Creamy Tomato and Roasted Pepper Soup

Experience the comforting blend of this Creamy Tomato and Roasted Pepper Soup. The velvety texture marries the sweet notes of roasted red peppers with the bright acidity of ripe tomatoes. A touch of cream enriches the soup, making it a delightful treat for the senses. Enjoy as a heartwarming starter or a satisfying light meal.

Ingredients

• 2 whole red bell peppers, roasted and peeled
• 1 whole onion, chopped
• 2 cloves garlic, minced
• 1 28 oz can crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Begin by roasting the red bell peppers under the broiler until charred on all sides. Once charred, place them in a bowl, cover with plastic wrap, and allow to cool. When cooled, peel off the skins, remove seeds, and chop.
2. In a large pot, heat a small amount of olive oil over medium heat and sauté the chopped onion until translucent. Stir in the minced garlic and continue cooking for about one minute, ensuring the garlic does not burn.
3. To the same pot, add the crushed tomatoes, chopped roasted peppers, vegetable broth, dried basil, and dried oregano. Stir well to combine. Bring the mixture to a simmer and let it cook for about 20 minutes, allowing the flavors to blend.
4. Using an immersion blender, purée the soup directly in the pot until it reaches a smooth consistency. Gently stir in the heavy cream and adjust the seasoning with salt if necessary.
5. Serve the soup hot, topped with a light drizzle of cream and a sprinkle of fresh herbs if desired.

Keywords: Lunch, Vegetarian

Spice Rack: Basil, Oregano

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