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

Equipment

  • Slow Cooker
  • Baking Sheet
  • Immersion Blender

Ingredients
  

  • 8 Roma tomatoes, halved
  • 2 red bell peppers, seeded and quartered
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons fresh basil, chopped

Instructions
 

  • Preheat the oven to 400 degrees. Place the tomato halves and red pepper quarters on a baking sheet. Roast for 20 minutes until the edges begin to char.
  • Transfer the roasted tomatoes and peppers to the slow cooker. Add the diced onion, minced garlic, vegetable broth, oregano, smoked paprika, salt, and black pepper.
  • Cover and cook on low for 6 hours or on high for 3 hours.
  • Use an immersion blender to puree the soup until smooth. Stir in the heavy cream.
  • Ladle into bowls and top with fresh basil before serving.

Notes

Roasting the tomatoes and peppers first deepens the flavor, so do not skip that step even if you are short on time. If the soup seems too thick after blending, add a splash more broth. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing their creamy texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Immersion Blender