Roasted Red Pepper Soup with Basil
Silky, smoky-sweet soup of oven-roasted red bell peppers and tomatoes blended with a little cream and finished with fresh basil. Made with water instead of store-bought broth.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
Roasting at high heat caramelizes the peppers and tomatoes, which builds deep flavor without any need for stock. A small splash of red wine vinegar at the end brightens the sweetness. Serve with grilled cheese or crusty bread for dipping.
Method
-
Heat the oven to 450°F (230°C). Toss the peppers, tomatoes and carrot with 2 tablespoons of the olive oil, the smoked paprika, salt and pepper on a large rimmed sheet pan, arranging the peppers cut side down.
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Roast for , until the pepper skins are blistered and charred in spots and the tomatoes are soft.
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Let the peppers cool for , then peel off and discard the loose skins if you like a smoother soup.
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Transfer everything, including the pan juices, to a large pot. Add the water and bring to a simmer, then cook for .
-
Add the basil and blend with an immersion blender, or in batches in a regular blender, until completely smooth.
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Stir in the cream and vinegar, and season with more salt to taste. Warm gently without boiling.
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Ladle into bowls, drizzle with the remaining tablespoon olive oil and top with basil leaves.
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