Savor the Flavor of Comfort with Roasted Red Pepper and Tomato Soup

Winter's chill has us all craving warmth and comfort. Enter Roasted Red Pepper and Tomato Soup, a delightful blend of roasted vegetables and aromatic herbs that will have your taste buds singing with delight. This easy-to-follow recipe combines the rich, smoky flavors of red peppers and tomatoes with the savory goodness of onions and garlic. Whether you're looking for a cozy weeknight dinner or a hearty lunch option, this soup is the perfect choice. Grab your apron, and let's embark on a culinary journey to create a soul-soothing bowl of Roasted Red Pepper and Tomato Soup.

Ingredients to Gather:

• 4-5 large tomatoes

• 1 small yellow onion

• 2 red bell peppers

• 3-4 cloves of garlic, peeled

• 1 tablespoon of avocado oil

• ½ teaspoon of salt

• ½ teaspoon of pepper

• 2 cups of vegetable broth

• ½ teaspoon of basil

• ¼ teaspoon of thyme

• A loaf of crusty bread for a delectable side

A Step-by-Step Guide:

1. Preheat Your Oven:

• Set your oven to a toasty 425°F (220°C). This preheating will ensure that your tomatoes, peppers, and garlic get that perfect roast.

2. Prepare the Veggies:

• While your oven is warming up, it's time to prepare your star ingredients. Cut the tomatoes and onion into wedges, and slice the red bell peppers in half lengthwise. Don't forget to remove the stems, seeds, and piths. Arrange these veggies, along with the peeled garlic cloves, on a baking pan.

3. Drizzle and Season:

• To enhance the roasted flavors, drizzle a tablespoon of avocado oil over the vegetables. Season them with ½ teaspoon of salt and ½ teaspoon of pepper. For even roasting, ensure the pepper halves are skin-side up, while the tomatoes should be seed-side up.

4. Roast to Perfection:

• Place the baking pan with your prepared veggies in the preheated oven. Let them roast for about 40–45 minutes until they become soft and slightly caramelized. Your kitchen will be filled with the tempting aroma of roasted goodness.

5. Create the Soup Base:

• While your veggies are roasting away, it's time to prepare the base for your soup. Take a large pot and add 2 cups of vegetable broth, ½ teaspoon of basil, and ¼ teaspoon of thyme. Heat this mixture over medium-high heat until it's warm and inviting, ready to embrace the roasted veggies.

6. Blend and Combine:

• Once your roasted vegetables are perfectly done, remove them from the oven. You may want to do this in two batches, using a blender. Pulse the vegetables for about 10–20 seconds, ensuring a delightful texture. After blending, stir the vegetables into the simmering broth.

7. Simmer to Perfection:

• Let your soup simmer gently, allowing all those roasted flavors to mingle harmoniously. This simmering phase elevates your soup to the next level, tantalizing your senses.

8. Serve and Enjoy:

• Ladle your Roasted Red Pepper and Tomato Soup into bowls, serving it piping hot. Pair it with some crusty bread, perfect for dipping and savoring every delicious spoonful.
  

This comforting soup is not only a treat for your taste buds but also a nutritional powerhouse, packed with the goodness of roasted red peppers, tomatoes, and aromatic herbs. Whether you're curled up by the fire or enjoying a leisurely lunch, Roasted Red Pepper and Tomato Soup is sure to warm your heart and soul. So, why wait? Grab your apron, and let the aromatic adventure begin!