Vegan Tomato and Red Pepper Soup

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When the weather gets chilly, nothing warms you up quite like a bowl of comforting soup. This Vegan Tomato and Red Pepper Soup is a vibrant, rich blend of flavors that speaks to the heart of cozy meals. Packed with fresh ingredients, it’s a delightful dish that brings a burst of color to your table.

Imagine enjoying a creamy, hearty soup that’s not only satisfying but also completely plant-based. This recipe is perfect for those who want to indulge without sacrificing flavor. The combination of roasted red peppers and ripe tomatoes creates a symphony of taste that dances on your palate.

Whether you’re hosting friends or simply enjoying a quiet evening at home, this tomato and red pepper soup will impress everyone. It’s quick to prepare, making it a go-to recipe for busy weeknights or leisurely weekends.

Hearty Vegan Tomato and Red Pepper Soup Recipe

This Vegan Tomato and Red Pepper Soup is bursting with flavor, combining the sweetness of roasted red peppers with the acidity of ripe tomatoes. It’s smooth, creamy, and utterly comforting, making it perfect for a quick lunch or dinner.

Ingredients

4 large ripe tomatoes, chopped
2 red bell peppers, roasted and peeled
1 medium onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1 tablespoon olive oil
1 teaspoon dried basil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent, about 5 minutes.
Add Vegetables: Stir in the chopped tomatoes and roasted red peppers. Cook for another 5-7 minutes until the tomatoes break down.
Blend the Soup: Pour in the vegetable broth and add dried basil. Bring to a simmer and cook for 15-20 minutes. Use an immersion blender to puree the soup until smooth.
Season: Taste and adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls and garnish with fresh basil leaves if desired. Enjoy hot!