Description
A vibrant, velvety bowl of comfort that brings a gentle, warming glow to your busy weeknights. This Mediterranean-inspired soup combines the smoky sweetness of fire-roasted peppers with a savory base of aromatic vegetables and fresh herbs. Blended to a luxurious silky consistency and finished with a touch of cream, it is a restaurant-quality meal you can prepare in under 30 minutes, perfect for nourishing the body and calming the spirit after a long, hectic day.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
2 medium carrots, diced
4 cloves garlic, finely chopped
2 tablespoons tomato paste
1 teaspoon crushed red pepper flakes
1 cup fresh basil leaves
1 teaspoon fresh thyme leaves
14-ounce jar roasted red peppers, drained
14-ounce can crushed tomatoes
2 cups vegetable stock
1/2 cup heavy cream (or coconut cream for a dairy-free option)
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and carrots, cooking until softened, about 5-7 minutes.
Stir in the garlic, tomato paste, and red pepper flakes, cooking for 1 minute until fragrant.
Add the drained roasted red peppers, crushed tomatoes, vegetable stock, basil, and thyme.
Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in the heavy cream and heat through for 2 minutes.
Season with salt and pepper to taste and serve warm.
Notes
For a smoother texture, pass the soup through a fine-mesh sieve after blending. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. To make this vegan, substitute heavy cream with full-fat coconut milk or cashew cream.