Creamy Tomato and Roasted Red Pepper Soup

Indulge in the rich, velvety flavors of this Creamy Tomato and Roasted Red Pepper Soup, a comforting blend of roasted red bell peppers, ripe tomatoes, and fragrant basil. Perfectly balanced with a touch of granulated sugar and a generous swirl of heavy cream, this soup achieves a lusciously smooth texture and a harmonious depth of flavor. Roasting the peppers enhances their natural sweetness and smokiness, while fresh garlic and onions infuse the broth with savory notes. Ideal for a cozy dinner or an elegant starter, this easy-to-make soup is ready in just an hour and can be served with crusty bread or a simple drizzle of cream for a stunning presentation. Bursting with flavors, this recipe seamlessly combines the best of fresh and pantry ingredients for a soul-satisfying bowl of goodness.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 large garlic cloves, minced
• 2 large red bell peppers, roasted and peeled
• 28 ounces canned crushed tomatoes
• 4 cups vegetable broth
• 10 leaves fresh basil leaves
• 1 teaspoon granulated sugar
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 450°F (230°C). Cut the red bell peppers in half and remove the seeds and stems.

Step 2

Place the pepper halves on a baking sheet, cut side down, and roast for 20 minutes until the skins are blistered and charred.

Step 3

Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins.

Step 4

Peel off the skins from the roasted peppers and set them aside.

Step 5

In a large pot, heat the olive oil over medium heat.

Step 6

Add the diced onion and cook for 5-7 minutes until translucent.

Step 7

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 8

Stir in the peeled roasted red peppers, crushed tomatoes, and vegetable broth.

Step 9

Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.

Step 10

Add the fresh basil leaves and granulated sugar to the soup.

Step 11

Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer it in batches to a blender.

Step 12

Return the pureed soup to the pot (if using a blender) and stir in the heavy cream.

Step 13

Season the soup with salt and black pepper to taste.

Step 14

Simmer for an additional 5 minutes to combine the flavors.

Step 15

Serve hot, optionally garnished with additional basil or a swirl of cream.

Nutrition Facts

Serving size	(2579.1g)

Amount per serving	% Daily Value*
Calories	1837.5

Total Fat 119.2g	0%
Saturated Fat 54.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 240mg	0%
Sodium 5686.0mg	0%
Total Carbohydrate 157.1g	0%
Dietary Fiber 36.0g	0%
Total Sugars 74.4g
Protein 33.5g	0%

Vitamin D 0IU	0%
Calcium 442.3mg	0%
Iron 14.0mg	0%
Potassium 5292.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 7.3%

Carbs: 34.2%