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11) Smoky Roasted Red Pepper and Tomato Soup

Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 large red bell peppers halved and seeded
  • 1 lb 450 g ripe tomatoes, quartered (or 2 cans diced tomatoes, 14.5 oz each)
  • 1 medium onion chopped
  • 3 cloves garlic smashed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 3 cups low-sodium vegetable or chicken broth
  • 1/2 cup light cream or 1/2 cup plain Greek yogurt optional
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish

Method
 

  1. Roast peppers (skin-side up) under broiler or on a sheet at 450°F until charred. Flip to char all sides, then transfer to a bowl and cover to steam 10 minutes; peel off skins.
  2. Sauté onion in olive oil until soft, add garlic and smoked paprika, cook 1 minute.
  3. Add tomatoes (or canned), peeled peppers, and broth. Simmer 15 minutes to meld flavors.
  4. Blend soup until smooth using an immersion blender or in batches in a blender. Stir in cream or yogurt if using, then season to taste.
  5. Reheat gently, garnish, and serve with crusty bread.