Picture yourself wrapped in the warm, comforting aroma of roasted red peppers mingling with juicy tomatoes.
This Mediterranean delight is as easy to create as it’s satisfying to enjoy.
Simple ingredients transform into a velvety soup with every simmer and blend.
Each spoonful offers a taste of cozy indulgence, perfect for any occasion.
Let’s bring this inviting Roasted Red Pepper and Tomato Soup to life in your kitchen.
Kitchen Tools Required
- 1 baking sheet
- 1 large pot
- 1 blender or immersion blender
- 1 knife
- 1 cutting board
- 1 wooden spoon
Ingredients
- 4 large red bell peppers
- 6 medium tomatoes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup heavy cream
- Fresh basil leaves, for garnish
Cook & Prep Time
To efficiently prepare and cook the Roasted Red Pepper and Tomato Soup, follow the timeline below:
- Preparation Time (15 minutes)
- 0:00 – 2:00 minutes: Read through the recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
- 2:00 – 7:00 minutes: Preheat the oven to 425°F (220°C) and prepare the red bell peppers by cutting them in half and removing the seeds.
- 7:00 – 10:00 minutes: Place the peppers skin side up on a baking sheet.
- 10:00 – 15:00 minutes: Chop the tomatoes and onions, and mince the garlic.
- Cook Time (30 minutes)
- 15:00 – 35:00 minutes: Roast the red peppers in the preheated oven for 20 minutes.
- 20:00 – 25:00 minutes: While the peppers roast, heat olive oil in a large pot over medium heat and sauté the chopped onions and garlic until soft.
- 25:00 – 30:00 minutes: Remove the roasted peppers from the oven and allow them to cool slightly. Peel off the skins once they’re cool enough to handle.
- 30:00 – 35:00 minutes: Add the peeled peppers, chopped tomatoes, and vegetable stock to the pot with the onions. Season with salt, black pepper, and smoked paprika. Bring the mixture to a boil.
- Simmering and Resting (20 minutes)
- 35:00 – 50:00 minutes: Reduce the heat and let the soup simmer for 15 minutes.
- 50:00 – 55:00 minutes: Remove the pot from heat and allow it to rest for 5 minutes.
- Blending and Serving (5 minutes)
- 55:00 – 60:00 minutes: Blend the soup until smooth using a blender or immersion blender. Stir in the heavy cream and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves.
This timeline allows you to efficiently manage your time while preparing and cooking the soup, ensuring that all steps are completed in a seamless and organized manner.
Enjoy your delicious Roasted Red Pepper and Tomato Soup!
Recipe Instructions
Preheat the oven to 425°F (220°C).
Cut the red peppers in half, remove seeds, and place them skin side up on a baking sheet.
Roast the peppers in the oven for 20 minutes, until the skins are blistered.
While the peppers roast, chop the tomatoes and set aside.
Heat olive oil in a large pot over medium heat.
Add chopped onion and garlic to the pot and sauté until soft, about 5 minutes.
Remove the roasted peppers from the oven and let them cool slightly before peeling off the skins.
Add peeled peppers, chopped tomatoes, and vegetable stock to the pot with the onions.
Season with salt, black pepper, and smoked paprika.
Bring the mixture to a boil, then reduce heat and let simmer for 15 minutes.
Remove the pot from heat and let it rest for 5 minutes.
Blend the soup until smooth using a blender or immersion blender.
Stir in the heavy cream and adjust seasoning if necessary.
Serve hot, garnished with fresh basil leaves.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up the rich flavors.
- Grilled Cheese Sandwich: Serve alongside a classic grilled cheese for a comforting and satisfying meal.
- Light Green Salad: Complement the soup with a fresh, crisp salad for a balanced and invigorating side.
- Herb Crackers: Offer herb-infused crackers that add a crunchy texture to the creamy soup.
- Stuffed Olives: A side of stuffed olives provides a tangy and briny contrast to the sweetness of the soup.
Storage
Store Roasted Red Pepper and Tomato Soup in an airtight container in the refrigerator for up to 3 days.
For longer preservation, freeze for up to 3 months.
Freezing
To freeze Roasted Red Pepper and Tomato Soup, let it cool completely.
Then, transfer it to airtight containers. Leave space for expansion.
Label with the date, and store in the freezer for up to three months.
Reheating
To reheat Roasted Red Pepper and Tomato Soup, gently warm it in a pot over medium heat, stirring occasionally.
Avoid boiling to maintain texture and flavor.
Alternatively, use a microwave-safe bowl.
Final Thoughts
Roasted Red Pepper and Tomato Soup is a comforting and flavorful dish.
It combines the sweetness of roasted red peppers with the tanginess of tomatoes.
The addition of smoked paprika adds a hint of smokiness, enhancing the overall taste.
This Mediterranean-inspired soup is creamy yet light, making it perfect for any season.
You can easily customize it to suit your preferences.
For instance, you can make it vegan by substituting heavy cream with coconut milk.
Pair it with crusty bread or a light salad for a complete meal. Enjoy the rich flavors and warmth in every spoonful.
Frequently Asked Questions
Can I Use Yellow or Orange Peppers Instead of Red?
You can substitute yellow or orange peppers for red ones. Use four large peppers, just like the red. These varieties will slightly alter the soup’s flavor and color but maintain the dish’s overall balance and sweetness.
How Can I Make This Soup Spicier?
Add 1-2 teaspoons of red pepper flakes or a diced jalapeño to your soup for extra heat. Sauté the jalapeño with the onion and garlic for even distribution. Adjust the amount based on your spice preference.
Is This Soup Gluten-Free?
Yes, it’s gluten-free. You’re using fresh vegetables, olive oil, and vegetable stock—all naturally gluten-free. Confirm your stock and spices are labeled gluten-free to avoid contamination. Always double-check ingredient labels for any hidden gluten sources.
Can the Soup Be Made in Advance?
Yes, you can make the soup in advance. Prepare as instructed, then cool it completely. Store it in an airtight container in the fridge for up to three days. Reheat gently over medium heat before serving for best results.
How Long Can I Store the Soup in the Fridge?
You can store the soup in the fridge for up to 4 days. Make certain it’s in an airtight container to maintain freshness. Reheat gently over medium heat, stirring occasionally, until it reaches your desired temperature.
Roasted Red Pepper and Tomato Soup
Equipment
- 1 Baking sheet
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 4 large red bell peppers
- 6 medium tomatoes
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups vegetable stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup heavy cream
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the red peppers in half, remove seeds, and place them skin side up on a baking sheet.
- Roast the peppers in the oven for 20 minutes, until the skins are blistered.
- While the peppers roast, chop the tomatoes and set aside.
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic to the pot and sauté until soft, about 5 minutes.
- Remove the roasted peppers from the oven and let them cool slightly before peeling off the skins.
- Add peeled peppers, chopped tomatoes, and vegetable stock to the pot with the onions.
- Season with salt, black pepper, and smoked paprika.
- Bring the mixture to a boil, then reduce heat and let simmer for 15 minutes.
- Remove the pot from heat and let it rest for 5 minutes.
- Blend the soup until smooth using a blender or immersion blender.
- Stir in the heavy cream and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil leaves.
Notes
