Make a delicious and flavorful Roasted Red Pepper Tomato Soup that will be a hit with your friends and family. Whether you are looking for a healthy meal or simply want a comforting bowl of soup, this dish is sure to be a hit. This recipe is vegan and gluten-free.
Roasted Red Pepper Tomato Soup
Roasted Red Pepper Tomato Soup is a creamy and flavorful soup made from roasted red peppers, and tomatoes. The red peppers are roasted to bring out their natural sweetness and to add a smoky flavor to the soup.
Seasoned with herbs such as basil and oregano, garlic, and sometimes onion. The ingredients are blended together to create a smooth and velvety texture. Garnished with croutons, or a drizzle of EVOO. It's a warm and comforting dish that's perfect for cold winter nights or as a starter for a dinner party.
Roasted red pepper tomato soup is a versatile dish that can be served hot or cold, and it's perfect for a quick lunch, a light dinner, or as a starter for a dinner party. It's also a great way to use up leftover roasted peppers or tomatoes from your garden.
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Why you'll love Roasted Red Pepper Tomato Soup:
Flavor: Roasting the red bell peppers and tomatoes enhances their natural sweetness and brings out a smoky flavor that complements the tanginess of the tomatoes.
Texture: The pureed texture of the soup creates a smooth and creamy consistency that is both comforting and satisfying.
Versatility: Roasted Red Pepper Tomato Soup can be made vegan or vegetarian, and it can also be adjusted to suit different taste preferences by adding or leaving out ingredients, such as heavy cream or fresh herbs.
Ease of preparation: The soup is easy to make and can be prepared in advance, making it a great option for busy weeknights or entertaining.
Health benefits: Tomatoes are a good source of antioxidants and vitamin C, and red bell peppers are rich in vitamin A and fiber. Roasted Red Pepper Tomato Soup is a delicious and nutritious way to enjoy these healthy ingredients.
Comfort food: Roasted Red Pepper Tomato Soup is warm, comforting, and filling, making it a perfect dish for cold weather or for satisfying cravings for something hearty and satisfying.
Ingredients:
Red bell peppers: Fresh, ripe red bell peppers are roasted until the skin is charred and blistered, which brings out their natural sweetness and smoky flavor.
Tomatoes: Fresh, ripe tomatoes are used in the soup, which provides a juicy and acidic base for the soup. Tomatoes are roasted along with peppers for a robust flavor.
Garlic: Whole bulb of garlic is roasted and added to the soup for a depth of flavor.
Broth: Vegetable broth is used to thin the soup and add more flavor. You can use chicken broth, but then this soup will not be vegetarian.
Herbs: Fresh basil, oregano, and thyme add fresh, herbal flavors to the soup.
Olive oil: Used for roasting the veggies. Olive oil provides a mild, fruity flavor.
Heavy cream: Optional, but adds a rich and creamy texture to the soup. Can use coconut cream or cashew cream for vegan option.
Salt and pepper: To taste, these seasonings are added to bring out the flavors in the soup.
Other ingredients: Some variations of Roasted Red Pepper Tomato Soup may include additional ingredients such as balsamic vinegar, cayenne pepper, or white wine.
How to make roasted red pepper tomato soup?
Preheat the oven to 400°F (200°C).
Peel and discard the outer papery layers of the garlic bulb. Chop ¼-1/2 from the top of the garlic bulb, keeping the cloves intact.
Place the red bell peppers, tomatoes, and garlic on the baking sheet. Drizzle some oil, season with some salt and pepper. Roast for 20-25 minutes, or until the skin is slightly charred and blistered.
Remove the baking sheet from the oven and let the veggies slightly cool for 10 minutes. Peel the skin off the peppers.
Transfer the veggies to a blender. Add some broth and puree until smooth.
(Optional) Strain the soup through a fine mesh strainer, for a creamy, velvety texture.
Add the soup mixture to a pot. Add basil, oregano, pepper, and remaining broth. Bring the soup to a gentle boil. Adjust the seasoning.
(Optional)If desired, add a splash of cream for added richness.
Serve the soup hot, garnished with croutons, or a drizzle of cream, if desired.
