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Roasted Red Pepper Tomato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 10 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Roasted Red Pepper Tomato Soup is a vibrant, comforting dish that combines the sweetness of roasted red peppers with the rich acidity of tomatoes. Roasting the peppers enhances their flavor, creating a deliciously smoky and creamy soup that’s perfect for any season. Easy to prepare on the stovetop, this soup is full of wholesome ingredients and can be enjoyed as a hearty starter or a light meal.

Ingredients

Vegetables

  • 4 large red bell peppers, roasted and peeled
  • 6 large ripe tomatoes, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Liquids

  • 4 cups vegetable broth
  • 1/2 cup water
  • 1/4 cup heavy cream or coconut cream (optional, for creaminess)

Seasonings

  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried basil
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Roast the Red Peppers: Preheat your oven to 450°F (232°C). Place the whole red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally until the skins are blackened and blistered all over. Remove from the oven and place the peppers in a bowl covered with plastic wrap or a sealed plastic bag to steam for 10 minutes. This makes peeling easier.
  2. Prepare the Soup Base: While the peppers are steaming, heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Peel and Chop Peppers: Peel the skins off the roasted peppers, remove stems and seeds, then roughly chop the peppers. Add them to the pot with the onions and garlic.
  4. Add Tomatoes and Seasonings: Add chopped tomatoes, smoked paprika, dried basil, salt, black pepper, and sugar if using. Stir well and cook for 5 minutes to allow the flavors to meld.
  5. Simmer the Soup: Pour in vegetable broth and water. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 20 minutes to soften the ingredients and let flavors develop.
  6. Blend the Soup: Turn off the heat. Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Puree until smooth and creamy.
  7. Add Cream and Adjust Seasoning: Return the blended soup to the pot if needed. Stir in heavy cream or coconut cream for extra richness if desired. Taste and adjust salt and pepper as needed. Warm through gently without boiling.
  8. Serve: Ladle the soup into bowls and garnish optionally with fresh basil leaves or a drizzle of olive oil. Serve hot with crusty bread or grilled cheese for a comforting meal.

Notes

  • For a vegan option, use coconut cream or omit cream entirely.
  • Roasting the peppers over an open flame or grill can add an extra smoky flavor.
  • Use fresh, ripe tomatoes for best flavor; canned can be substituted but will change the texture slightly.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Adjust the thickness with broth or cream to your preference.

Find it online: https://cookedbylina.com/roasted-red-pepper-tomato-soup-recipe/