Ingredients
Vegetables
- 2 lbs tomatoes, halved
- 2 red bell peppers, halved
- 1 onion, quartered
- 4 cloves garlic
Liquids & Oils
- 2 tbsp olive oil
- 4 cups vegetable broth
Spices
- 1 tsp chili flakes
- 1 tsp smoked paprika
- Salt & pepper to taste
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, red bell peppers, quartered onion, and garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat evenly. Roast for 25 minutes until the vegetables are tender and slightly charred to develop a smoky flavor.
- Blend the Soup: Transfer the roasted vegetables to a blender. Add the vegetable broth, chili flakes, smoked paprika, and a pinch of salt and pepper. Blend until smooth and creamy, adjusting the consistency with more broth if needed.
- Simmer and Season: Pour the blended soup into a large saucepan and bring to a gentle simmer over medium heat. Let it cook for 10 minutes to allow the flavors to meld together. Taste and adjust the seasoning with additional salt, pepper, or chili flakes as desired.
Notes
- For a creamier texture, add a splash of coconut milk or cream before blending.
- Roasting the vegetables enhances their natural sweetness and adds depth to the soup.
- Adjust the chili flakes quantity based on your preferred heat level.
- This soup pairs well with crusty bread or a grilled cheese sandwich.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
