Roasted Red Pepper and Tomato Soup

By Amelia MapstoneJun 27, 2024Jump to Recipe

Save It For a Rainy Day

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Seeking a burst of warmth on a cool gray day? This recipe’s got you covered better than an umbrella!

As an elevated version of a childhood classic, this soup makes the perfect pairing to a grilled cheese or your favorite crackers. It’s vibrant, subtly sweet and smoky, and way better than canned soup. Even better, it can be spiced up or down depending on your preference. A dash of chili pepper flakes kicks it up a notch, and a splash of cumin creates a nutty, curry-like heat. Play with the flavors and find your favorite.

Whether you serve this soup for lunch or dinner, your guests and family will be satisfied and warmed to the core.

Is Roasted Red Pepper and Tomato Soup Healthy?

Since red peppers and tomatoes are both rich in vitamin C, this soup makes a great vegan (and gluten-free) alternative to a classic cold remedy like Chicken Noodle Soup. It’s also high in vitamin K, potassium, and folate which support cellular function, heart health, and hydration. With all the fresh herbs and spices, this soup has the potential to clear the sinuses and warm you up from the inside out. (Like a hug for the body and soul!)

Tomato Soup Vs. Bisque

Bisque is typically thicker and creamier than regular soup, with a base of cream. To maintain this recipe’s veggie base, you could try using coconut cream to thicken the broth and turn it into a bisque.

If you’re using regular cream, make sure to keep the heat low and take your time cooking, so the cream doesn’t curdle. Overall, the slower this recipe is cooked, the better the flavor and texture.

INGREDIENTS

4 large red bell peppers
6 medium tomatoes
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Optional: Fresh basil for garnish

INSTRUCTIONS

Roast

Prepare and roast peppers and tomatoes.

Sauté

Cook onion and garlic; add roasted veggies.

Blend & Serve

Simmer, blend, and serve the soup.

Devour!

FAQs & Tips

How to Make Ahead and Store?

Leftovers can be stored in a fridge-safe container for 4-5 days, or freezer for up to 3 months. When portioning into containers, make sure to leave some room for possible expansion.
Before reheating, let the frozen soup thaw in the fridge overnight. Then, carefully transfer the soup to a pot and place on the stove at medium heat, stirring occasionally, until it simmers. Refresh with your favorite spices or herbs as needed.

Blend to Perfection

I’d recommend using an immersion blender, as it gives you the highest degree of control over what texture you’d like. If you’re using a regular blender, make sure to let the soup cool slightly and portion it into two rounds of blending to maintain consistency. Lastly, remember to keep some towels handy in case the soup splatters.

Fortify the Flavors

One of the best ways to amplify the smokiness of this dish is to keep some of the charred pepper skins when blending. You could also add some smoked paprika for extra heat.
For more acidity and less sweetness, consider adding red wine vinegar while cooking on the stove.
While basil and oregano make a great pair on their own, rosemary and thyme can also be added to this herbaceous celebration – making it richer and fresher.

Serving Suggestions

To enhance the classic pairing of tomato soup and grilled cheese, try serving Brie Grilled Cheese with Apples for a mouthwatering marvel.

My personal favorite classic pairing is a “soup and salad,” and so I’d recommend trying Warm Brussels Sprouts Salad to add more fresh greens to the table. Stay cozy and enjoy!

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