Ingredients
Scale
- 4 large ripe tomatoes, peeled and chopped
- 2 red bell peppers, roasted and peeled
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Start by roasting the red bell peppers on an open flame or in the oven until the skin is charred. Once roasted, place them in a bowl covered with a kitchen towel to steam for 10 minutes. Peel off the charred skin, remove the seeds, and chop the peppers into strips.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent—about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the peeled, chopped tomatoes and cook for about 10 minutes, allowing the mixture to soften.
- Add the roasted red peppers and smoked paprika to the tomato mixture. Stir well to combine, ensuring the spices distribute evenly, giving the soup a rich, smoky flavor.
- Pour in the vegetable broth, bring to a boil, then reduce heat to low. Let simmer uncovered for 20-25 minutes, allowing flavors to meld. Season with salt and pepper to taste.
- Using an immersion blender or regular blender, purée the soup until smooth. Return to heat and reheat gently. Strain through a fine sieve for extra smoothness if desired.
Notes
- For added depth, add a dash of smoked paprika during blending.
- Use high-quality roasted peppers for the best smoky flavor.
- This soup can be garnished with fresh herbs or a drizzle of olive oil for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (approx. 250 ml)
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
