Roasted Red Pepper & Tomato Soup with Basil Oil

This vibrant Mediterranean soup captures the essence of sun-ripened vegetables in their most concentrated form. By fire-roasting red bell peppers and tomatoes until their skins char and blister, you unlock deep, smoky-sweet flavors that form the foundation of this silky-smooth soup. The roasting process caramelizes the natural sugars in the vegetables, creating layers of complexity that simply can't be achieved with raw ingredients. Inspired by the coastal regions of Spain and southern France, this soup embodies the Mediterranean philosophy of letting quality ingredients shine with minimal intervention. The addition of aromatic garlic, a touch of onion, and a hint of smoked paprika enhances rather than overwhelms the starring vegetables. What truly elevates this dish is the vibrant basil oil drizzled on top—a bright, herbaceous contrast to the rich, velvety soup that adds both visual appeal and a fresh finish to each spoonful. Perfect for a light yet satisfying dinner, this soup is naturally dairy-free and packed with vitamins A and C from the peppers and tomatoes. The extra virgin olive oil in the basil drizzle provides heart-healthy fats characteristic of the Mediterranean diet. Serve it with crusty whole-grain bread for dipping, and you have a complete meal that's as nourishing as it is delicious. This soup also makes excellent leftovers and can be frozen for up to three months, making it ideal for meal prep.

Ingredients

• 4 largered bell peppers, halved and seeded
• 2 lbsplum tomatoes, halved lengthwise
• 1 mediumyellow onion, quartered
• 6 clovesgarlic cloves, peeled
• 3 tbspextra virgin olive oil, divided
• 3 cupsvegetable broth
• 1 tspsmoked paprika
• 1 tspsea salt
• 1/2 tspblack pepper, freshly ground
• 1 cupfresh basil leaves, packed
• 1/2 cupextra virgin olive oil, for basil oil
• 1 tbsplemon juice, freshly squeezed optional

Method

1. Preheat the oven to 425°F and position one rack in the upper third and another in the lower third of the oven. 0:05
2. Arrange the halved red peppers (cut side down), halved tomatoes (cut side down), quartered onion, and peeled garlic cloves on a large rimmed baking sheet. 0:05
3. Drizzle 2 tablespoons of olive oil over the vegetables and use your hands to coat them evenly. 0:04
4. Roast the vegetables in the preheated oven for 35-40 minutes, until the pepper skins are blistered and charred in spots and the tomatoes are soft and caramelized. 0:05
5. While the vegetables are roasting, prepare the basil oil. Add the fresh basil leaves and 1/2 cup olive oil to a blender or food processor. 0:04
6. Blend the basil and oil on high speed for 30-45 seconds until smooth and vibrant green. Set aside. 0:04
7. Remove the roasted vegetables from the oven and let them cool for 5 minutes until they're safe to handle. 0:04
8. Peel the skins off the roasted red peppers and discard them. The skins should slip off easily. 0:05
9. Transfer the peeled peppers, roasted tomatoes, onion, and garlic to a large pot or Dutch oven. Add the vegetable broth, smoked paprika, salt, and black pepper. 0:05
10. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety, about 2-3 minutes. Alternatively, carefully transfer the mixture in batches to a standing blender. 0:05
11. Place the pot over medium heat and bring the soup to a gentle simmer, stirring occasionally, for 5 minutes to allow the flavors to meld. 0:05
12. Taste the soup and adjust seasoning with additional salt, pepper, or a tablespoon of lemon juice if desired for brightness. 0:04
13. Ladle the hot soup into bowls and drizzle each serving generously with the basil oil. Serve immediately. 0:05