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Roasted Red Pepper Tomato Basil Soup

This soup is a creamy blend of roasted red peppers, tomatoes, and fresh basil. It's the perfect accompaniment for grilled cheese.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Servings 8

Equipment

  • 1 Soup Pot
  • 1 immersion blender
  • 1 Knife
  • 1 Cutting Board

Ingredients
  

  • 3 bell peppers
  • 3-4 cups fresh diced tomatoes (or 2x 14 oz cans)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 tsp sugar
  • 1/4 cup white wine
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 small handful of fresh basil, some will be for garnish
  • 1 tsp fresh thyme or 1/4 tsp dried
  • salt and pepper to taste

Instructions
 

  • If you're using a jar of peppers you can skip this step. Fire up your oven to 425F. Cut your bell peppers in half, remove stems, and scoop out the seeds.
  • Rub or brush the peppers with olive oil and toss onto a sheet pan. Pop them in the oven until they start to char and blister. Remove the pan from the oven and let them cool. Once they are cooled peel off the skins and discard.
  • Meanwhile heat a soup pot over medium heat. Add butter and a tablespoon of olive oil. Sautee onions until translucent, stirring frequently. Then add garlic and cook for another minute. Add chopped tomatoes and cook a few more minutes while stirring.
  • Deglaze the pot with wine and cook for a minute or two. Add broth, roasted peppers, herbs, and sugar. Cook until it begins to bubble, stirring occasionally.
  • Remove from heat and let cool slightly. Use immersion or regular blender to puree the soup until it's at your desired consistency. Return the pot to the burner on low-medium heat. Give it a taste and season with salt and pepper. If it needs a bit more sweetness add another pinch of sugar until you're happy. Stir until warmed through.
  • Serve in bowls with a sprinkle of fresh chopped basil and parmesan cheese. A dollop of sour cream goes really well too. Even better when you dunk a grilled cheese sandwich into it. Enjoy!

Notes

You can substitute fresh tomatoes for canned, and fresh peppers for a jar of roasted red peppers. 
Fresh herbs can be substituted with dried. Use much less volume if dried.