Creamy Tomato Roasted Red Pepper (Printable Version)
Velvety blend of tomatoes and roasted peppers with basil and cream.
# What You Need:
→ Vegetables
01 - 2 large red bell peppers
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, minced
04 - 28 oz canned whole tomatoes, drained
05 - 1 medium carrot, peeled and diced
→ Liquids
06 - 3 cups vegetable broth
07 - ½ cup heavy cream
→ Herbs & Seasonings
08 - 2 tbsp olive oil
09 - ½ tsp smoked paprika
10 - 1 tsp sugar
11 - Salt and freshly ground black pepper, to taste
12 - ½ cup fresh basil leaves, plus extra for garnish
# How to Make It:
01 - Preheat oven to 425°F. Place red bell peppers on a baking tray and roast for 20–25 minutes, turning occasionally until skins are charred and blistered.
02 - Transfer hot peppers to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel off skins, remove seeds, and roughly chop the flesh.
03 - In a large pot, heat olive oil over medium heat. Add chopped onion and diced carrot; sauté for 5–6 minutes until softened. Add minced garlic and cook for 1 more minute.
04 - Add roasted red peppers, drained canned tomatoes, smoked paprika, and sugar to the pot. Season with salt and black pepper. Cook for 5 minutes, stirring occasionally.
05 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
06 - Remove pot from heat. Add fresh basil leaves, then puree soup until smooth using an immersion blender or by working in batches in a regular blender.
07 - Stir in heavy cream. Adjust seasoning to taste.
08 - Ladle soup into bowls, garnish with additional basil leaves, and serve warm.
# Expert Tips:
01 -
- It tastes like you spent hours perfecting it, but comes together in under an hour with minimal effort.
- The roasted peppers bring a subtle sweetness that balances the acidity of tomatoes so perfectly you won't need to adjust seasoning much.
- One pot handles most of the work, and the immersion blender means no mess transferring hot soup between containers.
02 -
- Don't skip roasting the peppers raw soup tastes flat and one-dimensional, but roasted ones bring a caramelized depth that makes everything click into place.
- Add the basil after removing from heat so you preserve its fresh, bright flavor instead of cooking it into submission.
- Taste before adding cream because cream masks flavors, and you want the base perfectly balanced first.
03 -
- If your peppers won't peel easily, they didn't roast long enough let them go back in the oven for another few minutes until the skin blisters properly.
- Keep the blending smooth and even if you prefer a slightly chunky texture, one more pass of the blender always gives that luxurious velvety quality that makes people think you're a better cook than you are.