A delightful and creamy soup made with roasted red peppers and tomatoes, perfect for a cozy meal.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the peppers and tomatoes.
Place the red bell peppers and tomatoes on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skins are charred.
Roasting enhances the natural sweetness of the vegetables.
Remove the roasted vegetables from the oven and let them cool slightly. Peel off the skins and discard the seeds from the peppers.
Peeling the vegetables ensures a smoother soup texture.
Blend the roasted peppers and tomatoes in a blender until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Pour the blended mixture into a saucepan and bring to a gentle simmer over medium heat.
Stir occasionally to prevent sticking.
Add the salt, white pepper, and butter to the saucepan, stirring until the butter is melted and incorporated.
Taste and adjust the seasoning as needed.
Stir in the heavy cream and simmer for an additional 5 minutes.
Adding cream at the end prevents it from curdling.
Serve the soup hot, garnished with fresh basil sprigs.
Serve with crusty bread for a complete meal.
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