- Flavorful roasted red peppers and tomatoes - A perfectly rich and creamy texture - Ready in an hour with basic pantry ingredients
- Tomatoes - Sweet peppers - Garlic - Olive oil - Tomato paste - Milk
- Heavy cream - Oregano - Sugar - Basil - Croutons
Arrange peppers, tomatoes, and garlic on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast at 400F 25-30 minutes.
Remove skins from peppers, tomatoes, and garlic and spoon into a blender.
Blend peppers, tomatoes, and garlic on high speed until completely smooth.
Bring blended pepper mixture, tomato paste, milk, heavy cream, oregano, and sugar to a simmer over medium-high heat and cook until heated through.
Fold fresh basil into soup and season with salt and pepper to taste. Serve soup warm with croutons and additional fresh basil on top. Enjoy!