Creamy, roasted red pepper soup is a blend of red peppers, tomatoes, onions, garlic, and basil. It's delicious, healthy, and takes less than 30 minutes to make!
Whether you are looking for a healthy meal or simply want a comforting bowl of soup, this tomato and red pepper soup is sure to be a hit. This recipe is vegan and gluten-free.
Tomato and Red Pepper Soup
Tomato and red pepper soup is a creamy and flavorful soup made with 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 onions. The ingredients are blended 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.
Tomato and red pepper soup is versatile and can be served hot or cold, and it's perfect for a quick lunch, a light dinner, or as a starter. It's also a great way to use up leftover roasted peppers or tomatoes from your garden.
Here are some popular soup recipes on the blog: Healthy Tomato Bisque, Wild Rice Mushroom Soup, copycat Panera Broccoli Cheddar Soup, Minestrone Soup, and Moroccan Chickpea Tomato Soup
Why you'll love Tomato Red Pepper 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: Tomato red pepper 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. Tomato red pepper soup is a delicious and nutritious way to enjoy these healthy ingredients. See more health benefits at health.com
Comfort food: Tomato red pepper 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, 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 pepper tomato soup may include additional ingredients such as balsamic vinegar, cayenne pepper, or white wine.
How to make red pepper and 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, and 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 richness.
Serve the soup hot, garnished with croutons, or a drizzle of cream, if desired.
Love café style dining? Serve this delicious red pepper and tomato soup in a homemade bread bowl
Tips for the best 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
To reduce the bitter taste in red pepper soup, try adding a pinch of sugar or honey to balance the flavors, or incorporate creamy elements like coconut milk or cream to mellow out the bitterness.
To thicken red pepper and tomato soup, simmer it longer to reduce the liquid, or add a small amount of cornstarch mixed with water and stir until desired thickness is achieved.
Roasted red peppers are cooked over open flame or in an oven, imparting a smoky flavor, while red peppers are raw and have a fresh, crisp taste.
Serving suggestions:
Bread Bowl: Love café style dining? Serve this delicious red pepper and 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.
Creamy Soup Recipes
Roasted Red Pepper Tomato Soup with fresh Tomatoes
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 the best red pepper tomato soup.
- Frequently asked questions.
- To make this soup with canned roasted red peppers, drain and chop the canned peppers before adding them to the soup.
- To freeze this 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 microwave. Soup can be frozen for up to 3 months.
- Slow Cooker instructions, 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.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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