1 large red bell pepper, cored, seeded, and roughly chopped
1 large onion, roughly chopped
4 cloves garlic, minced
2 tbsp olive oil
4 cups vegetable broth (or chicken broth for a richer flavor)
1 cup heavy cream or coconut cream (for vegan option)
1 tsp dried oregano
1/2 tsp dried basil
Salt and freshly ground black pepper to taste
Optional: 1/4 cup grated Parmesan cheese (for non-vegan option), fresh basil leaves for garnish, crusty bread for serving
Instructions:
Roast the vegetables: Preheat oven to 400°F (200°C). Toss the tomatoes and red bell pepper with olive oil, salt, and pepper on a large baking sheet. Roast for 30-40 minutes, or until the vegetables are softened and slightly caramelized.
Sauté the onion and garlic: While the vegetables are roasting, heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
Combine and simmer: Add the roasted tomatoes and red pepper to the pot with the onion and garlic. Stir in the vegetable broth, oregano, and basil. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld.
Blend the soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, vent the lid to prevent pressure buildup.
Stir in cream and season: Return the blended soup to the pot. Stir in the heavy cream or coconut cream. Season with salt and pepper to taste. Heat through gently, but do not boil.
Serve: Ladle the soup into bowls. Garnish with grated Parmesan cheese (if using), fresh basil leaves, and serve with crusty bread for dipping.
Notes:
For a smoother soup, strain the soup through a fine-mesh sieve after blending.
Adjust the amount of cream to your liking. Less cream will result in a lighter soup.
Feel free to add other vegetables, such as carrots or zucchini, to the roasting pan.
For a spicier soup, add a pinch of red pepper flakes.
Leftovers can be stored in the refrigerator for up to 3 days.
