Creamy Tomato Soup with Roasted Red Pepper - Vegetarian
The Velvety Roasted Red Pepper Tomato Bisque melds the robust flavors of ripe tomatoes and roasted red bell peppers into a harmonious, creamy delight. A whirlwind of flavors fills each spoonful, offering a luxurious yet comforting experience that's perfect for any occasion.
Ingrédients
- 4 large ripe tomatoes, chopped
- 2 red red bell peppers, roasted and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
Instructions
- Preheat oven to 400°F (200°C).
- Roast the red bell peppers by placing them on a baking sheet and roasting for 20-25 minutes, turning occasionally, until skins are charred.
- Remove the peppers from the oven, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Then peel off the skins and chop the peppers.
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5-6 minutes until soft.
- Add minced garlic and cook for an additional 1-2 minutes.
- Stir in the chopped tomatoes, roasted red peppers, tomato paste, salt, black pepper, basil, and oregano.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20 minutes.
- Stir in the heavy cream and let the soup heated through, but not boiling.
- Serve hot, garnished with fresh basil leaves if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 18g | Protéines: 5g | Fat: 15g | Sucre: 10g
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