📖 Instructions

1. Preheat your oven to 400°F (200°C). This is *crucial* for getting those veggies nice and carmelized. I once tried it at 350°F and... well, let’s just say the flavor wasn’t quite there. Not terrible but no where near delicious.
2. Roughly chop the red bell peppers, tomatoes, onion, and garlic. Don’t worry about making them perfect; they’re all going into the blender anyway. Seriously, my knife skills are sometimes questionable, and it *always* turns out fine.
3. Toss the chopped vegetables with olive oil, salt, pepper, and Italian herbs on two large baking sheets. Make sure they’re spread out in a single layer – overcrowding steams them instead of roasting. No one likes steamed peppers! Spread them out, give 'em some room to breathe.
4. Roast for 30-40 minutes, or until the vegetables are tender and slightly charred. Keep an eye on them; you want that lovely roasted flavor, not burnt bits. Burnt bits are the enemy.
5. Remove the roasted vegetables from the oven and let them cool slightly. I usually give it about 10 minutes; hot peppers are no fun to handle.
6. In a large stockpot, heat the olive oil over medium heat. Add the crushed red pepper flakes (if using) and cook for about 30 seconds, until fragrant. Be careful not to burn them!
7. Add the roasted vegetables to the pot. Pour in the chicken broth and diced tomatoes. Bring to a simmer, then reduce the heat and cook for 15-20 minutes to let the flavors meld.
8. Using an immersion blender, carefully blend the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches. This is a MUST unless you want a kitchen covered in hot tomato soup. Ask me how I know…
9. Stir in the heavy cream (if using) and fresh basil. Season with salt and pepper to taste. I usually add a pinch of sugar to balance the acidity of the tomatoes.
10. Serve hot, garnished with a swirl of cream, a sprinkle of fresh basil, and crusty bread for dipping. Because, honestly, what’s soup without bread? It’s just… sad.