Creamy Roasted Red Pepper and Tomato Soup with Basil Swirl

Creamy Roasted Red Pepper and Tomato Soup with Basil Swirl ingredients

• 2 large Red bell peppers
• 1 lb Roma tomatoes
• 1 medium Yellow onion
• 4 Garlic cloves
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 cups Vegetable broth
• 1/2 cup Heavy cream
• 1/4 cup Fresh basil leaves
• 1 tsp Sugar
• 1/4 tsp Red pepper flakes
• 1/4 cup Fresh basil leaves
• 2 tbsp Olive oil
• 1 small Garlic clove
• pinch Salt

How to make Creamy Roasted Red Pepper and Tomato Soup with Basil Swirl

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, which also helps prevent sticking.
2. Prepare the vegetables: Halve the 2 large red bell peppers and remove seeds and core. Halve the 1 lb Roma tomatoes. Roughly chop the 1 medium yellow onion. Peel the 4 garlic cloves.
3. Arrange the prepared vegetables evenly on the baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently with your hands to ensure everything is coated.
4. Roast the vegetables in the preheated oven for 30-35 minutes, or until the peppers are softened and slightly charred, and the tomatoes are bursting. The garlic should be fragrant and lightly golden-brown.
5. Carefully transfer all roasted vegetables and any accumulated pan juices from the baking sheet into a large pot or Dutch oven. Pour in 4 cups vegetable broth.
6. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and cook for 10 minutes to allow the flavors to meld and deepen.
7. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a standard blender and blend until smooth; exercise caution when blending hot liquids by only filling the blender halfway and venting the lid.
8. Stir in 1/2 cup heavy cream, 1/4 cup fresh basil leaves, and 1 teaspoon sugar (if using, to balance acidity). Add 1/4 teaspoon red pepper flakes for a subtle kick, if desired. Heat through for another 2-3 minutes, without allowing it to boil.
9. For the optional Basil Swirl: In a small food processor or with a mortar and pestle, combine the 1/4 cup fresh basil leaves, 2 tablespoons olive oil, 1 small garlic clove, and a pinch of salt. Process or muddle until smooth, adding a tiny bit more oil if too thick.
10. Taste the soup and adjust seasonings if necessary, adding more salt, pepper, or a pinch of sugar to your preference. Ladle the hot soup into bowls. Drizzle the basil swirl over the top of each serving before serving immediately.

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