Ingredients
- 4 large ripe tomatoes, chopped
- 2 red bell peppers, seeds removed and chopped
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil (or fresh if available)
- 1 teaspoon dried oregano
- 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
- Salt and pepper to taste
- A pinch of sugar (optional, to enhance the sweetness)
- 1/4 cup heavy cream or coconut cream (for a creamy finish)
- Fresh basil or parsley for garnish (optional)
It’s simple, right? Now, let’s get into the cooking part.
Step-by-Step Guide to Making the Soup
1. Roasting the Vegetables for Depth of Flavor
To bring out the best in our ingredients, we start with roasting. This method intensifies the sweetness of the tomatoes and peppers, making them caramelized and even more delicious.
- Preheat your oven to 400°F (200°C).
- Place the chopped tomatoes and red peppers on a baking sheet. Drizzle them with olive oil, sprinkle with salt, and toss them gently to coat.
- Roast in the oven for about 25-30 minutes, until the vegetables are soft and slightly charred. The roasting process brings out that smoky, rich flavor that we crave in this soup.
While the vegetables are roasting, it’s a great time to prep the other ingredients. Chop your onions and garlic and get the broth ready for the next step.
2. Sautéing the Aromatics
While the roasted vegetables are working their magic in the oven, let’s sauté the onions and garlic. This step adds a deep, savory aroma to your soup base.
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, cooking them for about 5-7 minutes, until they are softened and fragrant. Stir occasionally to prevent burning.
- Add in your dried basil and oregano, stirring to combine. These herbs will infuse your soup with an earthy aroma that pairs perfectly with the roasted vegetables.
Now that your onions and garlic are fragrant and the vegetables are nearly done roasting, it’s time to bring it all together.
3. Blending the Soup
Once the vegetables are roasted to perfection, it’s time for the fun part—blending everything into a smooth, creamy soup.
- Add the roasted tomatoes and peppers to the pot with the sautéed onions and garlic.
- Pour in the vegetable broth, and stir to combine. The liquid will help everything come together into a luscious soup.
- Bring the mixture to a simmer over medium heat for about 10 minutes. This allows the flavors to meld together and become even more harmonious.
Now, it’s time to blend everything. You can use an immersion blender directly in the pot for a smoother texture, or carefully transfer the soup in batches to a regular blender. Be sure to let the soup cool slightly before blending to avoid splattering.
Once blended, taste the soup and adjust the seasoning with salt and pepper. If you prefer a touch of sweetness, add a pinch of sugar at this stage.
4. Making It Creamy (Optional, but Highly Recommended)
For a creamy, velvety finish, stir in the heavy cream or coconut cream. This step is optional, but it takes the texture of your soup to a whole new level. The cream adds richness and balances out the acidity from the tomatoes, making each spoonful feel luxurious.
If you want to keep it lighter, you can skip the cream, but trust me, it’s worth the extra step for that indulgent mouthfeel.
Conclusion: A Soup You’ll Make Again and Again
Tomato and red pepper soup is one of those comforting dishes that never gets old. With its perfect balance of sweet and savory flavors, creamy texture, and numerous health benefits, it’s an ideal addition to any meal. Plus, it’s easy to make and customizable to suit your preferences.
Next time you’re craving something cozy, flavorful, and nutritious, give this soup a try. With minimal effort and maximum flavor, you’ll have a delicious bowl of goodness in no time. Enjoy the warmth, the richness, and the simplicity of this homemade delight!
