Rainbow Roasted Pepper Soup Recipe

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or aluminum foil.

Cut the bell peppers into halves and remove the seeds and stems. Place the peppers, cut side down, on the prepared baking sheet. Roast in the oven for 20-25 minutes, or until the skins are charred and blistered.

Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes. This will make it easier to remove the skins.

Once the peppers have cooled down, peel off the skins and discard them. Cut the peppers into small pieces.

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion is soft and translucent, about 5 minutes.

Add the roasted peppers, diced tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper to the pot. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes to allow the flavors to meld together.

Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.

Season with additional salt and pepper if needed. Serve hot, garnished with fresh basil leaves.