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- 4 large red bell peppers, roasted and peeled - 6 large ripe tomatoes, chopped - 1 medium onion, diced - 3 cloves garlic, minced - 3 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste - 2 tablespoons olive oil - A splash of balsamic vinegar - Fresh basil leaves for garnish In this recipe, I focus on fresh ingredients that bring the soup to life. The roasted red bell peppers add a sweet, smoky taste. Fresh, ripe tomatoes create a rich base. Onions and garlic provide depth and aroma. For the broth, vegetable broth keeps it light and vibrant. Dried herbs like basil and oregano are key for flavor. Salt and pepper balance everything perfectly. You can add a splash of balsamic vinegar for a bit of brightness. Fresh basil leaves on top give a nice touch and flavor. Each ingredient plays a part in making this soup a delight. {{ingredient_image_1}} To make this soup shine, start with the red peppers. - Roasting instructions: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet. Roast them for 20-25 minutes. Turn them occasionally. Look for blistered and charred skin. This gives the soup a smoky flavor. - Steaming and peeling method: Once roasted, take the peppers out of the oven. Put them in a bowl and cover it tightly with plastic wrap. Let them steam for 10 minutes. This makes peeling easier. After they cool, peel the skins off and remove the seeds. Roughly chop the peppers for later. Now, let’s build the soup's flavor. - Sautéing onions and garlic: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onions. Sauté for about 5 minutes until they turn translucent. Next, stir in 3 minced garlic cloves. Cook for another 1-2 minutes until you smell that lovely aroma. - Adding tomatoes and roasted peppers: It’s time to add the chopped tomatoes and your roasted red peppers to the pot. Pour in 3 cups of vegetable broth. Then, add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes if you want some heat. Bring this mixture to a boil. Then, lower the heat and let it simmer for about 20 minutes. This allows all the flavors to blend well. Let’s make the soup smooth and tasty. - Immersion blending vs. countertop blending: After 20 minutes, use an immersion blender to blend the soup until it’s smooth. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Blend until smooth and return it to the pot. - Seasoning and reheating tips: Once blended, season the soup with salt and pepper to your taste. If you like, stir in a splash of balsamic vinegar for extra brightness. Heat the soup for a few more minutes before serving. Enjoy the rich flavors topped with fresh basil leaves. To boost the taste of your roasted red pepper tomato soup, use some key spices. I recommend adding: - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional for heat) These spices add warmth and depth. For finishing touches, use high-quality oils. Drizzling extra virgin olive oil on top does wonders. It adds richness and a lovely shine. To make your soup creamy, blending is key. I love using an immersion blender. It gives a smooth texture right in the pot. If you don’t have one, pour the soup into a countertop blender in batches. This method keeps the soup hot and easy to blend. If your soup is too thick, you can adjust it. Just add more vegetable broth. This keeps it light but still rich in flavor. Garnish your soup for a nice touch. I like using fresh basil leaves. They add color and freshness. This soup pairs well with crusty bread or a light salad. Try serving it with a simple green salad for a balanced meal. Enjoy your soup with these easy ideas! Pro Tips Roast Peppers for Flavor: Roasting the red peppers until charred not only enhances their flavor but also adds a lovely smokiness to the soup. Use Fresh Ingredients: Using ripe, fresh tomatoes will make a significant difference in the soup's taste and overall quality. Adjusting Consistency: If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is. This adds texture to your soup. Garnish Wisely: Fresh basil not only enhances the presentation but also adds a burst of flavor. Consider topping with croutons for extra crunch! {{image_2}} You can change the flavor by using different tomatoes. Try Roma or San Marzano for unique tastes. You can also add protein to make it heartier. Beans or cooked chicken work great in this soup. They add texture and nutrition, making it a complete meal. If you love creaminess, add heavy cream or coconut milk. These ingredients make the soup rich and smooth. For a dairy-free option, coconut milk is a fantastic choice. It offers a subtle sweetness that pairs well with the peppers and tomatoes. To spice things up, consider adding chipotle or jalapeños. These peppers give the soup a warm kick. You can also infuse it with fresh herbs like thyme or rosemary. These herbs add depth and a fresh aroma that makes the soup shine. To store leftovers of your roasted red pepper tomato soup, pour it into an airtight container. Make sure the soup is cool before sealing the container. This helps keep it fresh. The soup will stay good in the fridge for about 3 to 5 days. Always check for any off smells before eating. If you want to save some for later, freezing is a great option. Let the soup cool completely, then pour it into freezer-safe containers. Leave some space at the top since the soup may expand. It can stay fresh in the freezer for up to 3 months. When you're ready to eat, thaw the soup overnight in the fridge. Reheat it on the stove over low heat. Stir it often to keep it smooth. If it seems too thick, add a splash of vegetable broth or water. For the best results, use glass or BPA-free plastic containers. These are safe and help keep flavors intact. Always label your containers with the date you made the soup. This way, you can easily track how long it's been stored. Roasting red peppers is easy and fun. Here are the simple steps: - Preheat your oven to 450°F (230°C). - Place whole red bell peppers on a baking sheet. - Roast them for 20-25 minutes. Turn them once or twice. - When done, the skins should be blistered and blackened. - Remove the peppers and place them in a bowl. Cover with plastic wrap. - Let them steam for about 10 minutes. This makes peeling easier. - After they cool, peel off the skins and remove the seeds. Chop them roughly. Yes, you can make this soup ahead of time. Here are tips for preparing and storing it: - Prepare the soup as directed and let it cool. - Store it in an airtight container in the fridge. It will stay fresh for about 3-4 days. - You can also freeze the soup for up to 3 months. Just make sure to leave space in the container for expansion. - When ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove. Yes, this soup is vegan-friendly! Here’s why: - All the ingredients, like vegetables and broth, come from plants. - It does not contain any meat or dairy products. - You can enjoy this soup without any concerns about animal products. This blog post covered how to make a delicious soup using fresh ingredients. We discussed roasting red peppers, cooking the base, and blending techniques. I shared tips for enhancing flavor and achieving the perfect texture, plus serving ideas. You can alter ingredients for different flavors and store leftovers properly. Remember, creating this soup is simple, and the customizing options are endless. Enjoy every bite and share it with others. You'll make happy memories around the table with this recipe.

Roasted Red Pepper Tomato Soup

A delicious and creamy soup made with roasted red peppers and ripe tomatoes, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 150 kcal

Ingredients
  

  • 4 large red bell peppers, roasted and peeled
  • 6 large ripe tomatoes, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional for heat)
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • for garnish Fresh basil leaves
  • a splash balsamic vinegar (optional for brightness)

Instructions
 

  • Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skins are blistered and charred.
  • Remove the peppers from the oven and place them in a bowl, covering it tightly with plastic wrap. Let them steam for about 10 minutes to make peeling easier. Once cooled, peel the skins off and remove the seeds, then roughly chop the peppers.
  • In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté for about 5 minutes, until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the chopped tomatoes to the pot along with the roasted red peppers, vegetable broth, dried basil, oregano, and red pepper flakes (if using). Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, allowing the flavors to meld.
  • Once the soup has simmered, use an immersion blender to blend the mixture until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
  • Return the blended soup to the pot and season with salt and pepper to taste. If desired, stir in a splash of balsamic vinegar for added depth of flavor. Heat through for a couple more minutes.
  • Serve the soup hot, garnished with fresh basil leaves. For a special touch, drizzle a little extra olive oil on top before serving.

Notes

For added brightness, consider adding a splash of balsamic vinegar.
Keyword roasted red pepper, soup, tomato, vegetarian