During summer, I like to make soups with fresh vegetables and one of my favourites is roasted red pepper and tomato soup. It has a delicious spicy taste, with the rich, smoky, and tangy flavors of roasted red peppers and ripe tomatoes, this soup is both nourishing and vibrant. Plus, it’s surprisingly easy to make!

Why Roasted Red Pepper and Tomato Soup?

Roasted red peppers and tomatoes are a match made in culinary heaven. Roasting red peppers brings out their natural sweetness and smoky flavor, while tomatoes add a tangy depth. Combined, they create a luscious, velvety soup that warms the soul and delights the taste buds. This soup is not only delicious but also packed with nutrients, making it a perfect meal for any time of year.

Let’s dive into the recipe!

Ingredients Red Pepper and Tomato Soup

  • 4 large red bell peppers
  • 6 ripe tomatoes (or 2 cans of whole tomatoes, drained)
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika (optional, for extra smokiness)
  • 1/2 teaspoon dried basil (or a handful of fresh basil leaves)
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1/2 cup heavy cream or coconut cream for a vegan version (optional)
  • Fresh basil leaves and a swirl of cream for garnish (optional)

Instructions

1: Roasting the Peppers and Tomatoes

  1. Prepare the Peppers: Preheat your oven to 450°F (230°C). Cut the red peppers in half, remove the seeds and stems, and place them skin side up on a baking sheet lined with parchment paper.
  2. Roast the Peppers: Place the baking sheet in the oven and roast the peppers for about 15-20 minutes, or until the skins are charred and blistered.
  3. Prepare the Tomatoes: While the peppers are roasting, cut the tomatoes in half and place them on another baking sheet, cut side up. Drizzle with a little olive oil and sprinkle with salt.
  4. Roast the Tomatoes: After the peppers have been in the oven for 10 minutes, add the baking sheet with the tomatoes to the oven and roast everything together for another 20 minutes.

2: Preparing the Soup Base

  1. Saute the Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes soft and translucent about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
  2. Add Paprika and Basil: Stir in the smoked paprika and dried basil, cooking for another minute to release their flavors.

3: Peeling and Blending

  1. Peel the Peppers: Remove the roasted red peppers from the oven and place them in a bowl. Cover with a lid or plastic wrap and let them steam for about 10 minutes. This will make it easier to peel off the skins. Once cooled, peel off the skins and discard them.
  2. Blend the Vegetables: Transfer the peeled peppers and roasted tomatoes (along with any juices from the baking sheet) into a blender. Blend until smooth. You may need to do this in batches.

4: Combining and Simmering

  1. Combine the Mixture: Pour the blended peppers and tomatoes into the pot with the sauteed onions and garlic. Add the vegetable broth and stir to combine.
  2. Simmer and Season: Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes. Stir in the balsamic vinegar, and season with salt and pepper to taste.

5: Finishing Touches

  1. Optional Creaminess: If you prefer a creamier soup, stir in the heavy cream or coconut cream just before serving.
  2. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves and a swirl of cream if desired.

Enjoy Your Creation

There you have it – a delightful Roasted Red Pepper and Tomato Soup that’s perfect for warming up on cooler days. Serve it with a crusty piece of bread or a grilled cheese sandwich for a comforting meal that’s sure to become a household favorite.

Not only is this soup rich in flavor, but it also boasts an abundance of vitamins and minerals, thanks to the nutritious ingredients. Whether you’re enjoying it as a starter or a main course, this soup delivers a dose of healthy comfort in every spoonful.

Share Your Experience

Have you tried this Roasted Red Pepper and Tomato Soup recipe? I love to hear about your experience! Share your thoughts in the comments below. If you have any questions, don’t hesitate to ask – I am here to help.

Stay warm, stay nourished, and happy cooking!

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