Roasted Red Pepper & Tomato Soup Recipe
A gluten-free and vegan soup made from roasted red peppers and tomatoes.
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Ingredients
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Ingredients
Method
Directions
Roast the Vegetables
Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove seeds, and place them on a baking sheet, cut side down. Halve the tomatoes and place them on the same sheet. Peel and quarter the onion and add it to the sheet along with the garlic cloves. Drizzle with 1 tablespoon of olive oil.
Bake
Roast the vegetables in the preheated oven for 25-30 minutes, or until the peppers and tomatoes are soft and slightly charred.
Blend the Soup
Remove the roasted vegetables from the oven and let them cool for a few minutes. Transfer the roasted vegetables to a blender. Add the vegetable broth, basil leaves, salt, and black pepper. Blend until smooth.
Heat the Soup
Transfer the blended soup to a pot and heat over medium heat. Drizzle with the remaining tablespoon of olive oil and adjust seasoning to taste. Heat until warmed through, about 5-10 minutes.
Serve
Ladle the soup into bowls and garnish with additional basil leaves if desired.