Smoky Roasted Bell Pepper & Tomato Soup with Basil Oil Drizzle

Indulge in a bowl of comfort with this Smoky Roasted Bell Pepper & Tomato Soup, a delightful blend of sweet roasted peppers and ripe tomatoes. The roasting process enhances the natural sweetness of the vegetables, while the smoky undertones add depth and richness.

This soup is not just about the flavors; it’s also beautifully finished with a drizzle of homemade basil oil, which lends a fresh, herby brightness that balances the richness perfectly. It’s an ideal dish for chilly evenings, and it pairs wonderfully with crusty bread.

Smoky Roasted Bell Pepper & Tomato Soup with Basil Oil Drizzle

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

Nutrition facts: 190 calories 14g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 large red bell peppers, halved and seeds removed
• 6 ripe tomatoes, quartered
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh basil leaves for the oil
• 1/2 cup olive oil (for the basil oil)

FOR THE BASIL OIL

• 1/2 cup fresh basil leaves
• 1/2 cup olive oil

Instructions

1. Preheat the oven to 425°F (220°C).
2. Place the halved bell peppers, quartered tomatoes, onion, and minced garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Toss to coat evenly.
3. Roast in the preheated oven for 25-30 minutes, until the vegetables are tender and slightly charred.
4. Transfer the roasted vegetables to a blender or food processor. Add the vegetable broth and blend until smooth. Adjust seasoning as needed.
5. To make the basil oil, combine 1/2 cup of basil leaves and 1/2 cup of olive oil in a small saucepan. Heat over low heat for about 5 minutes to infuse the oil, then remove from heat and let cool. Strain the oil into a jar, discarding the solids.
6. Ladle the soup into bowls and drizzle with the basil oil before serving.

Notes

Tip: For a vegan version, ensure the vegetable broth is plant-based. This soup freezes well; store in portions for quick meals later!

For an extra kick, consider adding a pinch of red pepper flakes to the soup as it simmers. If you want a creamier texture, blend in a splash of heavy cream or coconut milk after pureeing the soup.

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water if needed to reach the desired consistency. Enjoy this soup with a slice of toasted sourdough for the perfect meal!