Roasted Red Pepper Tomato Soup

$To make a rich and tasty roasted red pepper tomato soup, you will need the following simple ingredients: - 4 medium red bell peppers - 6 ripe tomatoes, chopped - 1 medium onion, chopped - 3 cloves garlic, minced - 3 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish - Crème fraîche or heavy cream (optional) Each ingredient plays a key role in building the flavor. The red bell peppers add sweetness and depth. The ripe tomatoes give a fresh and tangy taste. The onion and garlic bring warmth and aroma. Herbs like basil and smoked paprika add layers of flavor. Using quality vegetable broth enhances the soup's richness. I often choose fresh ingredients for a vibrant taste. If you want to add a twist, use a mix of red and yellow peppers. It makes the soup even prettier! Remember, the crème fraîche or heavy cream is optional but adds a nice touch of creaminess. Enjoy gathering these ingredients; they’ll lead you to a hearty and satisfying meal. {{ingredient_image_1}} 1. Preheat the oven to 400°F (200°C). This helps the peppers roast evenly. 2. Cut the red bell peppers in half. Remove the seeds and stem. Place them cut-side down on a baking sheet. 3. Roast the peppers for 25–30 minutes. The skin should blister and char a bit. 4. While the peppers roast, heat 2 tablespoons of olive oil in a large pot over medium heat. 5. Add 1 chopped onion and sauté for about 5 minutes. This makes the onion soft and sweet. 6. Next, add 3 minced garlic cloves. Cook for 1 more minute. Stir often to stop burning. 1. Once the peppers are done, take them out and let them cool. Peel off the skin; it comes off easily. 2. Chop the roasted peppers into smaller pieces. Add these to the pot with the onions and garlic. 3. Add 6 chopped ripe tomatoes and 3 cups of vegetable broth to the pot. Also, add 1 teaspoon of dried basil, 1 teaspoon of smoked paprika, and salt and pepper to taste. 4. Bring the soup to a simmer. Let it cook for about 20 minutes. This helps the flavors mix well. 5. Use an immersion blender to blend the soup until smooth. If you use a regular blender, let it cool a bit before blending. 6. Taste the soup and adjust the seasoning if needed. For a creamier texture, stir in crème fraîche or heavy cream. 7. Serve the soup hot. Garnish with fresh basil leaves. Add a drizzle of crème fraîche if you want. How to know when peppers are done You will know the peppers are done when the skin is blistered and charred. This usually takes about 25 to 30 minutes at 400°F (200°C). Keep an eye on them to avoid burning. Tips for easy peeling To peel the peppers easily, place them in a bowl covered with plastic wrap after roasting. Let them steam for about 10 minutes. The steam helps loosen the skin, making it much easier to remove. Using an immersion blender vs. regular blender I prefer an immersion blender for this soup. It’s quick and keeps the soup warm. If you use a regular blender, be careful. Let the soup cool a bit before blending to avoid splatters. Achieving the desired texture For a smooth soup, blend until there are no chunks left. If you like a bit of texture, blend only part of the soup. You can even leave a few pieces of roasted peppers for added flavor. Adding herbs and spices You can boost the flavor by adding fresh herbs like thyme or parsley. A pinch of red pepper flakes adds a nice kick too. Don’t be afraid to taste and adjust as you go. Alternative cream options If you want a lighter soup, use coconut milk or cashew cream instead of heavy cream. These options add creaminess without the extra fat. They also bring unique flavors that work well with the soup. Pro Tips Choose the Right Peppers: For a sweeter flavor, opt for ripe red bell peppers. They enhance the soup's natural sweetness and add depth. Roast for Flavor: Roasting the peppers until the skin is blistered intensifies their flavor, giving the soup a rich, smoky taste. Blend for Smoothness: Using an immersion blender allows for easy blending without transferring hot soup. If using a regular blender, let the soup cool slightly to avoid splatter. Garnish Creatively: Fresh basil leaves not only add color but also enhance the aroma. Consider adding a sprinkle of chili flakes for a hint of heat. {{image_2}} You can spice up your roasted red pepper tomato soup easily. Adding chili flakes or diced jalapeños gives it a nice kick. Start with a small amount so you can control the heat. Taste as you go. If you want more heat, add more! This spice pairs well with the sweet peppers and tomatoes. It adds depth to the soup and makes it exciting. For a vegetarian twist, consider changing the broth. Instead of vegetable broth, you can use mushroom broth or even a homemade broth. This change can add a rich umami flavor. It enhances the soup while keeping it plant-based. You can also try using water for a lighter soup. Just remember to adjust the seasoning to keep the flavor strong! If you want a creamier soup, there are tasty options. Coconut milk offers a subtle sweetness and a smooth texture. It blends well with the roasted peppers and tomatoes. Cashew cream is another excellent choice. Just blend soaked cashews with water until smooth. Both options make the soup rich and comforting without dairy. To store leftovers, let the soup cool first. Then, pour it into an airtight container. The soup keeps well in the fridge for up to four days. Make sure to label it with the date. This helps you track freshness. For freezing, use a freezer-safe container or a heavy-duty freezer bag. Make sure to leave some space at the top. The soup expands as it freezes. It can last up to three months in the freezer. When you're ready to enjoy it, thaw it overnight in the fridge. To reheat, use a pot over medium heat. Stir the soup often to avoid sticking. You can also use the microwave. Heat it in short bursts, stirring in between. For the best taste, add a splash of broth or cream as it warms. This keeps it rich and flavorful. Yes, you can use canned tomatoes. They work well in this recipe. Choose whole or diced tomatoes for best results. Just make sure to drain them a bit to avoid excess liquid. Canned tomatoes often have a good flavor and can save you time. This makes cooking easier for busy days. This soup can last about 4-5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to enjoy it later, check for any signs of spoilage before eating. Reheat it on the stove or in the microwave, making sure it is hot throughout. Yes, making this soup ahead of time is smart! It allows the flavors to blend even more. Just store it in the fridge after it cools down. If you're planning for a big meal, you can also freeze it. - Best practices for meal prep: - Make the soup and let it cool. - Divide it into portions for easy reheating. - Use freezer-safe containers to avoid freezer burn. Yes, this soup is great for kids! It has a mild flavor and is full of healthy ingredients. Kids often enjoy the smooth texture. If you want, you can even add fun toppings like croutons or cheese. It’s a tasty way to get them to eat veggies. This guide covers how to make a tasty roasted red pepper tomato soup. We discussed the key ingredients, preparation steps, and cooking methods. I shared helpful tips for roasting and blending, along with flavor variations. You can store leftovers in the fridge or freeze them for later. This soup is simple to make and fun to customize. I hope you try it and enjoy every bowl!$

