Can I use canned tomatoes instead of fresh?
Yes, use two 28-oz cans of whole tomatoes, drained. Roast them alongside the peppers, onion, and garlic for 25–30 minutes for comparable caramelization.
Do I need to peel the tomatoes after roasting?
No. After roasting, the skins soften significantly and blend seamlessly into the soup. Straining through a fine-mesh sieve is optional if you prefer an ultra-smooth texture.
How can I make this soup creamier?
Stir in heavy cream, crème fraîche, or a splash of whole milk after blending. Start with 1/4 cup and adjust to taste; avoid boiling once cream is added.
Can this soup be frozen?
Yes. Cool completely, transfer to freezer bags or airtight containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, stirring occasionally.
What's the best way to blend this soup?
Use an immersion blender directly in the pot for convenience, or work in batches with a stand blender. Blend until completely smooth, 2–3 minutes.