Ingredients
- 3 red bell peppers, roasted, peeled, and chopped (or 1 jar roasted red peppers, drained)
- 4 cups tomatoes (canned whole or fresh roasted Roma), chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 3 cups vegetable or chicken broth
- 1 tbsp tomato paste
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper, to taste
- 1/4 cup heavy cream or coconut milk (optional)
- Fresh basil or parsley, for garnish
Instructions
- Roast red bell peppers until charred, then peel, seed, and chop. Use jarred roasted peppers if short on time.
- Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste, roasted red peppers, and tomatoes.
- Pour in broth, add smoked paprika if using, and season with salt and pepper.
- Bring to a simmer and cook for 20–25 minutes to blend flavors.
- Use an immersion blender (or regular blender in batches) to puree the soup until smooth.
- Stir in cream or coconut milk if desired, and adjust seasoning.
- Serve hot, garnished with fresh herbs or a swirl of cream.
Notes
- Add roasted carrots or sweet potatoes for added depth and sweetness.
- For spice, include red pepper flakes or cayenne.
- Blend in cream cheese for extra richness.
- Cool and freeze leftovers for up to 3 months.
- Serve chilled with a squeeze of lemon for a refreshing summer version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 8g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
