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- 4 medium red bell peppers - 6 ripe tomatoes, chopped - 1 medium onion, finely chopped - 3 cloves garlic, minced - 3 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and black pepper to taste - Fresh basil leaves for garnish - Crème fraîche or heavy cream for drizzling (optional) To make roasted red pepper tomato soup, you need fresh and tasty ingredients. Red bell peppers give a sweet taste. Tomatoes add richness and acidity. Onions and garlic bring depth. The broth makes it smooth and warm. Spices like basil and smoked paprika elevate the flavor. Olive oil adds healthy fat and helps cook the veggies. Salt and pepper balance the dish. Finally, fresh basil and cream make it look great. A serving of this soup has about 200 calories. It contains around 10 grams of fat, 4 grams of protein, and 28 grams of carbs. Red bell peppers deliver vitamin C and antioxidants. Tomatoes provide lycopene, known for heart health. Onions have quercetin, which may help reduce inflammation. Garlic supports your immune system. This soup is both tasty and good for you. Enjoying a bowl can help you feel full while fueling your body. {{ingredient_image_2}} 1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This heat will help roast the peppers perfectly. 2. Prepare the Bell Peppers: Take four medium red bell peppers. Cut them in half and remove the seeds and stems. Place them cut-side down on a baking sheet. Make sure they have space between them for even roasting. 3. Roasting Process: Roast the peppers for about 25 to 30 minutes. Look for the skin to blister and char lightly. This adds a deep flavor to your soup. 1. Sautéing Onion and Garlic: While the peppers roast, warm two tablespoons of olive oil in a large pot over medium heat. Add one finely chopped onion. Sauté it for about 5 minutes until it is soft and translucent. 2. Adding Garlic: Next, add three minced garlic cloves to the pot. Stir frequently for one minute. Be careful not to burn the garlic, as it can change the soup's flavor. 1. Blending the Soup: Once the peppers are done roasting, remove them from the oven. Let them cool slightly. Peel off the skin and chop the peppers into smaller pieces. Add these to the pot with the onion and garlic, along with six chopped tomatoes, three cups of vegetable broth, one teaspoon of dried basil, and one teaspoon of smoked paprika. Season with salt and black pepper. Bring the mixture to a gentle simmer for about 20 minutes. 2. Final Blending: Use an immersion blender to blend the soup until it is smooth. If you prefer, you can use a regular blender. Just let the soup cool slightly before blending in batches. 3. Serving Suggestions: Taste the soup and adjust the seasoning if needed. For a creamy touch, stir in crème fraîche or heavy cream. Serve hot, garnished with fresh basil leaves. Drizzle extra crème fraîche on top for a lovely finish. To boost the taste of your soup, try adding these spices and herbs: - A pinch of cayenne for heat - A teaspoon of oregano for a classic touch - Fresh parsley for brightness Adjust the seasoning based on your preferences. If you like it sweeter, add a bit of sugar. For a smoky flavor, increase the smoked paprika. To get the perfect consistency, blend the soup until it’s smooth. If it’s too thick, add more broth. If it’s too thin, simmer it longer to thicken. Avoid common blending mistakes by letting the soup cool slightly if using a regular blender. This helps prevent splattering. An immersion blender works best for easy blending while keeping it in the pot. To serve everything hot, plan your steps wisely. Start roasting the peppers first. While they cook, you can chop the onion and garlic. For busy cooks, prep the ingredients ahead. Chop the veggies the night before. This way, you can whip up the soup in under 30 minutes on a busy day. Pro Tips Roasting Peppers for Maximum Flavor: To enhance the sweetness and smokiness of the red peppers, ensure they are roasted until the skin is blistered and charred. This adds depth to your soup. Choosing the Right Tomatoes: Use ripe, in-season tomatoes for the best flavor. If fresh tomatoes are not available, high-quality canned tomatoes can be a great substitute. Texture Control: For a chunkier soup, blend only half of the mixture and leave the rest unblended. This adds a delightful texture to your roasted red pepper tomato soup. Garnish for a Touch of Elegance: Fresh basil leaves not only add color but also a burst of fresh flavor. For an extra layer of richness, drizzle some crème fraîche or heavy cream just before serving. {{image_4}} You can easily make this soup vegan and gluten-free. Just skip the crème fraîche or heavy cream. Use a plant-based cream if you want a creamy touch. For gluten-free options, this soup is naturally free of gluten. If you want to lower the sodium, use low-sodium vegetable broth. You can also skip the added salt. Fresh ingredients add lots of flavor without the extra sodium. Want to add some protein? You can stir in cooked chicken or crispy bacon. This will give the soup a hearty feel. You can also add beans for a different texture. Try mixing in other veggies too. Carrots or spinach can add color and nutrition. Adding a dash of cayenne pepper can spice things up. Experiment with flavors to find your perfect bowl. Pair this soup with some crusty bread or a fresh salad. Grilled cheese sandwiches also make a great side. For a fun twist, serve the soup in bread bowls. You can hollow out a small loaf and fill it with soup. This adds flavor and makes for an eye-catching presentation. To store leftover soup in the refrigerator, let it cool first. Place the soup in an airtight container. It will stay good for up to five days. When you want to eat it, reheat the soup on the stove over low heat. Stir often for even warming. You can also use a microwave, but watch it closely to avoid hot spots. For long-term storage, freezing the soup is best. Allow it to cool completely, then pour it into freezer-safe bags or containers. Remove as much air as possible. Label the bags with the date. The soup can last for three months in the freezer. When you are ready to eat it, thaw in the fridge overnight. Reheat on the stove or microwave. Be aware that freezing may change the texture slightly, but the taste will still be delicious. You can get creative with leftover soup! Use it as a sauce for pasta or a base for a stew. It can also be blended into a smoothie bowl for extra flavor. For garnishes like fresh basil or crème fraîche, store them separately in the fridge. This keeps them fresh and ready to use when you serve the soup again. Can I use canned tomatoes instead of fresh? Yes, you can use canned tomatoes. They save time and still taste great. Look for whole peeled canned tomatoes or diced tomatoes for the best flavor. Just drain the excess liquid before adding them to the pot. How can I make the soup spicier? To add heat, mix in red pepper flakes or diced jalapeños. You can also add a dash of hot sauce when blending. Start small, then taste and adjust to your liking. Is it possible to make this soup in a slow cooker? Absolutely! Roast the peppers first for flavor. Then, combine all ingredients in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Blend when done. Can I roast the peppers on the stovetop instead? Yes, you can roast peppers on the stovetop. Use a skillet over medium-high heat. Char the peppers until blackened, turning often. Transfer them to a bowl and cover with plastic wrap. This method makes peeling easier. What can I use if I don’t have vegetable broth? If you lack vegetable broth, water works in a pinch. You can also use chicken broth for added flavor. Just adjust the seasoning to avoid overpowering the soup. Can I substitute different types of peppers? Yes, feel free to mix and match. Yellow or orange bell peppers add sweetness. You can also try poblano or Anaheim peppers for a smoky flavor. Just keep the same amount for balance. This blog post covered how to make a delicious roasted red pepper tomato soup. We went through the key ingredients, like bell peppers and tomatoes, and highlighted their health benefits. You learned step-by-step instructions for preparation, cooking, and blending. Tips and variations offered extra flavor and dietary options. Plus, we explored storage techniques and answered common questions. Enjoy creating this tasty soup and make it your own! With a few tweaks, you can impress anyone at your table.

