Ingredients
Scale
- 4 large red bell peppers, halved and deseeded
- 6 ripe tomatoes, quartered
- 1 large onion, roughly chopped
- 4 garlic cloves, peeled
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 4 cups vegetable broth
- Salt and black pepper to taste
- 1/2 cup fresh basil leaves
- 1/4 cup extra-virgin olive oil (for basil oil)
Instructions
- Preheat oven to 400°F (200°C). Arrange peppers (cut side down) and tomatoes on a baking tray with onion and garlic. Drizzle with 2 tbsp olive oil and season with paprika, oregano, salt, and pepper.
- Roast for 30-35 minutes until peppers are charred and tomatoes are soft.
- Transfer roasted vegetables to a blender, add vegetable broth, and blend until smooth. Strain if desired, then simmer for 10 minutes.
- For basil oil, blend fresh basil with 1/4 cup olive oil until smooth. Drizzle over soup before serving.
Notes
- Substitute with jarred roasted red peppers if short on time (use 2 cups, drained).
- Freeze soup (without basil oil) for up to 3 months.
- For a creamy version, stir in coconut milk or heavy cream.
- Pair with crusty bread, Greek yogurt, or feta cheese.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Mediterranean
- Diet: Vegetarian, Vegan (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg