Description
A bold and smoky soup bursting with the rich flavors of oven-roasted tomatoes and red bell peppers, accented by a spicy kick from chili flakes and smoky paprika. Perfect for a cozy meal that warms you up and tantalizes your taste buds.
Ingredients
Vegetables
- 2 lbs tomatoes, halved
- 2 red bell peppers, halved
- 1 onion, quartered
- 4 cloves garlic
Other Ingredients
- 2 tbsp olive oil
- 4 cups vegetable broth
- 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 whole garlic cloves on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Roast the vegetables for 25 minutes until they are tender and slightly caramelized.
- Blend until smooth: Transfer the roasted vegetables carefully into a blender. Add the vegetable broth, chili flakes, and smoked paprika. Blend until the soup reaches a smooth, creamy consistency. You may need to do this in batches depending on the size of your blender.
- Simmer and season: Pour the blended soup into a large pot and bring it to a gentle simmer over medium heat. Let it cook for about 10 minutes to meld the flavors together. Taste and adjust the seasoning with additional salt, pepper, or chili flakes as desired. Serve hot.
Notes
- Roasting the vegetables intensifies their natural sweetness and adds depth to the soup.
- You can peel the tomatoes after roasting for an even smoother texture, but it’s optional.
- Adjust chili flakes according to your preferred heat level.
- Serve with crusty bread or a dollop of sour cream for extra richness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
