Creamy Tomato Pepper Soup with Fresh Basil
Silky blended soup made from fresh tomatoes, roasted red bell peppers, and onions simmered in chicken broth until reduced, then enriched with heavy cream and finished with fresh basil. Balanced heat from sriracha and depth from garlic paste create a restaurant-quality soup that's naturally vegan-adaptable.
Ingredients
Instructions
- 1
Combine tomatoes, red bell peppers, and onions in a bowl.
- 2
Add salt, sriracha, sugar, and garlic paste to taste.
- 3
Pour in chicken broth and simmer until liquid reduces to 2 quarts, approximately 30-45 minutes.
- 4
Blend with a stand mixer or hand mixer until very smooth.
- 5
Add fresh basil in the last minute of blending.
- 6
Stir in heavy cream and adjust seasoning as desired.
- 7
Serve warm.
Tips
Simmer uncovered to achieve proper reduction; cover partially if evaporating too quickly.
Blend in batches if using hand mixer to avoid overflow.
Add basil at the end to preserve its fresh color and flavor.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through blending step and chill. Reheat gently, add cream and basil before serving.
Garnish with croutons, fresh basil leaf, cracked black pepper, or swirl of sour cream.
Common Mistakes
Blend too briefly to avoid grainy texture; over-blending won't harm this recipe.
Don't skip the reduction step; this concentrates tomato flavor.
Avoid boiling after adding cream to prevent curdling.