Roasted Red Pepper and Tomato Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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This Roasted Red Pepper and Tomato Soup is a cozy bowl of comfort, perfect for chilly evenings or when you need a quick, wholesome meal. With roasted vegetables and a hint of smoked paprika, it packs in rich flavors that will warm you from the inside out.

Ingredients for Roasted Red Pepper and Tomato Soup

Tomatoes: These are the soul of the soup, lending their sweet and acidic notes. Choose ripe, juicy tomatoes for the best flavor.

Red bell peppers: They add a slight sweetness and smokiness, especially when roasted. They balance the acidity of the tomatoes.

Onion: Adds a savory depth and mellow sweetness, essential for a well-rounded flavor profile.

Garlic: Infuses the soup with aromatic goodness. Roasting it softens its sharpness and brings out a natural sweetness.

Olive oil: Helps roast the veggies to a perfect char and adds a rich, fruity undertone.

Smoked paprika: Enhances the smoky flavor, giving the soup a subtle warmth and complexity.

Vegetable stock: The liquid base that brings everything together. Use a good-quality stock for the best taste.

Heavy cream: Optional for those who want a richer, creamier texture. It adds a touch of luxury.

Basil leaves: Fresh basil adds a pop of color and a fragrant finish.

Tips & Tricks

  • If you don't have an immersion blender, a regular blender works too. Just be careful with hot liquids—blend in batches and hold the lid down with a kitchen towel.
  • To peel garlic easily, just smash each clove gently with the side of your knife and the skin will slip right off.
  • Roasting the vegetables until slightly charred will give the soup a smoky depth—don't skimp on the roasting time.

Serving Suggestions

This soup pairs beautifully with a crusty bread or a simple grilled cheese sandwich. For a light meal, serve it alongside a green salad with a tangy vinaigrette. It's also great as a starter for a dinner party—your guests will be asking for the recipe!

Frequently Asked Questions

Can I freeze this soup?
Absolutely! This soup freezes well for up to three months. Just leave out the cream if you plan to freeze, and add it in when reheating.
What if I don't have fresh tomatoes?
In a pinch, high-quality canned tomatoes can work. Look for whole peeled tomatoes and roast them directly with the peppers, onion, and garlic.
Is there a way to make it spicier?
Sure! Add a pinch of red pepper flakes or a dash of hot sauce to amp up the heat.

Roasted Red Pepper and Tomato Soup Recipe Walkthrough

Start by preheating your oven to 425°F. While that's heating up, quarter your tomatoes and red bell peppers. Make sure to remove the seeds from the peppers. Next, peel and quarter your onion and garlic. Get everything nice and cozy on a baking sheet.

Drizzle everything with a good splash of olive oil and sprinkle with salt and pepper. Toss to coat, then pop the tray into your preheated oven. Roast for about 30 minutes. You’re looking for tender veggies with a bit of char—this step is where all the magic happens.

Transfer those beautiful roasted veggies into a large pot. Add in your smoked paprika and vegetable stock, then bring it to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes. This gives the flavors a chance to deepen and mingle.

Now comes the fun part—blending! Use an immersion blender to puree everything until smooth. If you like a creamier soup, stir in the heavy cream at this point. Taste and adjust the seasonings as needed. Serve it up hot, garnished with fresh basil leaves.

Why You'll Love This Recipe

  • Quick prep and simple ingredients make it weeknight-friendly.
  • Roasted veggies add a depth of flavor you can't get from canned soup.
  • It's naturally vegan and gluten-free, with a creamy option for indulgence.
  • Perfect for using up a bounty of summer tomatoes.

Ingredients

2 lbs ripe tomatoes
2 large red bell peppers
1 large onion
4 cloves garlic
2 tbsp olive oil
1 tsp smoked paprika
4 cups vegetable stock
Salt and pepper to taste
1/2 cup heavy cream (optional)
Basil leaves for garnish

Step-by-step Instructions

1. Preheat your oven to 425°F.
2. Cut the tomatoes and red bell peppers into quarters, removing seeds from the peppers.
3. Peel and quarter the onion and garlic.
4. Place the tomatoes, peppers, onion, and garlic on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
5. Roast in the oven for 30 minutes or until vegetables are tender and slightly charred.
6. Transfer the roasted vegetables to a large pot.
7. Add smoked paprika and vegetable stock, then bring to a boil.
8. Reduce heat and let simmer for 15 minutes.
9. Use an immersion blender to puree the soup until smooth.
10. Stir in heavy cream if using, and adjust seasonings as necessary.
11. Serve hot, garnished with fresh basil leaves.

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