchen, but actually takes under an hour from start to finish.
- The roasting step means your kitchen fills with this incredible aroma that makes everyone ask what you're cooking before they even taste it.
- It's naturally vegan-friendly and gluten-free, so you're never worried about feeding people with different needs.
02 -
- Don't skip the roasting step or rush it; that's where all the depth comes from, and boiling vegetables just leaves them tasting watery and sad.
- Always taste for seasoning after blending because roasted vegetables absorb salt differently than raw ones, and you need to meet them where they are.
- If your soup ends up thicker than you like, thin it with a splash more broth; if it's too thin, that means your vegetables weren't as wet as expected, so just simmer it a bit longer.
03 -
- If you don't have an immersion blender, a regular blender works just fine; just work carefully in batches since you're blending hot liquid.
- Make the soup ahead of time and reheat it gently on the stove with an extra splash of broth if it's thickened too much in the fridge—never use high heat or you risk curdling the cream.