Creamy Roasted Red Pepper and Tomato Soup with Basil
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Creamy Roasted Red Pepper and Tomato Soup with Basil is a rich, smoky, and aromatic dish. Roasted peppers and tomatoes combine with garlic, onions, and basil for deep flavor, while heavy cream provides a silky, luxurious texture. Perfect as a comforting meal on cooler days, this soup is easy to prepare and perfect for impressing family or guests alike.
Prep time
20 min
Cook time
35 min
Servings
4
Calories
210 kcal
This Creamy Roasted Red Pepper and Tomato Soup with Basil is a comforting, flavorful dish perfect for any season, but especially delightful during cooler months. Roasting the peppers and tomatoes intensifies their natural sweetness and imparts a subtle, smoky flavor, while garlic and onions add richness. A touch of heavy cream delivers a silky, velvety texture, and fresh basil gives the soup its signature aromatic finish. This soup is fast enough for a weeknight dinner but impressive enough for guests, especially when served with a crusty loaf of bread or a simple green salad. Roasting the vegetables is key; it enhances both flavor and color. Blending the soup creates a smooth, creamy consistency, and a final swirl of cream and fresh basil brings all the flavors together. Whether enjoyed as a hearty lunch or an elegant starter, this recipe shows how simple ingredients can transform into something truly special, offering home-cooked warmth and satisfaction in every bite.
Ingredients
Servings
- 3 large Red bell peppers (halved and seeded)
- 6 medium Ripe tomatoes (halved)
- 1 large Yellow onion (chopped)
- 4 Garlic cloves (peeled)
- 3 tablespoons Olive oil
- 4 cups Vegetable broth
- 0.5 cup Heavy cream
- 0.5 cup Fresh basil leaves (chopped, plus extra for garnish)
- Salt (to taste)
- Black pepper (to taste)
Directions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place red bell peppers and tomatoes, cut side down, on the baking sheet. Add onion and garlic cloves.
3. Drizzle olive oil over the vegetables and season with salt and black pepper.
4. Roast in the preheated oven for 25–30 minutes, or until vegetables are softened and slightly charred.
5. Remove from oven. When cool enough to handle, peel off the skins from the peppers and tomatoes.
6. Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat.
7. Use an immersion blender (or regular blender in batches) to blend the soup until smooth.
8. Stir in heavy cream and chopped basil. Simmer for another 5 minutes.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with extra basil and a drizzle of cream if desired.
About the author
Alice Waters
Farm-to-table
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