If you’re craving a bowl of comfort that bursts with vibrant flavors and a touch of smoky sweetness, then this Roasted Red Pepper Tomato Soup Recipe is absolutely for you. It’s an irresistible blend of roasted red bell peppers and luscious tomatoes that delivers a creamy, velvety texture without any heavy cream. Trust me, this soup is more than just a meal—it’s like wrapping yourself in a warm, inviting hug on a chilly day, with layers of flavor you’ll want to revisit again and again.
Ingredients You’ll Need
Getting this Roasted Red Pepper Tomato Soup Recipe just right is all about fresh, simple ingredients that come together to create a symphony of taste and color. Each component adds its own character, from the sweetness of the roasted peppers to the savory depth of the garlic and herbs.
- Red bell peppers (2 large): Roasting these brings out their natural sweetness and adds a smoky depth essential for that rich soup flavor.
- Crushed tomatoes (1 can, 28 ounces): A tomato soup classic that provides body, tang, and vibrant color to the dish.
- Onion (1 medium, chopped): Adds a gentle savory background that perfectly balances the acidity of the tomatoes.
- Garlic (3 cloves, minced): Gives a fragrant warmth and just the right kick to brighten the soup.
- Vegetable broth (2 cups): Creates the perfect liquid base that melds all the flavors without overpowering the fresh ingredients.
- Dried basil (1 teaspoon): Infuses the soup with subtle herbal notes that complement both the peppers and tomatoes.
- Salt and pepper (to taste): Enhances and balances every flavor layer—don’t skip this!
- Fresh parsley (for garnish): Adds a pop of fresh green color and a hint of brightness right before serving.
How to Make Roasted Red Pepper Tomato Soup Recipe
Step 1: Roast the Red Bell Peppers
First things first, preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast them for about 25 to 30 minutes until the skins blister beautifully. This roasting process transforms the peppers by enhancing their natural sugars and introducing that lovely smoky hint that sets the tone for the soup.
Step 2: Peel and Chop the Peppers
Once roasted, let the peppers cool enough to handle comfortably. Then carefully peel off their skins—they should come off easily thanks to the roasting—and chop the fleshy, tender peppers into bite-sized pieces. This step ensures smooth blending later and concentrates that roasted flavor in every spoonful.
Step 3: Sauté Onion and Garlic
Heat some olive oil in a large pot over medium heat. Toss in the chopped onion and let it cook until translucent, about 5 minutes—that soft, sweet aroma signals you’re on the right path. Next, add the minced garlic and sauté for just another minute; be careful not to burn it so you keep its lovely fragrance alive.
Step 4: Combine Ingredients and Bring to a Boil
Now comes the fun part. Add your chopped roasted red peppers, crushed tomatoes, vegetable broth, dried basil, salt, and pepper right into the pot. Stir everything well and bring the mixture to a boil. This allows the flavors to mingle nicely before the gentle simmer.
Step 5: Simmer and Blend Until Smooth
Turn the heat down and let your soup simmer for 15 to 20 minutes. This simmering helps meld all the ingredients into a harmonious blend. Afterward, blend the soup until perfectly smooth using an immersion blender right in the pot or transfer it in batches to a regular blender. The creamy texture without any cream will amaze you.
Step 6: Season and Serve
Give the soup a quick taste and adjust the seasoning with a pinch more salt or pepper if needed. Ladle it into bowls, sprinkle fresh parsley on top for a burst of color and freshness, and serve it up hot. This simple step takes your Roasted Red Pepper Tomato Soup Recipe from great to unforgettable.
How to Serve Roasted Red Pepper Tomato Soup Recipe
Garnishes
Fresh parsley is a classic finishing touch that leaves a fresh herbal note. For a creamy twist, a drizzle of well-churned olive oil or a dollop of thick Greek yogurt can add lovely richness and a visual pop that makes your soup bowl look truly inviting.
Side Dishes
Pair this soup with crusty bread, like a rustic sourdough or warm garlic baguette, to soak up every last drop and add a satisfying crunch. A crisp green salad with lemon vinaigrette also complements the smooth texture and smoky flavor beautifully, balancing the meal perfectly.
