Ingredients
Main Ingredients
- 3 red bell peppers, roasted and peeled
- 1 can (14 oz) crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tbsp olive oil
- ½ tsp smoked paprika
- Salt and pepper, to taste
Optional Ingredients
- ¼ cup cream or coconut milk
Instructions
- Sauté the aromatics: Heat olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and softened, about 3-5 minutes.
- Add main ingredients and simmer: Stir in the roasted red peppers, crushed tomatoes, vegetable broth, and smoked paprika. Season with salt and pepper. Bring to a gentle simmer and cook for 10 minutes to meld the flavors.
- Blend the soup: Remove the saucepan from heat. Carefully transfer the soup in batches to a blender and puree until smooth and creamy. Alternatively, use an immersion blender directly in the pot.
- Finish the soup: Return the blended soup to the pot. Stir in cream or coconut milk if using, warming gently until heated through. Adjust seasoning as needed.
Notes
- Serve with grilled cheese sandwiches or crusty bread for a complete meal.
- Garnish with fresh basil leaves or a drizzle of olive oil for extra flavor and presentation.
- For a vegan option, use coconut milk and ensure bread accompaniment is vegan-friendly.
- Roasting the peppers beforehand is key for the smoky depth in this soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup / Lunch
- Method: Roasting, Blending, Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten Free
