Ingredients:
- 4 ripe tomatoes
- 2 red peppers
- 1 onion
- 2 cloves of garlic
- 1 tablespoon of olive oil
- 2 cups of chicken or vegetable broth
- 1/2 cup of heavy cream
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the tomatoes and red peppers into quarters, and place them on a baking sheet.
- Drizzle the vegetables with olive oil and sprinkle with salt and pepper.
- Bake the vegetables for 25-30 minutes, or until they are soft and slightly charred.
- While the vegetables are roasting, chop the onion and garlic.
- In a large pot, sauté the onion and garlic in olive oil until they are translucent.
- Add the roasted vegetables to the pot, along with the broth.
- Bring the mixture to a simmer and let it cook for 15-20 minutes.
- Use an immersion blender to puree the soup until it is smooth.
- Stir in the heavy cream and salt and pepper to taste.
- Serve the soup hot, garnished with fresh herbs or croutons if desired.
This image shows a bowl of creamy tomato and red pepper soup, garnished with a sprig of fresh thyme. The soup is a vibrant red color and has a smooth, velvety texture. It's served in a rustic bowl on a wooden table, with a spoon beside it.
This image shows the roasted tomatoes and red peppers on a baking sheet. The vegetables are slightly charred around the edges and have a juicy, tender texture. They're arranged in a pattern on the baking sheet and surrounded by a few sprigs of fresh thyme.
This image shows the creamy tomato and red pepper soup in a large, rustic pot. The soup is smooth and velvety, with a vibrant red color. The pot is sitting on a stovetop and surrounded by fresh ingredients like tomatoes, peppers, and herbs.