Roasted red pepper and tomato soup

Roasted red pepper and tomato soup is a perfect comfort food for those chilly evenings. It’s a hearty and healthy soup that’s loaded with flavor, perfect for warming up during the winter months. In this recipe, we’ll show you how to make creamy and delicious roasted red pepper and tomato soup at home.

Ingredients:

- 4 red bell peppers, roasted
- 4 large tomatoes, roasted
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
- Optional toppings: croutons, fresh basil, sour cream

Instructions:

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper. Cut the peppers in half, remove the seeds and stems, and place them cut-side down on the baking sheet. Cut the tomatoes in half and place them cut-side up on the same baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20-25 minutes or until the peppers and tomatoes are soft and slightly charred.

2. Remove the peppers and tomatoes from the oven and let them cool for 10-15 minutes. Once cool, remove the skins from the peppers and discard them. Remove the skins from the tomatoes and discard them as well.

3. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes or until the onion is soft and translucent.

4. Add the tomato paste and smoked paprika to the pot and cook for 1-2 minutes, stirring constantly.

5. Add the roasted peppers and tomatoes to the pot along with the broth. Bring to a boil then reduce the heat and simmer for 10-15 minutes or until the vegetables are very soft.

6. Using an immersion blender or a regular blender, puree the soup until it’s smooth and creamy.

7. Taste the soup and season with salt and pepper as needed.

8. Serve the soup hot with your favorite toppings, such as croutons, fresh basil, or a dollop of sour cream.

Notes:

- To roast the peppers and tomatoes, you can also broil them in the oven for 10-15 minutes, turning occasionally.
- If using a regular blender, be sure to let the soup cool slightly before blending and puree in small batches to avoid hot soup splatters.

This roasted red pepper and tomato soup is a delicious and easy way to get your daily dose of vegetables. It’s perfect for a cozy dinner at home or for serving a crowd. The smoky paprika adds a depth of flavor and the optional toppings allow for endless customization. Enjoy!