Love café style dining? Serve this delicious roasted red pepper tomato soup in a homemade bread bowl
Serving suggestions:
Love café style dining? Serve this delicious roasted red pepper tomato soup in a homemade bread bowl.
Crusty bread: Serve a warm, crusty baguette or a slice of sourdough bread on the side for dipping into the soup.
Grilled cheese: A melted grilled cheese sandwich makes a perfect partner for this soup. Choose a cheese that complements the flavors of the soup, such as cheddar or mozzarella.
Salad: Serve a simple green salad on the side to balance the richness of the soup. Add a light vinaigrette or lemon juice and olive oil dressing.
Croutons: Top the soup with crispy croutons for added texture and flavor.
Fresh herbs: Sprinkle some chopped fresh basil or oregano on top of the soup for a pop of fresh flavor.
Parmesan cheese: Grate fresh parmesan cheese over the top of the soup for a nutty and salty flavor.
Tips for making the best Roasted Red Pepper Tomato Soup:
Use ripe and sweet red bell peppers for the best flavor.
Roast the peppers and tomatoes until the skin is charred and blistered for the best smoky flavor.
Let the roasted peppers steam for 10 minutes after roasting to help remove the skin more easily.
Use fresh herbs, such as basil and oregano, for the best flavor.
Add a splash of heavy cream for a richer, creamier texture.
Season the soup with salt and pepper to taste, but be careful not to over-salt it.
Experiment with other ingredients, such as a dash of cayenne pepper or a splash of balsamic vinegar, to add extra depth of flavor.
Let the soup cool slightly before pureeing it to avoid hot splatters.
If using a blender to puree the soup, blend in batches to avoid over-filling the blender and to ensure a smooth texture.
If desired, strain the soup through a fine mesh strainer, for a creamy, velvety texture.
Frequently asked questions
Can the soup be made with canned roasted red peppers?
Yes, you can use canned roasted red peppers in this recipe, but be aware that the flavor will not be as intense as with freshly roasted peppers. Drain and chop the canned peppers before adding them to the soup.
Can the soup be made vegan or vegetarian?
This soup is naturally vegan. Skip the heavy cream and add a dollop of coconut cream or cashew cream instead for a creamy texture.
Can you freeze the soup?
Yes, Roasted Red Pepper Tomato Soup can be frozen for up to 3 months. Let the soup cool completely, then transfer it to an airtight container and freeze. When ready to eat, thaw the soup in the refrigerator overnight and reheat it on the stove or in the microwave.
Can I make soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply sauté the garlic, add all the ingredients to the slow cooker, and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Then, puree the soup until smooth.
What can I serve with Roasted Red Pepper Tomato Soup?
Serve Roasted Red Pepper Tomato Soup with crusty bread, crackers, or a salad for a complete meal. You can also garnish the soup with croutons, grated cheese, or a drizzle of cream for added flavor and texture.
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Roasted Red Pepper Tomato Soup
Ingredients
- 2 large red bell peppers, halved; discard the stem & seeds
- 2 lbs ripe tomatoes, halved
- 2 tablespoon olive oil
- 1 whole bulb garlic
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Heavy cream (optional); For vegan, use coconut cream or cashew cream.
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and discard the outer papery layers of the garlic bulb. Chop ¼-1/2 from the top of the garlic bulb, keeping the cloves intact.
- Place the red bell peppers, tomatoes, and garlic on the baking sheet. Drizzle some oil, season with some salt and pepper. Roast for 20-25 minutes, or until the skin is slightly charred and blistered.
- Remove the baking sheet from the oven and let the veggies slightly cool for 10 minutes. Peel the skin off the peppers.
- Transfer the veggies to a blender. Add some broth and puree until smooth.
- (Optional) Strain the soup through a fine mesh strainer, for a creamy, velvetty texture.
- Add the soup mixture to a pot. Add basil, oregano, pepper, and remaining broth. Bring the soup to a gentle boil. Adjust the seasoning.
- (Optional)If desired, add a splash of cream for added richness.
- Serve the soup hot, garnished with croutons, or a drizzle of cream, if desired.
- Love cafe style dining? Serve this delicious roasted red pepper tomato soup in a homemade bread bowl!
Notes
- Tips for making delicious roasted red pepper tomato soup.
- Frequently asked questions.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
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