Roasted Red Pepper Tomato Soup

A flavorful and creamy soup made with roasted red peppers and ripe tomatoes, perfect for a cozy meal.

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Prep Time 10

Cook Time 40

Total Time 50

Course Appetizer

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

4 medium red bell peppers
6 ripe tomatoes, chopped
1 medium onion, 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 pepper
for garnish fresh basil leaves
for drizzling crème fraîche or heavy cream (optional)

Instructions

Preheat your oven to 400°F (200°C).
Cut the red bell peppers in half, remove the seeds and stem, and place them on a baking sheet cut-side down. Roast in the oven for about 25–30 minutes or until the skin is blistered and slightly charred.
While the peppers roast, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Once the red peppers are done roasting, remove them from the oven and let them cool slightly. Peel off the skin (it should come off easily) and chop the peppers into smaller pieces.
Add the chopped tomatoes, roasted red peppers, vegetable broth, basil, smoked paprika, salt, and pepper into the pot with the onions and garlic. Bring to a simmer and let it cook for about 20 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup until smooth. If using a regular blender, allow the soup to cool slightly and blend in batches.
Taste and adjust seasoning if necessary. If you prefer a creamier texture, stir in crème fraîche or heavy cream.
Serve hot, garnished with fresh basil leaves and an additional drizzle of crème fraîche if desired.

Notes

For a creamier texture, add crème fraîche or heavy cream.

Keyword roasted red pepper, soup, vegetarian