Ingredients: Gather roasted red peppers, canned tomatoes, onion, garlic, vegetable broth, olive oil, and seasoning like basil, thyme, salt, and pepper.
Preparation: Roast red peppers until charred, then peel and remove seeds. Sauté chopped onion and garlic in olive oil until softened.
Blending: In a blender, combine roasted red peppers, sautéed onion and garlic, canned tomatoes, and vegetable broth. Blend until smooth.
Seasoning: Add dried basil, thyme, salt, and pepper to the blended mixture. Adjust seasoning to taste.
Simmer: Pour the soup into a pot and simmer over low heat for 15-20 minutes to allow flavors to meld.
1. Serve: Ladle the soup into bowls and garnish with a drizzle of olive oil, a sprinkle of fresh herbs, and a dollop of sour cream or Greek yogurt if desired.