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Roasted Red Pepper and Tomato Skull Soup Shooters
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Blender
  • Saucepan

Ingredients
  

  • 4 red bell peppers, halved and seeded
  • 6 ripe tomatoes, quartered
  • 1 yellow onion, quartered
  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 2 cups vegetable broth
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup heavy cream
  • Fresh basil leaves for garnish

Instructions
 

  • Preheat the oven to 425 degrees. Place the red bell peppers, tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and black pepper.
  • Roast the vegetables for 25 minutes until the edges turn dark and the tomatoes soften.
  • Transfer the roasted vegetables to a blender. Add the vegetable broth and smoked paprika. Blend until smooth.
  • Pour the blended soup into a saucepan over medium heat. Stir in the heavy cream and heat until warmed through. Adjust salt and black pepper if needed.
  • Ladle the soup into small shooter glasses. Top each with a basil leaf before serving.

Notes

Make the soup a day ahead and store it in the fridge, then reheat gently on the stove while stirring to keep the cream from separating. If the soup thickens too much after chilling, add a splash of broth to loosen it before serving. Skip the cream for a lighter version or use coconut milk if you need a dairy-free option.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Blender, Saucepan