Gluten-free Roasted Red Pepper And Tomato Soup

March 12, 2024

Introduction

Welcome to another delicious recipe! Today, we're going to show you how to make a warm and comforting gluten-free roasted red pepper and tomato soup that is perfect for any time of the year. This soup is bursting with flavor and is sure to become a new favorite in your recipe collection.

Ingredients

• 4 red bell peppers
• 6 ripe tomatoes
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh basil leaves, for garnish

Instructions

1. Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the red bell peppers in half and remove the seeds and stems. Place them on the baking sheet, skin side up.
3. Cut the tomatoes in half and place them on the same baking sheet, cut side up.
4. Drizzle the olive oil over the peppers and tomatoes, then sprinkle with salt and pepper. Roast in the oven for about 30-40 minutes, or until the skins of the peppers start to blister.
5. In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
6. Once the peppers and tomatoes are done roasting, remove them from the oven and let them cool slightly. Peel off the skins of the peppers.
7. Add the roasted peppers and tomatoes to the pot with the onion and garlic. Stir in the vegetable broth, dried basil, and dried oregano.
8. Bring the soup to a simmer, then reduce the heat and let it cook for about 20-30 minutes.
9. Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.
10. Serve the soup hot, garnished with fresh basil leaves.

This gluten-free roasted red pepper and tomato soup is the perfect dish to warm you up on a cold day. It's easy to make, packed with flavor, and is sure to be a hit with your family and friends. Enjoy!