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Tomato basil soup is a culinary classic that evokes feelings of warmth and comfort. This rich, creamy soup has captivated palates across the globe, becoming a staple on menus from cozy cafés to fine dining establishments. Whether enjoyed on a chilly winter evening or paired with a fresh loaf of crusty bread during a summer picnic, the delightful combination of ripe tomatoes and fragrant basil creates a dish that transcends seasons.

Creamy Roasted Red Pepper Penne

Discover the ultimate comfort food with this creamy tomato basil soup recipe. It's a delightful blend of fresh tomatoes and aromatic basil that's perfect for any season. From its Mediterranean origins to its numerous health benefits, this soup is not only satisfying but nourishing. Learn the secrets to achieving the perfect creamy texture and rich flavor, along with tips on ingredient selection. Enjoy this classic dish as a warm starter or a hearty main course. Your taste buds will thank you!
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Ingredients
  

12 oz penne pasta

3 large red bell peppers

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup heavy cream

1 cup vegetable broth

1/2 cup grated Parmesan cheese (plus extra for serving)

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Roast the Red Peppers: Preheat your oven to 425°F (220°C). Arrange the whole red bell peppers on a baking sheet, ensuring they are spaced apart. Roast in the oven for 25-30 minutes, flipping them halfway through, until the skin is charred and blistered. Once roasted, remove the tray from the oven and cover the peppers with a kitchen towel for about 10 minutes to steam them. This will make peeling easier. After cooling, carefully peel off the skins, and discard the stems and seeds. Chop the peeled peppers into bite-sized pieces.

    Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook it according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until softened and translucent. Then, add the minced garlic and continue to cook for an additional minute, stirring frequently, until the garlic is fragrant.

        Make the Sauce: Once the onion and garlic are ready, add the roasted red peppers to the skillet. Pour in the vegetable broth and sprinkle in the Italian seasoning. Allow the mixture to come to a gentle simmer and let it cook for about 5 minutes to blend the flavors. Afterward, remove from heat and let it cool slightly. Transfer the mixture to a blender and puree until smooth and creamy.

          Combine Ingredients: Return the pureed roasted red pepper sauce to the skillet over low heat. Stir in the heavy cream and grated Parmesan cheese, mixing thoroughly until the cheese melts and the sauce is well combined. Season with salt and pepper to taste, adjusting to your preference.

            Toss the Pasta: Add the drained penne pasta to the creamy sauce in the skillet. Gently stir to coat all the pasta with the sauce evenly. Allow it to heat through for an additional 2-3 minutes over low heat.

              Serve: Distribute the creamy roasted red pepper penne onto plates or in shallow bowls. Garnish with extra grated Parmesan cheese and fresh basil leaves for a burst of color and flavor. Enjoy your delightful dish!

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings