Introduction
Tomato and Roasted Red Pepper Soup is a vibrant, velvety, and flavor-packed dish that combines the natural sweetness of roasted red peppers with the tangy richness of tomatoes. This soup is comforting yet light, making it a perfect option for both cozy winter evenings and refreshing spring lunches. The roasting process deepens the flavors, giving the soup a smoky undertone, while fresh herbs and seasonings keep it bright and aromatic.
Why I Love This Recipe
- Flavor depth: The roasting process intensifies the peppers’ natural sweetness and adds a subtle smokiness.
- Healthy and light: Packed with vitamins A and C, antioxidants, and fiber, yet low in calories.
- Versatile pairing: Works beautifully as a starter, light main, or side dish.
- Simple but gourmet: Uses everyday ingredients, but feels like a restaurant-quality dish.
- Make-ahead friendly: Tastes even better the next day as flavors meld.
Why It’s a Must-Try Dish
This soup is a must-try because it transforms simple, affordable vegetables into a rich, luxurious bowl of comfort. It’s elegant enough for a dinner party, yet simple enough for weeknight cooking. Plus, it’s vegetarian, easily made vegan, and gluten-free—perfect for nearly any table.
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: ~160 kcal per serving
Cuisine & Course
- Cuisine: Mediterranean-inspired / Fusion
- Course: Soup / Starter / Light Main
Ingredients
- 2 large red bell peppers, roasted, peeled, and seeded (or 1 jar roasted red peppers, drained)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 (28-oz) can whole peeled tomatoes (or 4 fresh tomatoes, chopped)
- 2 cups vegetable broth
- 1 tsp smoked paprika (optional, for extra depth)
- ½ tsp dried thyme (or 1 tsp fresh thyme leaves)
- Salt and black pepper, to taste
- 2 tbsp heavy cream or coconut milk (optional, for creaminess)
- Fresh basil or parsley, for garnish
Simple Cooking Directions
- Roast or prepare peppers.
- Sauté onion and garlic.
- Add tomatoes, broth, and peppers.
- Simmer, then blend until smooth.
- Finish with cream and garnish.
Step-by-Step Preparation
Step 1: Roast the Red Peppers
- If using fresh peppers: place on a baking sheet under the broiler or directly over a flame until skins char and blister.
- Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, remove seeds, and chop.
Step 2: Build the Base
- Heat olive oil in a pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
Step 3: Add Tomatoes and Peppers
- Stir in canned tomatoes (with juices), roasted peppers, broth, smoked paprika, and thyme.
- Season lightly with salt and pepper.
Step 4: Simmer
- Bring to a boil, then reduce heat.
- Simmer for 20 minutes, allowing flavors to meld.
Step 5: Blend
- Use an immersion blender to puree until smooth (or carefully transfer to a blender in batches).
- Stir in cream or coconut milk if using.
Step 6: Adjust and Serve
- Taste and adjust seasoning.
- Ladle into bowls and garnish with basil or parsley.
How to Serve
- Serve hot with grilled cheese, garlic bread, or a side salad.
- For a dinner party, drizzle with cream and olive oil for a restaurant-style look.
- Sprinkle with croutons or roasted chickpeas for extra crunch.
Additional Recipe Tips
- For extra smoky flavor, roast tomatoes along with peppers.
- Add a pinch of red pepper flakes for heat.
- If using jarred peppers, rinse lightly to reduce brininess.
- For a silky texture, strain soup after blending.
Variations
- Vegan: Use coconut milk or skip cream.
- Spicy version: Add chipotle peppers in adobo sauce.
- Herb-rich: Add fresh basil or oregano while simmering.
- Protein boost: Stir in cooked white beans or lentils for extra heartiness.
Freezing & Storage
- Refrigerator: Store up to 4 days in an airtight container.
- Freezer: Freeze for 2–3 months. Thaw overnight in fridge before reheating.
- Reheating: Warm gently on the stove, adding broth if too thick.
Special Equipment Needed
- Large pot or Dutch oven
- Immersion blender (or standard blender)
- Baking sheet (for roasting peppers)
Conclusion
Tomato and Roasted Red Pepper Soup is a vibrant, nourishing, and versatile dish that turns humble vegetables into a truly elegant meal. Its smoky, sweet, and tangy flavors make it satisfying yet light, and the creamy finish takes it over the top. Whether served with grilled cheese on a casual evening or as a refined starter at a dinner party, this soup is a recipe you’ll want to make again and again.
Tomato and Roasted Red Pepper Soup
Description
Tomato and Roasted Red Pepper Soup is a vibrant, velvety, and flavor-packed dish that combines the natural sweetness of roasted red peppers with the tangy richness of tomatoes. This soup is comforting yet light, making it a perfect option for both cozy winter evenings and refreshing spring lunches.
Ingredients
Instructions
-
Step 1: Roast the Red Peppers : If using fresh peppers: place on a baking sheet under the broiler or directly over a flame until skins char and blister. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, remove seeds, and chop.
-
Step 2: Build the Base : Heat olive oil in a pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
-
Step 3: Add Tomatoes and Peppers : Stir in canned tomatoes (with juices), roasted peppers, broth, smoked paprika, and thyme. Season lightly with salt and pepper.
-
Step 4: Simmer : Bring to a boil, then reduce heat. Simmer for 20 minutes, allowing flavors to meld.
-
Step 5: Blend : Use an immersion blender to puree until smooth (or carefully transfer to a blender in batches). Stir in cream or coconut milk if using.
-
Step 6: Adjust and Serve : Taste and adjust seasoning. Ladle into bowls and garnish with basil or parsley.
