This red pepper tomato soup is a warm hug in a bowl! It’s made with sweet roasted red peppers and ripe tomatoes, turning into a creamy, delicious treat that’ll brighten your day.
I love how easy it is to whip up! Just roast, blend, and enjoy. It’s the perfect soup for chilly nights or when you’re feeling cozy! Don’t forget some bread for dipping! 🍞
Key Ingredients & Substitutions
Red Bell Peppers: These are the stars of the soup, giving it a sweet and smoky flavor. If you’re in a pinch, you can substitute with jarred roasted red peppers for even quicker prep.
Tomatoes: Ripe tomatoes add a fresh taste. If they aren’t in season, canned tomatoes work great too. Just make sure to use whole or diced tomatoes for the best texture.
Onion: The onion adds depth to the flavor. A yellow onion is an excellent choice as it caramelizes well. If you’re avoiding onions, you can skip it or use shallots for a milder taste.
Garlic: Fresh garlic gives wonderful aroma and taste. If you need an alternative, try using garlic powder (1/4 teaspoon per clove) for a quicker prep.
Vegetable Broth: This is your soup base—choose a high-quality broth for the best flavor. If you don’t have any, just use water and adjust the seasoning as needed.
How Do I Get My Soup Extra Creamy?
For a luscious texture, you can add heavy cream or coconut milk. This not only makes the soup richer but also balances the acidity of the tomatoes. If you’re aiming for a dairy-free option, coconut milk is a fantastic choice. Just stir it in after blending the soup!
- After blending the veggies, return the smooth soup to a medium heat.
- Stir in the cream or coconut milk and let it heat through before serving.
- Always taste and adjust the seasonings—sometimes a little extra salt or pepper can make a big difference!
Enjoy your soup with crusty bread for a perfect meal. It’s all about layering flavors and finding what you love best!
Red Pepper Tomato Soup
Ingredients You’ll Need:
Veggies:
- 3 large red bell peppers
- 4 medium ripe tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids:
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1/4 cup heavy cream or coconut milk (optional for creaminess)
Seasonings:
- 1 tsp smoked paprika (optional)
- 1/2 tsp dried oregano
- Salt and pepper, to taste
Garnishes and Serving:
- Fresh basil leaves, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This lovely Red Pepper Tomato Soup will take about 40 minutes in total. You’ll spend around 10 minutes prepping the veggies and then about 30 minutes cooking everything to perfection, with some roasting and simmering time. A delicious soup ready in no time!
Step-by-Step Instructions:
1. Roast the Veggies:
First, preheat your oven to 425°F (220°C). Cut the red bell peppers in half and remove the seeds and membranes. Place them cut side down on a baking sheet, and cut the tomatoes in half or quarters and add them to the baking sheet too. Roast them in the oven for about 25 minutes until the skins of the peppers are blistered and charred.
2. Steam the Peppers:
Once roasted, take the vegetables out of the oven. To make peeling easier, place the roasted peppers in a bowl and cover with plastic wrap or a clean towel for about 10 minutes to steam.
3. Sauté the Aromatics:
While the peppers are steaming, heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, which takes about 5 minutes. Then, toss in the minced garlic and cook for another minute until it becomes fragrant.
4. Combine Everything:
Peel the skins off the cooled red peppers and the tomatoes. Add them to the pot with the sautéed onion and garlic. Then, pour in the vegetable broth and add in the smoked paprika, oregano, salt, and pepper. Bring this mixture to a simmer and let it cook for about 10-15 minutes so all the flavors meld together!
5. Blend It Up:
Using an immersion blender (or a regular blender in batches), blend the soup until it’s smooth and creamy. If you prefer a little chunkiness, feel free to blend it to your desired texture!
6. Add Cream and Adjust Flavors:
Stir in the heavy cream or coconut milk if you opted for it, and make sure to taste your soup. Adjust the seasoning with a little more salt or pepper if necessary.
7. Serve and Enjoy:
Serve your delicious soup hot in bowls, garnished with fresh basil leaves and a swirl of cream on top, if you like. Don’t forget to grab some toasted crusty bread for dipping!
Enjoy your comforting, vibrant Red Pepper Tomato Soup!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned tomatoes are a great substitute and can save you some prep time. Use 1 can (about 14-15 ounces) of diced or whole tomatoes in place of the fresh tomatoes. Just make sure to drain them if they’re packed in juice.
Can I Make This Soup Vegan?
Yes! To keep it vegan, simply omit the heavy cream and use coconut milk or another plant-based milk instead. Omit any honey or other animal-derived ingredients. The flavors will still be rich and delightful!
How Should I Store Leftovers?
Let your soup cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for about 3-4 days. You can also freeze it for up to 3 months. Just make sure to leave some space in the container for expansion!
What Are Some Good Accompaniments for This Soup?
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh green salad. You can also add a dollop of pesto or a sprinkle of croutons on top for extra flavor and texture!