Best Creamy Roasted PepperTomato Soup
Savor the ultimate Creamy Roasted PepperTomato Soup a familyapproved comfort food delight tested in my Texas kitchen Get the recipe now
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 2 large roasted bell peppers
- 3 medium ripe tomatoes
- 1 medium onion, cut into wedges
- 4 cloves garlic, peeled
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the bell peppers in half, removing their seeds and stems.
- Arrange them cut-side down on a baking sheet with halved tomatoes, onion wedges, and garlic cloves drizzled with olive oil.
- Roast for about 30-35 minutes or until tender and charred.
- Remove the vegetables from the oven and let them cool slightly. Peel off the skins of the peppers.
- Transfer the roasted vegetables to a blender along with vegetable broth and blend until smooth.
- Pour the mixture into a pot over medium heat and stir in the heavy cream.
- Bring to a gentle simmer, then season with salt and pepper to taste.
- Serve hot, garnished with extra cream or fresh herbs if desired.
Notes
A heartwarming creamy roasted pepper-tomato soup perfect for cozy gatherings.
Find it online: https://familiesrecipes.com/creamy-roasted-pepper-tomato-soup/