Smoky Roasted Red Pepper and Tomato Elixir
Embrace the rich, smoky essence of roasted red peppers paired with the sweetness of sun-ripened tomatoes in this vibrant soup. Perfectly seasoned to complement your favorite Mediterranean sandwich, each spoonful offers a hearty, velvety texture that warms the soul and excites the palate. Serve hot for a revitalizing treat any time of the year.
ingredients
- 4 large red bell peppers
- 6 ripe tomatoes, halved
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh basil, for garnish
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
On a baking sheet, place the red bell peppers and tomato halves, cut side up. Drizzle with olive oil and season with salt and pepper.
- 3.
Roast for 25-30 minutes until the peppers are tender and slightly charred.
- 4.
In a large pot, heat some olive oil over medium heat. Add chopped onion and sauté until translucent.
- 5.
Stir in the minced garlic and cook for another minute until fragrant.
- 6.
Add the roasted peppers and tomatoes to the pot, along with the vegetable broth, smoked paprika, and oregano. Bring to a simmer for about 10 minutes.
- 7.
Use an immersion blender to puree the soup until smooth. Adjust seasoning with salt and pepper as needed.
- 8.
Serve hot, garnished with fresh basil leaves. Enjoy with your favorite Mediterranean sandwich!
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