Roasted Red Pepper and Tomato Soup

A rich and flavorful Roasted Red Pepper and Tomato Soup, perfect for any season. This creamy and slightly smoky soup is easy to make and pairs beautifully with crusty bread or a grilled cheese sandwich.

Ingredients

• 4 large red bell peppers
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 large ripe tomatoes, chopped
• 1 cup vegetable broth
• 1/2 cup heavy cream or coconut milk (optional for creaminess)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon balsamic vinegar
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 450°F (230°C).
2. Cut the red bell peppers in half and remove the seeds. Place them on a baking sheet, skin-side up, and roast for 20-25 minutes, or until the skins are charred and blistered.
3. Remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap and let them steam for 10 minutes. Peel off the skins and set the peppers aside.
4. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
5. Add the garlic, tomatoes, and roasted red peppers. Cook for 5 minutes, stirring occasionally.
6. Pour in the vegetable broth, smoked paprika, basil, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
7. Use an immersion blender or transfer the mixture to a countertop blender to purée until smooth.
8. Stir in the heavy cream or coconut milk (if using) and balsamic vinegar. Reheat gently if needed.
9. Serve hot, garnished with fresh basil leaves.

Tips

• Use jarred roasted peppers: Save time by using pre-roasted peppers from a jar.
• Make it spicy: Add a pinch of cayenne pepper or red chili flakes for extra heat.
• Vegan option: Use coconut milk instead of heavy cream for a vegan version.
• Storage: Store in the refrigerator for up to 4 days or freeze for up to 3 months.

You can visit our Soups Recipes section for even more delicious recipes.

FAQ

1. Can I use canned tomatoes? Yes, canned tomatoes work well as a substitute for fresh tomatoes.

2. What can I serve with this soup? Pair it with a grilled cheese sandwich, croutons, or a fresh salad.

3. Can I skip the cream? Absolutely! The soup is delicious even without cream or coconut milk.

4. How do I reheat frozen soup? Thaw overnight in the refrigerator, then reheat on the stovetop over medium heat, stirring occasionally.