Recipe of the Day: Roasted Tomato and Red Pepper Soup 🥣  

Healthy Fact of the Day: Tomatoes and red peppers are rich in antioxidants like vitamin C and lycopene, which may help protect your cells from damage and boost your immune system. This soup is a delicious way to enjoy these nutritious ingredients.

Now, let's dive into the recipe!

Roasted Tomato and Red Pepper Soup

Ingredients:

6 ripe tomatoes, halved
2 red bell peppers, halved and seeds removed
1 onion, peeled and quartered
4 cloves garlic, unpeeled
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
4 cups vegetable broth
1/2 cup heavy cream (optional, for a creamier soup)
Fresh basil leaves for garnish (optional)

Instructions:

Preheat your oven to 400°F (200°C).
Place the halved tomatoes, red bell peppers, quartered onion, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with dried basil, dried oregano, salt, and pepper.
Roast the vegetables in the preheated oven for 30-40 minutes or until they are soft and slightly charred.
Remove the vegetables from the oven and let them cool slightly. Once they are cool enough to handle, peel the garlic cloves.
Transfer the roasted vegetables to a blender or food processor. Add the vegetable broth and blend until smooth. You may need to do this in batches depending on the size of your blender or food processor.
Pour the blended soup into a large pot and heat it over medium-low heat. If desired, stir in the heavy cream for a creamier texture. Heat the soup until it's warmed through.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve your Roasted Tomato and Red Pepper Soup hot, garnished with fresh basil leaves if desired.