Description
This Spicy Roasted Tomato and Red Pepper Soup is a vibrant, smoky, and bold dish featuring roasted tomatoes, red bell peppers, and a perfect hint of chili heat. It’s warm, comforting, and packed with layers of flavor, ideal for a cozy meal or an impressive starter.
Ingredients
Roasted Vegetables
- 2 lbs tomatoes, halved
- 2 red bell peppers, halved
- 1 onion, quartered
- 4 cloves garlic
Soup Base and Seasoning
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp chili flakes
- 1 tsp smoked paprika
- Salt & pepper, to taste
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, red bell peppers, quartered onion, and garlic cloves on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Roast in the oven for 25 minutes until the vegetables are tender and slightly charred, enhancing their smoky flavor.
- Blend the Soup: Carefully transfer the roasted vegetables into a blender or food processor. Add the vegetable broth, chili flakes, smoked paprika, and a pinch of salt and pepper. Blend until smooth and creamy, adjusting consistency as desired.
- Simmer and Season: Pour the blended soup into a large pot and bring to a gentle simmer over medium heat. Let it cook for 10 minutes to allow the flavors to meld. Taste and adjust salt, pepper, or chili flakes for preferred seasoning and heat level.
Notes
- For a creamier texture, add a splash of coconut milk or cream while blending.
- Roasting the vegetables is essential to develop the soup’s depth of flavor.
- Serve with crusty bread or a garnish of fresh herbs like basil or cilantro.
- You can easily make this soup vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
