Better Than Bistro: Creamy Roasted Tomato & Pepper Soup (Perfect for Dipping!)

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat the oven to 400°F.

Place a baking sheet on the counter.

Add cherry tomatoes to the baking sheet.

Cut bell peppers and place them on the baking sheet.

Clean the onion, cut it into four pieces, and add it to the baking sheet.

Add whole garlic cloves to the baking sheet.

Drizzle olive oil over the vegetables on the baking sheet.

Sprinkle salt and black pepper over the vegetables.

Roast the vegetables in the oven for about 30 minutes until caramelized.

Remove the roasted vegetables from the oven and transfer them to a large pot.

Add fresh basil to the pot with the roasted vegetables.

Use a handheld blender to blend the mixture until smooth, adding a little water to help blend.

Place the pot on medium heat and whisk in 1 cup of heavy cream.

Once combined, transfer the soup to a serving bowl.

Top the soup with homemade croutons and fresh thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens