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–+ servings

Roasted Red Pepper Tomato Basil Soup

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Rett Soup
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 4 large red bell peppers
  • 8 ripe tomatoes
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup fresh basil leaves, plus more for garnish
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

fremgangsmåte
 

  • Preheat the oven to 425 degrees. Place the red bell peppers and tomatoes on a baking sheet. Roast for 25 minutes until the skins start to blister.
  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft. Stir in the minced garlic and cook for 1 minute more.
  • Add the roasted peppers and tomatoes to the pot along with the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes.
  • Remove the pot from the heat. Stir in the fresh basil leaves, salt, and black pepper. Use an immersion blender to puree the soup until smooth.
  • Return the pot to low heat and simmer for 5 minutes to let the flavors settle. Serve hot with extra basil leaves on top.

merknader

Roast the peppers until the skins loosen for easier peeling if you prefer less texture in the final soup. Use canned tomatoes in winter months when fresh ones lack flavor. Store leftovers in airtight containers in the fridge for up to 4 days or freeze portions for up to 2 months. Reheat gently on the stove and add a splash of broth if it thickens too much.
Course: Soup
Cuisine: Italian
Equipment: Baking sheet, Large pot, Immersion blender