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Roasted Red Pepper and Tomato Soup is my favorite cozy meal to make when summer tomatoes are at their peak or when I need a little comfort in the colder months. The natural sweetness of roasted peppers and tomatoes creates surprising depth paired with the tiniest touch of smoke. I especially love serving this on rainy evenings with a big stack of crunchy croutons and garden herbs.
The first time I whipped this up I was craving something warm but did not want a heavy soup. The color and aroma had everyone in the house huddling in the kitchen before the soup even hit the table.
Ingredients
- Red bell peppers: choose firm shiny ones with no soft spots for maximum sweetness
- Fresh ripe tomatoes: any mix works but I find a combo of romas and heirlooms gives the best texture and bright flavor
- Shallots or onion: shallots add gentle sweetness but onion works for a deeper base
- Extra virgin olive oil: pick a fruity robust oil for big flavor
- Garlic: always go for fresh cloves for punch and aroma
- Red pepper flakes: skip or adjust for your preferred level of heat
- Kosher salt: balances all that ripe tomato and pepper flavor
- Freshly ground black pepper: adds gentle warmth
- Smoked paprika: opt for a Spanish smoked variety for a subtle rich undertone
- Vegetable or chicken broth: choose low sodium and taste before adding more salt
- Red wine vinegar: just a splash brings everything into vibrant balance
- Fresh basil or parsley to finish: brightens and freshens at the end
- Croutons yogurt or cream for serving: crunchy silky or both
- Aleppo pepper flakes and truffle salt: are optional but add a chef’s touch
Step-by-Step Instructions
- Prep and Roast the Veggies:
- Quarter the bell peppers and halve the tomatoes then lay them along with shallots on a parchment lined baking tray skin side up. Brush lightly with olive oil and sprinkle with salt. Roast in a hot oven at four fifty degrees until softened and juicy about twenty minutes then broil briefly until the skins blister gently for a faint char that deepens the flavor.
- Sauté the Garlic:
- In a small skillet warm the remainder of the olive oil. Gently sizzle minced garlic and red pepper flakes over low heat stirring constantly for just a minute so the garlic becomes aromatic but does not brown.
- Blend for Smoothness:
- Transfer your roasted vegetables and cooked garlic to a blender. Add salt and smoked paprika. Blend until completely smooth and velvety. I always go for a silky texture but you can keep it a little chunky if you prefer. An immersion blender works straight in the pot if you do not want to transfer hot veggies.
- Simmer the Soup:
- Pour your purée into a medium pot and add vegetable broth and red wine vinegar. Heat gently until bubbling and fragrant. Taste and adjust salt and pepper as needed.
- Garnish and Serve:
- Ladle the soup into bowls and top with torn basil leaves plus your choice of croutons or a creamy swirl. At my house there is a toss-up between coconut milk drizzle for the dairy free folks and a spoonful of tangy Greek yogurt. Everyone always adds more basil.
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I adore the smoky Spanish paprika in this recipe. It reminds me of summer even when I am making this soup in the dead of winter and always has me pausing to savor that deep aroma. The first time my partner tasted this they took one bite and actually sighed.
Storage Tips
This soup keeps well in the fridge for four to five days in a covered container. Let it cool before sealing. For longer storage ladle into freezer safe jars or bags label and freeze for up to three months. I reheat gently over low heat and always stir while warming so it stays creamy and never scorches.
Ingredient Substitutions
Do not worry if you are missing some ingredients. You can swap yellow or orange bell peppers for red just avoid green which are too bitter. If you want extra creaminess add coconut milk to the blend or stir in cashew cream for a nutty boost. Dried basil works in a pinch if fresh is out of season. You can always mix in extra roasted garlic if you love a deeper flavor.
Serving Suggestions
A big bowl of this soup with warm crusty bread feels like a whole meal but I also love pouring it into mugs for an afternoon snack. Ladle smaller portions as an appetizer or serve alongside grilled cheese sandwiches for ultimate comfort. For a fancier starter drizzle with truffle oil and top with crunchy pumpkin seeds.
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Cultural and Historical Notes
Roasting brings out natural sugars in vegetables and is a timeless technique found in cuisines from Italy to Spain. Classic tomato soup is a staple from European home kitchens to American lunch counters but adding roasted peppers and smoky spices is a simple way to modernize tradition while nodding to the Mediterranean roots of these flavors.
Recipe FAQs
- → Can I use jarred roasted red peppers instead of fresh?
Yes, jarred roasted red peppers can be used for convenience. Simply drain and rinse before blending with the other vegetables.
- → What’s the best way to achieve a creamy texture?
Blending the roasted vegetables thoroughly, either in a high-speed blender or with an immersion blender, creates a smooth, creamy base without needing dairy.
- → How do I add more smokiness?
Increase smoked paprika or broil vegetables a bit longer for extra charring. A touch of smoked salt also deepens the smoky flavor.
- → Can I make this ahead of time?
Yes, prepare in advance and store in the fridge up to 4 days. Reheat gently before serving and add garnishes fresh.
- → What garnishes pair best with this soup?
Try fresh basil, croutons, a swirl of yogurt or cream, or drizzle with basil oil. Aleppo pepper flakes and truffle salt add unique flavor.
- → Is this dish suitable for vegans?
Yes, use vegetable broth and dairy-free garnishes such as coconut milk or plant-based yogurt for a vegan option.