This warm and smooth Red Pepper Tomato Soup is a cozy treat! With sweet red peppers and ripe tomatoes, it’s full of yummy flavor and perfect for any day.
On chilly days, this soup warms you right up. I love pairing it with a crunchy grilled cheese for a fun twist! Give it a try, and you might end up licking the bowl! 😄
Key Ingredients & Substitutions
Red Bell Peppers: These add a sweet, smoky flavor. You can also use roasted yellow or orange peppers if you prefer a different taste. For a kick, consider using jalapeños or other hot peppers!
Tomatoes: Fresh, ripe tomatoes are key here, but canned tomatoes can work too. If you want a thicker soup, consider using paste tomatoes like Roma. They add a rich flavor!
Onion: I really like using yellow onions for their mild sweetness when cooked. You can swap in shallots or even leeks if you’re looking for a unique taste.
Broth: Vegetable broth keeps it plant-based, but chicken broth is tasty if you don’t need it to be vegetarian. You could also use water, but it might be less flavorful.
Heavy Cream: This brings richness. If you want a lighter option, try using coconut milk for a dairy-free version, or even unsweetened almond milk for a different flavor!
How Do I Get the Best Flavor from my Roasted Peppers and Tomatoes?
Roasting brings out the sweetness and develops a deeper flavor in peppers and tomatoes. Here are some tips to get it just right:
- Make sure your oven is preheated before roasting to get even cooking.
- Roast until the skins are charred and soft — this usually takes about 25-30 minutes. Keep an eye on them!
- Covering the roasted peppers helps the skins come off easily. Steaming them is key!
- Don’t rush the blending! Pureeing until smooth also helps in achieving a creamy texture.
Red Pepper Tomato Soup
Ingredients You’ll Need:
Vegetable Base:
- 2 large red bell peppers
- 4 large ripe tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
Cooking Essentials:
- 3 tablespoons olive oil
- 3 cups vegetable broth (or chicken broth)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper to taste
For Garnishing:
- 1/4 cup heavy cream or crème fraîche
- Fresh basil leaves, chopped
- Bread slices for toasting (optional, for serving)
How Much Time Will You Need?
This delightful soup takes about 10 minutes of prep time and 45 minutes total, including roasting and simmering. After everything is cooked, you’ll spend a few minutes blending and garnishing. It’s a cozy recipe that’s well worth the time!
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat your oven to 425°F (220°C). Slice the red bell peppers in half, remove the seeds, and place them cut side down on a baking sheet. Cut the tomatoes into halves or quarters, grouping them beside the peppers. Roast them in the oven for about 25-30 minutes, until the skins are charred and the veggies are softened.
2. Peel the Peppers:
Once roasted, take the peppers and tomatoes out of the oven. Put the roasted peppers in a bowl and cover it with plastic wrap to steam for 10 minutes. This helps loosen the skins, making them easier to peel off. After the steaming time, discard the skins.
3. Sauté the Aromatics:
In a large pot, pour in the olive oil and heat over medium heat. Add the chopped onion and sauté until they turn translucent, around 5-7 minutes. Then, add the minced garlic and sauté for another 1-2 minutes, just until it becomes fragrant but not browned.
4. Combine & Simmer:
Add the peeled roasted red peppers and roasted tomatoes into the pot. Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat to let it simmer for 15-20 minutes so the flavors can meld together beautifully.
5. Blend for Smoothness:
Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the pureed soup back to the pot.
6. Season & Serve:
Stir in the sugar (if you’re using it) and season with salt and pepper to your taste. Gently heat the soup through for another 5 minutes. To serve, ladle the hot soup into bowls and garnish with a swirl of heavy cream or crème fraîche and some fresh chopped basil. Enjoy alongside toasted bread or grilled cheese for a perfect complement!
Enjoy your creamy, smoky Red Pepper Tomato Soup!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned tomatoes can make the soup even easier and quicker. Use about 2 cans (14-15 oz each) of diced or crushed tomatoes. Just skip the roasting step, and add them directly to the pot with the broth.
Is It Possible to Make This Soup Ahead of Time?
Yes, you can! Make the soup and cool it completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat on the stove or in the microwave before serving.
How Can I Adjust the Spice Level?
If you want to add some heat, consider including red pepper flakes or a dash of cayenne pepper while sautéing the onions. For a milder soup, ensure you remove all seeds from the peppers, as that’s where most of the heat is concentrated.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with coconut milk, nut milk (like almond or cashew), or even Greek yogurt for creaminess without the extra calories. Just stir it in before serving!
