Spicy Tomato Soup - Cooking Like Kate

Ingredients

6-8 large ripe tomatoes
2 red bell peppers
1 whole garlic bulb top trimmed to expose cloves
1-2 fresh red chili peppers (adjust to your preferred level of spiciness)
1 small red onion peeled and halved
2 tbsp olive oil
1/4 cup fresh basil leaves
4 cups vegetable or chicken broth
1 tsp balsamic vinegar
Salt and pepper to taste
1/2 tsp dried oregano
1/2 cup heavy cream (optional for a creamier version)
Grated Parmesan cheese for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C).
Place the whole tomatoes, whole red bell peppers, fresh chili peppers, halved red onion, and the garlic bulb with the top trimmed to expose the cloves on a baking sheet. Drizzle them with 1 tablespoon of olive oil and sprinkle with salt, pepper.
6-8 large ripe tomatoes, 2 red bell peppers, 1 whole garlic bulb, 1-2 fresh red chili peppers, 1 small red onion, 2 tbsp olive oil, Salt and pepper to taste
Roast all the vegetables, including the garlic bulb, in the preheated oven for about 30-40 minutes or until they start to char and become tender. Check on them periodically.
Once the roasted vegetables are ready, remove them from the oven and let them cool slightly.
Squeeze the roasted garlic from their cloves.
Place all the roasted vegetables, including the roasted garlic, in a large pot. Add the fresh basil leaves, red pepper flakes, dried oregano, and pour in the vegetable or chicken broth.
1/4 cup fresh basil leaves, 4 cups vegetable or chicken broth, 1/2 tsp dried oregano
Use a hand blender to blend the soup directly in the pot until it reaches your desired consistency. Alternatively, you can transfer the mixture to a regular blender, cool it slightly, blend it, and then return it to the pot.
Heat the soup over low heat, and stir in the balsamic vinegar. If you want a creamier soup, add the heavy cream at this point and stir until well combined.
1 tsp balsamic vinegar, 1/2 cup heavy cream
Taste the soup and adjust the seasoning with salt, pepper, and more balsamic vinegar if needed.
Serve the spicy roasted tomato, red pepper, and basil soup hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.
Grated Parmesan cheese for garnish

Nutrition