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- 4 large red bell peppers - 6 ripe tomatoes - 1 large onion - 4 cloves garlic - 3 tablespoons olive oil - 2 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper - ½ cup heavy cream (or coconut cream) - Fresh basil leaves for garnish The key to a great Cozy Roasted Red Pepper Tomato Soup starts with fresh ingredients. I love using ripe, juicy tomatoes and vibrant red bell peppers. These ingredients create a rich and tasty base. Start with 4 large red bell peppers. Halve them, and remove the seeds. Their sweet flavor shines when roasted. Next, grab 6 ripe tomatoes. Quarter them, as they add acidity and balance to the soup. You will need 1 large onion, chopped. Onion adds depth to the soup. Use 4 cloves of minced garlic for a fragrant touch. Garlic brings warmth and flavor. For cooking, use 3 tablespoons of olive oil. It helps the vegetables roast beautifully. You need 2 cups of vegetable broth for a smooth consistency. Don’t forget your spices! A teaspoon each of dried basil and oregano adds aromatic notes. Lastly, season with salt and pepper to taste. For a creamy finish, add ½ cup of heavy cream or coconut cream for a vegan option. Finally, fresh basil leaves make a lovely garnish. This mix of ingredients makes a comforting and tasty soup. Enjoy cooking with these ingredients and explore the rich flavors they create! First, preheat your oven to 400°F (200°C). This step is key for roasting. Next, take 4 large red bell peppers. Cut them in half and remove the seeds. Also, get 6 ripe tomatoes and quarter them. They will add sweetness to the soup. Now, place the halved peppers and quartered tomatoes on a baking sheet. Drizzle 2 tablespoons of olive oil over them. Then, sprinkle salt and pepper to taste. Roast everything in your preheated oven for about 25 to 30 minutes. Watch for the peppers to char and the tomatoes to soften. This brings out their rich flavors. While the vegetables roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes. You want them to be soft and translucent. Next, stir in 4 cloves of minced garlic. Cook for another 1 to 2 minutes until it smells great. Remove the roasted vegetables from the oven and let them cool a bit. Peel the skins off the peppers. Now, add the roasted veggies to the pot. Pour in 2 cups of vegetable broth. Also, add 1 teaspoon each of dried basil and oregano, along with salt and pepper. Bring this mix to a gentle simmer for about 10 minutes. To puree the soup, you can use an immersion blender. This tool makes it easy. If you don’t have one, carefully transfer the soup to a traditional blender in batches. Blend until smooth, then return it to the pot. Now, stir in ½ cup of heavy cream, or coconut cream for a vegan option. Heat the soup gently for a few minutes. Taste your soup and adjust the seasoning with more salt and pepper if needed. When serving, garnish with fresh basil leaves for a touch of color and flavor. Enjoy your cozy roasted red pepper tomato soup! To get the best flavor, roast red peppers and tomatoes for about 25-30 minutes at 400°F (200°C). This high heat brings out their natural sweetness and gives them a nice char. I suggest checking them halfway through. If they look dry, drizzle a bit more olive oil. For a flavor boost, sprinkle some smoked paprika before roasting. It adds a lovely depth to the soup. If you want a creamy texture without heavy cream, try using coconut cream. It blends well and gives a hint of sweetness. You can also use cashew cream for a nutty taste. To make cashew cream, soak cashews in water for a few hours and blend until smooth. This makes a great vegan option that everyone will enjoy. This soup pairs well with crusty bread or crunchy crackers. A grilled cheese sandwich is a classic choice. The gooey cheese complements the soup's warmth. For a fresh twist, serve it with a simple side salad. A light arugula salad adds a peppery kick that balances the soup's rich flavors. {{image_2}} You can easily change the taste of your Cozy Roasted Red Pepper Tomato Soup. To add spice or heat, consider using red pepper flakes or cayenne pepper. Start with a pinch and taste as you go. This way, you can control the spice level. If you want to play with herbs, try fresh thyme or parsley. Fresh herbs add bright flavor. You can mix them in at the end for a fresh note. If you have dietary restrictions, there are easy swaps. You can use vegetable broth for a vegan option. If you want to skip the cream, coconut cream works great too. It's rich but dairy-free. You can also add seasonal vegetables. Try zucchini or carrots in the soup. Both add a nice texture and sweetness. Did you know you can serve this soup chilled? Chilled soup is perfect for hot days. Simply cool it in the fridge for a few hours before serving. Garnish with basil for a fresh touch. For a creative serving idea, use bread bowls. Hollow out small bread loaves. Pour the soup inside for a fun and tasty presentation. This can be a hit at parties! How long does the soup last in the fridge? This cozy roasted red pepper tomato soup lasts about 4 to 5 days in the fridge. Make sure it cools before storing. Best containers for storage Use airtight containers. Glass jars or plastic containers work well. They keep the soup fresh and safe from odors. Proper freezing techniques To freeze the soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label each bag with the date. Reheating tips after freezing When you're ready to enjoy the soup, thaw it in the fridge overnight. You can also heat it directly from frozen on the stove. Just stir often to avoid sticking. Yes, you can use canned tomatoes. They are a great time-saver. Look for whole or diced tomatoes in juice. Use about 2 cans (14.5 ounces each) for this recipe. Drain them for a thicker soup. Canned tomatoes still offer good flavor and texture. You can adjust the spiciness easily. For a mild soup, skip the spicy additions. If you like heat, add red pepper flakes or cayenne pepper. Start with a pinch and taste as you go. This way, you control the spice level to your liking. You can swap vegetable broth for chicken broth or even water. For a rich taste, try using wine instead of some broth. Coconut milk can add a unique flavor too. Just remember that each option changes the soup’s taste, so choose what you like best. Yes, this soup is perfect for freezing. Let it cool completely before transferring it to a freezer-safe container. Label it with the date and store it for up to 3 months. When you're ready, thaw it in the fridge overnight before reheating. Absolutely! You can add cooked chicken, beans, or lentils for extra protein. For a vegetarian option, chickpeas work well too. Stir in the protein during the last few minutes of cooking to warm it up. This makes the soup heartier and more filling. This blog post covered a delicious roasted red pepper and tomato soup. You learned the key ingredients, step-by-step instructions, and helpful tips to make it perfect. You also discovered ways to customize the flavor and adapt to dietary needs. Remember to store it properly to enjoy later. This soup is not only tasty but also easy to make. Enjoy making this dish and sharing it with friends or family. You’ll impress everyone with your skills and creativity. Happy cooking!

