Silky Roasted Red Pepper and Tomato Basil Soup with Crunchy Parmesan Croutons

Experience the perfect blend of flavors in this silky roasted red pepper and tomato basil soup. The sweet and smoky roasted red peppers combined with ripe tomatoes create a rich, comforting base that warms the soul. Fresh basil adds a bright touch, enhancing the soup’s aromatic profile.

To elevate your soup experience, homemade parmesan croutons provide a satisfying crunch. Their golden, cheesy exterior contrasts beautifully with the creamy soup, making each spoonful a delightful journey of texture and taste.

Silky Roasted Red Pepper and Tomato Basil Soup with Crunchy Parmesan Croutons

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 250 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 large red bell peppers
• 4 medium ripe tomatoes
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup fresh basil leaves
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• 1 cup cubed bread (for croutons)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast for 25-30 minutes until the skins are charred and blistered.
3. In a pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
4. Add the tomatoes, roasted red peppers, and vegetable broth to the pot. Simmer for 10-15 minutes.
5. Remove from heat and stir in the fresh basil leaves. Use an immersion blender to puree the soup until smooth. If desired, stir in the heavy cream for added richness.
6. For the croutons, toss bread cubes with olive oil, salt, and grated Parmesan. Spread them on a baking sheet and bake until golden and crispy, about 10 minutes.
7. Serve the soup hot, topped with crunchy parmesan croutons.

Notes

For extra flavor, consider adding roasted garlic or a hint of smoked paprika to the soup.

For an extra layer of flavor, try adding a splash of balsamic vinegar or a pinch of red pepper flakes to the soup. If you’re looking for a healthier option, you can replace the cream with coconut milk for a dairy-free version.

To store leftovers, keep the soup and croutons separate to maintain their texture. The soup can be refrigerated in an airtight container for up to 4 days and frozen for up to 3 months. Reheat gently on the stove, adding a bit of water or broth if needed.