Looking for a heartwarming soup recipe that packs a flavourful punch? This Roasted Red Pepper and Tomato Soup with Grandma’s Hot Sauce combines the smoky sweetness of roasted red bell peppers and ripe tomatoes with a kick of heat from Grandma’s signature hot sauce. Perfect for cozy nights or as a crowd-pleasing appetiser, this soup is not only rich and delicious but also easy to make. Plus, the addition of fresh basil and an optional creamy swirl takes this classic to the next level. Follow this simple recipe to create a bowl full of comfort and spice!
Ingredients
• 4 large red bell peppers
• 6 medium ripe tomatoes
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 3 tablespoons Grandma’s Hot Sauce
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Optional: 1/4 cup heavy cream or coconut milk for extra creaminess
Instructions:
1. Roast the Vegetables:
• Preheat your oven to 425°F (220°C).
• Cut the red bell peppers into halves and remove the seeds. Cut the tomatoes in half as well.
• Place the peppers and tomatoes cut side down on a baking sheet lined with parchment paper.
• Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper.
• Roast for 25-30 minutes, or until the skins of the peppers are charred and the tomatoes are soft.
• Once done, remove the baking sheet from the oven and let the peppers cool for a few minutes. Peel off the skins from the roasted peppers.
2. Sauté the Aromatics:
• In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
• Add the diced onion and cook until softened, about 5 minutes.
• Add the minced garlic and smoked paprika, sautéing for an additional 2-3 minutes until fragrant.
3. Simmer the Soup:
• Add the roasted red peppers and tomatoes to the pot, followed by the vegetable broth.
• Stir in the hot sauce and bring the mixture to a boil.
• Reduce the heat and let the soup simmer for 15 minutes to allow the flavors to blend.
4. Blend the Soup:
• Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
• If you prefer a creamier soup, stir in the heavy cream or coconut milk at this point.
5. Season and Serve:
• Taste the soup and season with additional salt and pepper as needed.
• Ladle the soup into bowls and garnish with fresh basil leaves. For an extra touch, drizzle with a little olive oil or cream.