Cozy Roasted Red Pepper Tomato Soup

Warm up your day with this cozy roasted red pepper tomato soup that bursts with flavor! This easy recipe features roasted red bell peppers, ripe tomatoes, and fresh herbs, all blended into a creamy delight. Perfect for chilly nights or a comforting lunch, it’s vegan-friendly with just a simple swap. Click through to explore the full recipe and enjoy a bowl of warmth today! Don't miss out on making this delicious treat!
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Ingredients
  

4 large red bell peppers, halved and seeded

6 ripe tomatoes, quartered

1 large onion, chopped

4 cloves garlic, minced

3 tablespoons olive oil

2 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

½ cup heavy cream (or coconut cream for a vegan option)

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    Place the halved red bell peppers and quartered tomatoes onto a baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for about 25-30 minutes, until the peppers are charred and the tomatoes are soft.

      In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent. Then, stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Remove the roasted bell peppers and tomatoes from the oven, allowing them to cool slightly before peeling the skins off the peppers.

          Add the roasted peppers and tomatoes to the pot with the sautéed onion and garlic. Pour in the vegetable broth, and add the dried basil, oregano, salt, and pepper. Bring the mixture to a simmer and cook for about 10 minutes to develop the flavors.

            Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches. Return the blended soup to the pot.

              Stir in the heavy cream (or coconut cream) and heat through for a few minutes. Adjust seasoning with more salt and pepper if needed.

                Serve hot, garnished with fresh basil leaves.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4