Ingredients
Scale
- 2 large red bell peppers
- 1 can (28 ounces) crushed tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth (or chicken broth)
- 1 teaspoon olive oil
- 1 teaspoon sugar (optional)
- Salt and pepper (to taste)
- Fresh basil leaves (for garnish)
Instructions
- Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast them for about 20-25 minutes, turning halfway through until they’re charred and blistered.
- Once roasted, remove the peppers from the oven and place them in a bowl, covering it with plastic wrap for about 10 minutes. This helps steam them, making it easier to peel off the skin.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 5 minutes).
- Peel the roasted peppers, remove the seeds, and chop them. Add the chopped peppers to the pot.
- Pour in the crushed tomatoes and vegetable broth. Stir to combine and add sugar, salt, and pepper. Bring the mixture to a simmer.
- Let it simmer for about 15-20 minutes to allow the flavors to meld. If you want a smoother texture, use an immersion blender to puree the soup until creamy.
- Serve hot and garnish with fresh basil leaves for a burst of flavor.
- Prep Time: 15
- Cook Time: 30