Creamy Tomato Roasted Red Pepper (Printable)

Velvety blend of ripe tomatoes, roasted peppers, basil, and cream. Ideal for lunch or a starter.

# What You'll Need:

→ Vegetables

01 - 2 large red bell peppers
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, minced
04 - 28 oz canned whole tomatoes, drained
05 - 1 medium carrot, peeled and diced

→ Liquids

06 - 3 cups vegetable broth
07 - ½ cup heavy cream

→ Herbs & Seasonings

08 - 2 tablespoons olive oil
09 - ½ teaspoon smoked paprika
10 - 1 teaspoon sugar
11 - Salt and freshly ground black pepper, to taste
12 - ½ cup fresh basil leaves, plus extra for garnish

# Directions:

01 - Preheat oven to 425°F. Place red bell peppers on a baking tray and roast for 20–25 minutes, turning occasionally, until skins are blistered and charred.
02 - Transfer hot peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel skins, remove seeds, and roughly chop flesh.
03 - Heat olive oil in a large pot over medium heat. Add chopped onion and diced carrot, sauté for 5–6 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Add roasted peppers, drained tomatoes, smoked paprika, sugar, salt, and pepper to pot. Cook for 5 minutes, stirring occasionally.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Remove from heat. Add fresh basil leaves. Puree soup until smooth using an immersion or regular blender in batches.
07 - Stir in heavy cream. Adjust seasoning as needed.
08 - Ladle soup into bowls, garnish with additional basil leaves, and serve hot.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under an hour with almost no fuss.
  • The roasted peppers give it a natural sweetness that balances the tomato acidity beautifully.
  • You can make it vegan or dairy-free without sacrificing a single bit of creaminess and comfort.
02 -
  • Don't skip roasting the peppers—boiling them won't give you that caramelized depth of flavor that makes this soup special.
  • If your soup breaks or looks separated after adding cream, just whisk it gently off the heat and it will come back together.
  • Taste constantly near the end and adjust seasonings one ingredient at a time, because the herbs and cream will mellow flavors as they incorporate.
03 -
  • Make a double batch and freeze half—it keeps beautifully in the freezer for up to three months, and having homemade soup on hand feels like a gift to your future self.
  • If the soup seems too thick after blending, thin it with a splash more broth, but remember that the cream will thin it slightly when you stir it in.

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