Creative Ways to Present
If you’re hosting, serve this Roasted Red Pepper Tomato Soup Recipe in small cups or mini bowls as a starter to wow your guests. For a fun twist, try topping the soup with toasted pine nuts or a sprinkle of smoked paprika for an extra layer of flavor and eye-catching color.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container so it stays fresh and retains all those gorgeous flavors without absorbing fridge odors or losing its vibrancy.
Freezing
This soup freezes beautifully, making it an excellent make-ahead meal option. Simply cool the soup completely, pour it into freezer-safe containers or bags, and freeze for up to 3 months. When you want a quick, nourishing meal, just thaw and reheat.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking or burning. You can also microwave it in a microwave-safe bowl, covered, in short bursts until hot, stirring in between to ensure even heating.
FAQs
Can I use fresh tomatoes instead of canned crushed tomatoes?
Absolutely! Fresh ripe tomatoes can work beautifully, though you’ll want to peel and crush them first to maintain the smooth texture of the soup. Using fresh tomatoes adds a slightly brighter flavor but requires a bit more prep time.
Is it possible to make this soup vegan?
Yes, the Roasted Red Pepper Tomato Soup Recipe is naturally vegan as long as you use vegetable broth. Just make sure any garnishes you add, like yogurt, are plant-based if you want to keep it fully vegan.
What can I substitute for dried basil if I don’t have it on hand?
If you’re out of dried basil, dried oregano or thyme can be a great substitute, lending herbal notes that still complement the flavors beautifully without overpowering the roasted peppers or tomatoes.
Can this soup be made spicier?
Definitely! Adding a pinch of red pepper flakes or a small diced jalapeño while sautéing the onion and garlic will give your soup a gentle, warming heat that wakes up the palate.
Is roasting the peppers essential?
Roasting the peppers is key because it transforms their flavor, giving the soup its signature smoky sweetness and depth. Skipping this step will result in a less vibrant and more raw-tasting soup.
Final Thoughts
This Roasted Red Pepper Tomato Soup Recipe is truly a treasure to have in your culinary arsenal. Its hearty yet fresh flavors, combined with the ease of preparation and versatility of serving options, make it a standout favorite that I can’t wait for you to try. So go on, gather your ingredients, fire up that oven, and make some delicious memories with every spoonful!
Print
Roasted Red Pepper Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Red Pepper Tomato Soup is a vibrant, flavorful blend of roasted red bell peppers and crushed tomatoes simmered with aromatic onions, garlic, and herbs. Roasting the peppers enhances their natural sweetness and adds depth to the soup, which is then blended to a velvety smooth consistency. Perfect as a comforting appetizer or light meal, it’s easy to make and garnished with fresh parsley for a touch of freshness.
Ingredients
Vegetables
- 2 large red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
Pantry Items
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil (assumed for sautéing)
Garnish
- Fresh parsley for garnish
Instructions
- Roast the Red Peppers: Preheat your oven to 450°F (230°C). Place whole red bell peppers on a baking sheet and roast them for 25-30 minutes or until the skins are blistered and blackened in spots.
- Prepare the Roasted Peppers: Allow the roasted peppers to cool enough to handle, then peel off their skins and remove the seeds. Chop the peeled peppers into pieces.
- Sauté Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Soup Ingredients: To the pot, add the chopped roasted red peppers, the canned crushed tomatoes, vegetable broth, dried basil, and season with salt and pepper to taste. Stir well and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 15-20 minutes, allowing the flavors to combine and the soup to thicken slightly.
- Blend Until Smooth: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until silky.
- Adjust Seasoning and Serve: Taste the soup and adjust the salt and pepper if needed. Serve hot, garnished with fresh parsley for a bright finish.
Notes
- You can roast the peppers under a broiler if you don’t have an oven set to 450°F.
- For a creamier soup, add a splash of coconut milk or cream after blending.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Use an immersion blender for convenience and safety to avoid hot splashes when blending.