Roasted Red Pepper Tomato Soup

A delicious and creamy soup made with roasted red peppers and fresh tomatoes, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 200 kcal

Ingredients
  

  • 4 medium red bell peppers
  • 6 ripe tomatoes, chopped
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • to taste salt and black pepper
  • for garnish fresh basil leaves
  • for drizzling crème fraîche or heavy cream (optional)

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). This will prepare the cooking environment for roasting the peppers.
  • Carefully halve the red bell peppers, removing the seeds and stems. Place them cut-side down on a baking sheet, ensuring they are spaced apart. Roast in the oven for approximately 25 to 30 minutes, or until the skin is blistered and lightly charred.
  • While the peppers are roasting, warm the olive oil in a large pot over medium heat. Once heated, add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent and softened.
  • Introduce the minced garlic to the pot, stirring frequently for an additional minute. Be vigilant to prevent the garlic from burning, which may alter the flavor negatively.
  • Once the red peppers are roasted, take them out of the oven and allow them to cool slightly until you can handle them. The skin should peel off easily; discard it and chop the peppers into smaller pieces.
  • In the pot with the softened onions and garlic, add the chopped tomatoes, roasted red peppers, vegetable broth, dried basil, smoked paprika, and season with salt and black pepper. Bring the mixture to a gentle simmer and allow it to cook for about 20 minutes, enabling all the flavors to meld beautifully.
  • After simmering, use an immersion blender to blend the soup to a smooth consistency. If you prefer, you can transfer the soup to a regular blender in batches, allowing the soup to cool slightly for safe blending.
  • Taste the soup and adjust the seasoning as needed. For those who enjoy a richer, creamier texture, consider stirring in crème fraîche or heavy cream at this stage.
  • Serve the soup hot, garnished with fresh basil leaves. Drizzle extra crème fraîche on top if desired for an additional touch of elegance.

Notes

For a richer texture, add crème fraîche or heavy cream.
Keyword roasted red pepper, soup, tomato, vegetarian