Roasted Red Pepper and Tomato Soup

This roasted red pepper and tomato soup will definitely warm you up on a cold winter evening. It has plenty of flavour with or without the chili flakes. Just don’t forget the basil-infused olive oil. It sounds like a garnish, but the extra oil makes the soup taste delightful, and the basil smells like pure heaven. It needs only thirty seconds in the food processor, which is totally worth it.


Roasted Red Pepper & Tomato Soup
Serves: 8
  • 1 can plum tomatoes
  • 3 medium red bell peppers seeded and chopped
  • ½ cup extra-virgin olive oil
  • 1 tablespoon chopped fresh seeded red chili (optional)
  • Salt and freshly ground black pepper
  • 1 clove of garlic, finely chopped
  • 2 tablespoons red wine vinegar, or to taste
  • 2 cups vegetable or chicken broth*
  • 2 handfuls of fresh basil leaves
  1. Warm 2 tablespoons of extra-virgin olive oil and the chopped red chili (if using) in a large, heavy-bottomed saucepan or Dutch oven over medium heat.
  2. Add the chopped red peppers and a pinch of salt. Cook for 5 minutes.
  3. Add garlic, and cook for 2 minutes.
  4. Add chopped tomatoes, another pinch of salt, and red wine vinegar. Cook for another 10 minutes.
  5. Add the broth, and simmer for 15 minutes.
  6. While the soup is simmering, make the Basil Topping: Toss the basil and a pinch of salt in the food processor, and pulse until finely chopped. Transfer the mixture to a bowl, and stir in the remaining olive oil. Add a drop or two of red wine vinegar. Set aside.
  7. Season the soup to taste, and let it cool slightly.
  8. Using an immersion blender, tabletop blender or food processor, blend the soup in batches, until you get the consistency you want. Ladle your soup into bowls, and generously drizzle each serving with the Basil Topping.


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