Creamy Roasted Red Pepper and Tomato Soup with Basil - Vegetarian
Experience a medley of vibrant flavors with our Silky Roasted Red Pepper and Tomato Basil Bisque. This soup marries the natural sweetness of roasted red peppers with the tanginess of ripe tomatoes, finished with the fresh notes of basil and a hint of cream. Perfectly pureed to a smooth consistency, it offers a symphony of tastes in every spoonful.
Ingrédients
- 3 large red bell peppers
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup fresh basil leaves, chopped
Instructions
- Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet lined with parchment paper. Roast for 20-25 minutes until the skins are charred and blistered.
- Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skins and chop the peppers.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes (with their juices) and the chopped roasted peppers. Cook for 5 minutes, allowing the flavors to meld.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
- Stir in the heavy cream, salt, black pepper, and smoked paprika. Simmer for another 5 minutes to heat through.
- Garnish with fresh basil leaves and serve hot.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 13g | Protéines: 3g | Fat: 18g | Sucre: 8g
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