Description
A flavorful soup made with roasted red peppers and tomatoes.
Ingredients
- 2 large red bell peppers
- 1 (28 ounce) can crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet.
- Roast for 25-30 minutes, or until the skins are blackened.
- Let the peppers cool, then peel off the skins.
- Heat olive oil in a pot over medium heat. Add onion and cook until softened.
- Add garlic and cook for another minute.
- Add the roasted peppers, crushed tomatoes, vegetable broth, basil, salt, and pepper.
- Bring to a simmer and cook for 15 minutes.
- Use an immersion blender to blend the soup until smooth.
- Serve hot.
Notes
- You can garnish with a swirl of cream or a dollop of yogurt.
- For a smoky flavor, roast the peppers over an open flame.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Soup
- Method: Stovetop
- Cuisine: American