Description
This Creamy Tomato Soup with Roasted Red Pepper is a warm, comforting dish perfect for autumn, boasting a rich texture and smoky flavor.
Ingredients
Scale
- 2 pieces Red Bell Peppers
- 28 ounces San Marzano Tomatoes
- 1 medium Onion
- 4 cloves Garlic
- 2 tablespoons Butter
- 1 teaspoon Smoked Paprika
- 1 medium Potato
- 3 cups Vegetable Stock
- 1 tablespoon Fresh Basil
Instructions
- Preheat your oven to 425°F (220°C).
- Halve the red bell peppers, remove the seeds, and place them cut side down on a baking sheet. Roast for about 25 minutes, or until the skins are blistered. Cover them to steam for easier peeling.
- On a separate baking sheet, arrange the San Marzano tomatoes, chopped onion, and whole garlic cloves. Drizzle with a little oil and roast for 35 minutes until caramelized.
- In a Dutch oven, melt butter and olive oil. Add sautéed onions and cook until translucent. Stir in tomato paste and smoked paprika.
- Add the roasted tomatoes, prepared peppers (peeled), the diced potato, and vegetable stock into the pot. Bring to a gentle simmer and cook for 20 minutes.
- Blend the mixture until smooth using an immersion blender or in a standard blender in batches.
- Return the soup to low heat, adjust seasoning, and garnish with fresh basil before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 30 mg