Easy Irish Tomato and Red Pepper Soup

How to Make Easy Irish Tomato and Red Pepper Soup at Home

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Ingredients

• 6 medium fresh tomatoes
• 2 large red bell peppers
• 1 medium onion
• 4 cups vegetable stock
• 1 cup fresh basil leaves
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the red bell peppers in half, remove seeds, and place them cut-side down on a baking sheet.

3. 3

   Roast the red peppers in the preheated oven for about 25-30 minutes or until the skin is blistered and charred.

4. 4

   While the peppers are roasting, chop the onion and garlic.

5. 5

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until the onion is translucent.

6. 6

   Remove the roasted red peppers from the oven and let them cool slightly. Once cool, peel off the charred skin and chop the peppers.

7. 7

   Add the chopped tomatoes, roasted red peppers, vegetable stock, salt, and black pepper to the pot. Bring to a boil.

8. 8

   Reduce heat and simmer for 20 minutes, allowing the flavors to meld.

9. 9

   Add the fresh basil leaves and lemon juice to the pot. Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a blender.

10. 10

    Taste and adjust seasoning if necessary. Serve hot, garnished with additional basil leaves if desired.