Roasted Red Pepper and Tomato Soup

Roasted red pepper and tomato soup is a delicious and healthy soup that is perfect for a cold winter day. It is made with roasted red peppers, tomatoes, onions, garlic, and herbs, and is seasoned with salt, pepper, and a touch of honey. This soup is hearty and flavorful, and it is sure to warm you up from the inside out.

What is roasted red pepper and tomato soup?

Roasted red pepper and tomato soup is a soup made with roasted red peppers, tomatoes, onions, garlic, and herbs. It is seasoned with salt, pepper, and a touch of honey. This soup is hearty and flavorful, and it is perfect for a cold winter day.

Introduction to the benefits of roasted red pepper and tomato soup

Roasted red pepper and tomato soup is a healthy soup that is packed with nutrients. It is a good source of vitamins A, C, and K, as well as potassium, magnesium, and fiber. This soup is also low in calories and fat, making it a healthy option for people of all ages.

Problems that roasted red pepper and tomato soup can solve

Roasted red pepper and tomato soup can solve a variety of problems, including:

• It can help to boost your immune system.
• It can help to improve your digestion.
• It can help to reduce inflammation.
• It can help to lower your cholesterol levels.
• It can help to improve your heart health.

Steps to make roasted red pepper and tomato soup

To make roasted red pepper and tomato soup, you will need the following ingredients:

• 3 large red bell peppers
• 2 large tomatoes
• 1 large yellow onion
• 4 cloves of garlic
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup honey
• 4 cups chicken broth
• 1 cup heavy cream

Instructions:

1. Preheat your oven to 400 degrees Fahrenheit.
2. Cut the red peppers and tomatoes in half and remove the seeds.
3. Place the peppers and tomatoes cut-side down on a baking sheet.
4. Drizzle the peppers and tomatoes with olive oil and season with salt and pepper.
5. Roast the peppers and tomatoes for 20-25 minutes, or until they are soft and charred.
6. While the peppers and tomatoes are roasting, dice the onion and mince the garlic.
7. In a large pot or Dutch oven over medium heat, heat the olive oil.
8. Add the onion and cook for 5-7 minutes, or until softened.
9. Add the garlic and cook for 1 minute more.
10. Add the roasted peppers and tomatoes to the pot.
11. Add the oregano, basil, salt, pepper, and honey.
12. Stir to combine.
13. Add the chicken broth and bring to a boil.
14. Reduce heat to low and simmer for 30 minutes.
15. Puree the soup in a blender or food processor until smooth.
16. Return the soup to the pot and stir in the heavy cream.
17. Heat through and serve.

When is the best time to make roasted red pepper and tomato soup?

Roasted red pepper and tomato soup is best made during the winter months, when fresh red peppers and tomatoes are in season. However, you can make this soup any time of year using canned or frozen vegetables.