This bright and creamy red pepper tomato soup is a cozy bowl of goodness. It’s made with sweet roasted red peppers and juicy tomatoes for a yummy flavor boost!
If you want to warm up your day, this soup is a must-try. I love serving it with some crunchy bread on the side. Trust me, you’ll want to slurp it all up! 🍅🥖
Key Ingredients & Substitutions
Red Bell Peppers: Roasting red peppers adds a sweet and smoky flavor. If you’re in a pinch, jarred roasted peppers work well. But fresh is always best for taste!
Tomatoes: Fresh ripe tomatoes shine in this soup, but canned diced tomatoes are great for convenience. If you’re short on fresh, a good quality canned tomato never disappoints!
Onion: A medium onion brings sweetness. You can substitute with shallots or leeks for a slightly different flavor profile.
Vegetable Broth: While vegetable broth keeps it vegetarian, chicken broth can add more depth. Use homemade or store-bought based on your preference.
Heavy Cream or Coconut Milk: For a creamy touch, heavy cream is delicious, but coconut milk can make it dairy-free and adds a subtle flavor twist.
Basil: Fresh basil is a must for garnish. If you don’t have it, dried herbs like oregano or thyme can provide some extra flavor.
How Do I Roast Bell Peppers Perfectly?
Roasting bell peppers enhances their flavor and makes peeling easy. Here’s how to nail it:
- Preheat the oven to 450°F (230°C), ensuring it’s hot enough for good char.
- Place peppers on a baking sheet, no oil needed. Roast for 20-25 minutes, turning halfway until the skin is charred.
- After roasting, transfer them to a bowl and cover—this steams them, making the skin easier to peel.
- Once cooled, the skin should slip off easily. Remove stems and seeds and you’re ready to chop!
Don’t rush this step; it’s key to maximizing flavor!
Red Pepper Tomato Soup
Ingredients You’ll Need:
For the Soup:
- 3 large red bell peppers, roasted, peeled, and chopped
- 4 large ripe tomatoes, roughly chopped (or 1 can of diced tomatoes)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth)
- 2 tablespoons olive oil
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika (optional, for depth of flavor)
- Fresh basil leaves, for garnish
- Bread slices for serving (grilled or toasted with olive oil)
How Much Time Will You Need?
This delicious soup takes about 40-50 minutes to prepare. You’ll spend around 25 minutes roasting the peppers and simmering the soup, and about 15 minutes for prepping and blending. Perfect for a comforting meal any day of the week!
Step-by-Step Instructions:
1. Roast the Bell Peppers:
Start by preheating your oven to 450°F (230°C). Arrange the red bell peppers on a baking sheet. Roast them for about 20-25 minutes, turning them occasionally until the skins are nicely charred and blistered. This step creates a wonderful depth of flavor!
2. Steam and Peel the Peppers:
Once roasted, remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap or a lid to steam for about 10 minutes. This helps loosen the skins, making them easier to peel. After steaming, peel off the skins, remove the seeds and stems, then roughly chop the flesh.
3. Sauté the Aromatics:
In a large pot, add the olive oil and heat over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, around 5-7 minutes. Then, add the minced garlic and cook for another minute, stirring it often to prevent burning.
4. Combine Ingredients:
Now, it’s time to add the flavor! Toss in the roasted red peppers, chopped tomatoes, smoked paprika (if you’re using it), and vegetable broth. Stir everything together and let it come to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.
5. Blend the Soup:
Using an immersion blender (or you can do this in batches with a countertop blender), puree the mixture until it reaches a smooth consistency.
6. Finish the Soup:
Return the blended soup to the pot, if needed, and stir in the heavy cream or coconut milk for extra creaminess. Heat the soup through on low but avoid boiling. Don’t forget to season with salt and freshly ground black pepper to taste!
7. Serve and Enjoy:
Dish out your warm soup into bowls, garnishing each one with fresh basil leaves and a sprinkle of black pepper. Serve alongside crispy toasted bread slices brushed with olive oil or butter for a satisfying meal. Enjoy every comforting bite!
Can I Use Canned Peppers Instead of Fresh?
Yes, you can substitute canned roasted red peppers for fresh ones! Just drain and rinse them before adding to the soup. However, fresh roasted peppers provide a richer flavor.
How Long Can I Store Leftover Soup?
Leftover soup can be stored in the refrigerator in an airtight container for up to 3 days. You can also freeze it for up to 2-3 months; just make sure to leave some space in the container for expansion when freezing.
What Can I Substitute for Heavy Cream?
Coconut milk is a great dairy-free alternative to heavy cream, adding a subtle sweetness. You can also use cashew cream or a mixture of milk and cornstarch for a lower-calorie option!
How Do I Adjust the Spice Level?
If you like a bit of heat, consider adding a pinch of red pepper flakes or cayenne pepper along with the garlic. Start small and adjust according to your taste!
