- Preheat the oven to 400°F (200°C).
- Place red bell peppers, tomatoes, onion, and garlic cloves on a baking sheet.
- Drizzle olive oil over the vegetables and season with salt and black pepper. Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes or until the vegetables are charred and softened.
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Transfer the roasted vegetables to a blender. Add vegetable broth, dried basil, dried oregano, smoked paprika, and red pepper flakes.
- Blend until smooth and creamy.
- Pour the blended mixture into a pot and heat over medium heat.
- If using, stir in the heavy cream for added richness.
- Bring the soup to a simmer and let it cook for an additional 10 minutes, allowing the flavors to meld.
- Adjust salt and pepper to taste.
- Ladle the Roasted Red Pepper and Tomato Soup into bowls.
- Garnish with chopped fresh basil and serve with croutons or bread on the side.
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