Creamy Tomato Roasted Red Pepper (Print)
Velvety blend of ripe tomatoes, roasted peppers, and fresh basil.
# Ingredient List:
→ 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 Steps:
01 - Preheat the oven to 425°F. Place the red bell peppers on a baking tray and roast for 20 to 25 minutes, turning occasionally, until the skins are charred and blistered.
02 - Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove seeds, and roughly chop the flesh.
03 - In a large pot, heat olive oil over medium heat. Add the chopped onion and diced carrot, sautéing for 5 to 6 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Add roasted red peppers, drained canned tomatoes, smoked paprika, sugar, salt, and pepper to the pot. Cook for 5 minutes, stirring occasionally.
05 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
06 - Remove from heat and add fresh basil leaves. Using an immersion blender, purée the soup until smooth, or transfer in batches to a regular blender.
07 - Stir in the heavy cream, adjust seasoning to taste, and mix well.
08 - Ladle the soup into bowls, garnish with additional basil leaves, and serve hot.
# Expert Suggestions:
01 -
- The roasted peppers give you that caramelized depth you'd normally expect from hours of simmering, but you get there in under an hour.
- It tastes restaurant-quality but asks almost nothing of you—no special techniques, just patience while the oven does the real work.
- Cream melts into it at the end like silk, and a handful of basil brings everything into perfect focus.
02 -
- Don't skip the steaming step after roasting the peppers—it's the difference between skin that peels easily and skin that fights you, and it only takes 10 minutes.
- Drain your canned tomatoes before adding them; if you don't, the soup becomes watery and you lose control of the consistency.
- Add the basil after you remove the pot from heat and right before blending, so it stays bright green and fresh-tasting instead of turning muddy.
03 -
- Invest in a good immersion blender if you make soup more than a few times a year—it's faster, easier to clean, and gives you better control over texture than transferring to a regular blender in batches.
- If your peppers don't char much in 25 minutes, move the oven rack closer to the heat source; some ovens run cool and your results will vary slightly depending on the oven personality.