Creamy Roasted Pepper Tomato (Printable Version)

A smooth blend of roasted peppers and tomatoes with aromatic herbs and cream.

# 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 - 24 fluid ounces vegetable broth (gluten-free if needed)

→ Dairy

07 - ½ cup heavy cream (or coconut cream for vegan)

→ Seasonings

08 - 1 teaspoon dried basil
09 - ½ teaspoon dried thyme
10 - ¼ teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat the oven to 425°F.
02 - Cut the red bell peppers in half and remove seeds and stems; halve the tomatoes.
03 - Place red peppers cut side down, tomatoes cut side up, onion, and garlic on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper.
04 - Roast in oven for 25 to 30 minutes until peppers are charred and vegetables are tender.
05 - Remove vegetables from oven. Let peppers cool slightly, then peel off and discard skins.
06 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add roasted vegetables, dried basil, thyme, and red pepper flakes; stir for 2 minutes.
07 - Add vegetable broth, bring to a simmer, and cook for 10 minutes.
08 - Use an immersion blender or countertop blender to puree soup until smooth.
09 - Stir in heavy cream. Adjust seasoning with salt and pepper as needed.
10 - Gently warm the soup for 2 minutes before serving.

# Expert Tips:

01 -
  • It tastes like restaurant-quality soup but takes less than an hour from start to finish.
  • Roasting the vegetables concentrates their sweetness into something almost caramel-like, no fancy techniques required.
  • The cream swirled in at the end makes it feel luxurious without being heavy or fussy.
02 -
  • Don't peel the peppers before roasting—the skin is what protects the flesh and prevents it from turning into mush.
  • Blending is everything; a slightly chunky soup misses the whole point of this recipe's silky appeal.
  • Taste the soup before you serve it, even if it seems done—one pinch of salt can transform it from good to genuinely crave-worthy.
03 -
  • Cut your peppers and tomatoes into roughly equal pieces so they roast evenly without some burning while others lag behind.
  • That charred, slightly blackened skin on the peppers is exactly what you want—it's where all the depth and sweetness comes from.

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