Creamy Roasted Tomato and Pepper soup
The roasted vegetables give the soup a rich, smoky flavor that will satisfy you during cool summer nights or cold rainy days. Serve with a side of bread to make it a complete meal or a hearty grilled cheese sandwich.
Ingredients
- 500 grams tomatoes (about 4 tomatoes)
- 2 small bell peppers (or 1 medium-sized peppers)
- 1/2 onion
- 5 cloves garlic
- olive oil
- 2 cups vegetable broth
- 1/2 cup heavy cream (optional, but recommended)
- 1/4 cup basil
- salt
- pepper
- creole seasoning (spice & herbs, if not available, use garlic and onion powder).
Roux (optional but recommended)
- 2 tbsp butter
- 2 tbsp flour
Instructions
- Preheat the air fryer to 375 degrees F (oven method, please see below).
- Cut tomatoes and bell peppers into large chunks.
- Toss the vegetables, peppers, and tomatoes with olive oil, salt, pepper, and creole seasoning (if not available, add garlic and onion powder instead).
- Add the veggies on a baking sheet and roast in the air-fryer for 18-22 minutes or until tender and slightly charred.
- While the vegetables are roasting, chop the onion, garlic, and basil.
- In a pan, add oil and saute onion and garlic for a few minutes until aromatic. Add the basil, finish sauteeing for another minute, and remove from heat.
- Once the vegetables are roasted, transfer roasted vegetables, sauteed onion, garlic, basil, and vegetable broth to a blender or food processor. Blend or process until smooth (be your judgment, and blend to your liking).
- In a saucepan, make the roux by melting the butter and then the flour. Cook the roux, whisking constantly, for 2-3 minutes or until it is light brown in color; do not burn it. (roux is optional)
- Add the tomato and pepper soup mixture to the roux and mix.
- If using heavy cream, add to the saucepan and bring the soup to a complete boil. If not using heavy cream, skip and bring the soup to a boil.
- Taste and adjust to your liking. (Add salt or other seasoning if needed. If it is too salty, add a little bit more broth or heavy cream).
- Serve hot, garnished with more heavy cream, basil, and a grilled cheese sandwich.
Notes
MExtra Tips:
- For a richer flavor, roast the vegetables for an additional minute 5-10 minutes.
- If you don't have a blender or food processor, mash the roasted vegetables with a fork or potato masher or blend with a hand-held immersion blender.
- For a vegan soup, use vegetable broth and omit the heavy cream.
- Garnish with your favorite toppings, such as chopped fresh herbs, croutons, or shredded cheese.
Nutrition
Calories: 286kcalCarbohydrates: 20gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 65mgSodium: 709mgPotassium: 597mgFiber: 4gSugar: 10gVitamin A: 4189IUVitamin C: 89mgCalcium: 66mgIron: 1mg
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