Save This vibrant blend highlights smoky roasted red peppers and ripe tomatoes cooked to perfection. Fresh garlic, onion, and carrot add depth while smoked paprika and chili flakes give warmth. Pureed until smooth, the soup is finished with a touch of cream and fresh basil for aromatic balance. Ideal for easy cooking, this Mediterranean-inspired dish offers a rich, velvety texture and layered flavors perfect for any season.
I first discovered this Roasted Red Pepper and Tomato Soup on a chilly autumn evening when I needed something warm and comforting yet vibrant. The smoky sweetness from roasting the peppers and tomatoes brought a whole new level of flavor that quickly became a favorite in my kitchen.
I remember the first time unexpected guests arrived right as I was finishing this soup. The rich aroma filled the house and had everyone asking for seconds before we even sat down.
Ingredients
- Red bell peppers: Roasting them brings out a smoky sweetness that defines the soup's character
- Ripe tomatoes: Make sure they are juicy and ripe for the best depth of flavor
- Yellow onion: Adds a subtle sweetness and body when roasted
- Garlic: Roasting mellows its bite and infuses the soup with warmth
- Carrot: Provides a natural sweetness to balance the roasted vegetables
- Vegetable broth: Choose a quality broth since it forms the soup’s base
- Olive oil: Helps caramelize the veggies and adds richness
- Heavy cream (optional): Adds a silky finish but can be skipped or swapped for dairy-free alternatives
- Seasonings: Salt, black pepper, smoked paprika, chili flakes for a gentle heat, and fresh basil for brightness
Instructions
- Get Everything Ready:
- Preheat your oven to 425°F (220°C). Prepare the veggies by halving, seeding, chopping, and peeling as needed. Place them all on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper to awaken their flavors.
- Roast to Perfection:
- Put the baking sheet in the oven and roast for about 25 to 30 minutes, until the peppers' skins are charred and the tomatoes soften to a luscious tender state, filling your kitchen with smoky aromas.
- Simmer and Blend:
- Transfer the roasted vegetables to a large pot. Pour in the vegetable broth and add smoked paprika plus chili flakes if you want a little kick. Let it simmer gently for 10 minutes to marry the flavors together.
- Puree and Finish:
- Carefully blend the soup until smooth using an immersion blender or in batches with a countertop blender. Stir in cream if using and toss in chopped fresh basil. Taste and adjust salt and pepper to your liking.
- Serve:
- Ladle hot soup into bowls and garnish with extra basil and a swirl of cream if desired. Enjoy the warmth and comfort with each spoonful.
Save This soup became my go-to comfort on rainy days, turning ordinary dinners into celebrations of flavor and warmth shared with friends and family gathered close around the table.
Keeping It Fresh
Using fresh ripe tomatoes and aromatic basil really elevates the soup. I always recommend using seasonal produce when possible to enhance the natural flavors. Plus, a splash of lemon juice brightens it right before serving if you are feeling adventurous.
Serving Ideas That Clicked
Pair this soup with crusty bread or a grilled cheese sandwich for a more filling meal. I love how the creamy, smoky soup contrasts perfectly with the crunchy, cheesy bread—the ultimate comfort combo.
A Time This Recipe Saved the Day
Once I was short on time but needed to impress at a casual dinner. This soup’s quick roast-and-blend method saved me and received rave reviews for its depth and warmth.
- Don’t forget to roast your veggies well for the best flavor punch
- If you want heat, a roasted jalapeño adds a subtle smoky spice
- Blend carefully—hot soup can splash if you’re not cautious
Save Thanks for spending time with me in the kitchen—it’s recipes like this that turn simple ingredients into cherished memories. Happy cooking and come back soon for more cozy dishes.
Common Questions
- → What type of peppers are best for roasting?
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Red bell peppers work best for roasting due to their sweetness and thick flesh, which caramelizes nicely under heat.
- → Can I substitute the cream for a dairy-free alternative?
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Yes, coconut cream or cashew cream make excellent non-dairy substitutes that maintain richness.
- → How can I add extra heat to the soup?
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Introducing roasted jalapeños or extra chili flakes enhances the spiciness without overpowering the flavors.
- → Is it necessary to peel the roasted peppers?
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Peeling the skin after roasting is optional but recommended to achieve a smoother texture and remove bitterness.
- → What sides pair well with this soup?
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Crusty bread or grilled cheese sandwiches complement the soup's velvety profile and smoky notes beautifully.
