A delightful and creamy roasted red pepper and tomato soup, perfect for a cozy meal.
Roast the red bell peppers over a gas flame, turning them until all sides are charred.
Ensure the peppers are evenly charred for the best smoky flavor.
Place the roasted peppers in a heatproof bowl, cover with plastic wrap, and let them steam for 10 minutes.
Steaming makes peeling the peppers much easier.
Peel off the charred skin, remove the seeds and stems, and set the peppers aside.
Use a paper towel to help remove stubborn bits of skin.
In a large pot, heat the olive oil over medium heat. Add the carrots, celery, and red onion, and sauté until softened.
Stir frequently to prevent the vegetables from sticking.
Add the roasted peppers, tomatoes, basil, balsamic vinegar, and sugar to the pot. Stir well and cook until the tomatoes break down.
Crush the tomatoes slightly with a spoon to help them break down.
Remove the pot from heat and transfer the mixture to a food processor. Blend until smooth.
Blend in batches if your food processor is small.
Return the soup to the pot, stir in the heavy cream, and heat gently until warmed through.
Do not boil after adding the cream to prevent curdling.
Serve the soup warm, garnished with a drizzle of olive oil and a fresh basil leaf.
Serve with crusty bread for a complete meal.
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