Roasted Red Pepper and Tomato Soup Recipe

If you have been craving a soup that bursts with vibrant color and layers of smoky, tangy flavors, look no further than this Roasted Red Pepper and Tomato Soup Recipe. The rich sweetness of roasted red peppers pairs effortlessly with sun-ripened tomatoes, while soft garlic and a hint of smoked paprika elevate every spoonful. This soup delivers a velvety texture and a comforting warmth that feels both rustic and refined, making it the perfect dish for any day you want to feel cozy and nourished.

Ingredients You’ll Need

Simple ingredients often yield the most memorable dishes, and this soup is no exception. Each element serves a clear purpose: the roasted red peppers bring smokiness, the tomatoes add bright acidity, and herbs and spices deepen the flavor.

• 3 red bell peppers, roasted and peeled: Roasting intensifies their sweetness and adds that signature smoky depth.
• 1 can (14 oz) crushed tomatoes: Provides a luscious, tangy base and rich texture.
• 1 onion, chopped: Adds subtle sweetness and aromatic foundation when sautéed.
• 2 cloves garlic, minced: Gives a gentle kick of savory pungency.
• 2 cups vegetable broth: Builds the soup’s body while keeping it light and vegetarian-friendly.
• 2 tbsp olive oil: Helps to soften and flavor the onion and garlic beautifully.
• ½ tsp smoked paprika: Reinforces the smoky notes and adds warmth.
• ¼ cup cream or coconut milk (optional): Smooths and enriches the soup if you prefer a creamier finish.
• Salt and pepper: Essential for balancing and enhancing all the flavors perfectly.

How to Make Roasted Red Pepper and Tomato Soup Recipe

Step 1: Sauté Onion and Garlic

Start by warming the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing them slowly until the onion becomes soft and translucent and the garlic releases its delightful aroma. This simple step builds the hearty flavor foundation that everything else will rely on.

Step 2: Combine Roasted Peppers, Tomatoes, and Broth

Next, stir in the roasted red peppers and crushed tomatoes, pouring in the vegetable broth. Sprinkle the smoked paprika on top to intensify the smoky essence that pairs so well with the peppers. Let everything simmer gently for about 10 minutes, allowing all the flavors to meld wonderfully.

Step 3: Blend Until Smooth

Carefully transfer the soup to a blender or use an immersion blender directly in the pot. Blend everything until the texture is completely smooth and velvety, ensuring you capture every bit of that rich, luscious flavor.

Step 4: Stir in Cream or Coconut Milk (Optional)

If you want an extra touch of creaminess, stir in the cream or coconut milk now. This addition makes the soup beautifully silky and adds a subtle richness without overpowering the vibrant flavors of the peppers and tomatoes.

How to Serve Roasted Red Pepper and Tomato Soup Recipe

Garnishes

A quick sprinkle of fresh basil leaves adds herbaceous brightness that complements the soup’s smoky sweetness perfectly. A drizzle of high-quality olive oil can also elevate the presentation and add a slight fruity note on the palate.

Side Dishes

Pair this soup with a classic grilled cheese sandwich made with your favorite bread and cheese for a nostalgic and satisfying meal. Alternatively, crusty bread or warm garlic breadsticks are incredible for dipping and soaking up every last drop.

Creative Ways to Present

For an elegant touch, serve the soup in small cups as an appetizer at your next dinner party. You can also swirl in a spoonful of pesto or a dash of chili oil for a little extra flair. Adding a sprinkle of toasted pine nuts or crispy shallots on top can delight the senses with contrasting texture.

Make Ahead and Storage

Storing Leftovers

This Roasted Red Pepper and Tomato Soup Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and prevent it from absorbing other odors in the fridge.

Freezing

If you want to keep the soup longer, it freezes beautifully. Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking and ensure even heating. If the soup thickens too much, add a splash of vegetable broth or water to bring it back to the perfect consistency.

FAQs

Can I use fresh tomatoes instead of canned for the Roasted Red Pepper and Tomato Soup Recipe?

Absolutely! Fresh ripe tomatoes can be roasted alongside the peppers or simmered in the soup. Just be sure to peel and chop them finely to maintain that smooth soup texture.

Is it possible to make this recipe vegan?

Yes, simply skip the cream or substitute it with coconut milk or another plant-based cream alternative. The soup remains rich and velvety without any dairy.

How do I roast red peppers easily at home?

You can roast red peppers by placing them over an open flame on your stove, under the broiler, or on a grill until the skin blisters and chars. Then, place them in a covered bowl to steam for 10 minutes before peeling off the skin.

Can I add other vegetables to this soup?

Sure! Carrots or roasted red onions add lovely sweetness and depth. Just keep in mind the balance so the main spotlight stays on the peppers and tomatoes.

What toppings work best for this soup?

Fresh herbs like basil or parsley shine brightest, but you can also try crumbled feta, toasted seeds, or a swirl of yogurt for exciting texture and flavor contrasts.

Final Thoughts

This Roasted Red Pepper and Tomato Soup Recipe has become one of my absolute favorites to make when I want something both simple and spectacular. The gorgeous color, smoky aroma, and comforting creaminess feel like a warm hug in a bowl. I hope you enjoy making it as much as I do—and that it becomes a beloved staple in your kitchen, too!

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