Tomato soup goes grownup with a few savory twists. Roasted Red Pepper and Tomato Soup is smoky, sweet, and surprisingly simple. Extra veggies add a nutritious boost, while fragrant herbs ramp up the flavor. P.S. No roasting required, so use that extra time for other grown-up pursuits like finding a good wine for pairing.
Heat olive oil in a dutch oven over medium high heat. Add the onion, carrots, and celery, toss to coat in the fat, and saute, stirring occasionally, until the vegetables are soft, 9-10 minutes. Add the garlic, paprika, and oregano and cook, stirring frequently, 1 minute more.
Add the roasted peppers and tomatoes, vinegar, broth, salt, and pepper.
Bring the liquid to a simmer and cook 20-25 minutes, until the vegetables are very soft and the flavors have melded.
Puree using an immersion blender or in a stand blender. Taste for seasoning and adjust with salt and pepper. Stir in the heavy cream, if using.
Portion into bowls and garnish with toasted almonds and fresh basil. Serve immediately.