If you're looking for a healthy and delicious soup recipe, then look no further than this roasted red pepper and tomato soup. This soup is packed with flavor and nutrients, and it's easy to make too. Here's the recipe:
Ingredients:
- 4 red bell peppers, roasted and peeled
- 4 large tomatoes, roasted
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper, to taste
Preheat the oven to 400°F. Cut the red bell peppers in half, remove the seeds and stems, and place them skin-side up on a baking sheet. Cut the tomatoes in half and place them on the same baking sheet. Roast the peppers and tomatoes in the oven for 20-25 minutes or until the skins are blackened and blistered. Remove them from the oven and let them cool.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 5-7 minutes or until the onion is translucent.
Once the roasted peppers and tomatoes have cooled, remove the skins and place them in a blender. Puree them until smooth.
Add the pureed peppers and tomatoes to the pot with the onions and garlic. Add the vegetable broth and bring the soup to a simmer. Let it simmer for 15-20 minutes or until the flavors have blended together.
Stir in the heavy cream and season the soup with salt and pepper to taste. Serve hot and enjoy!