This Red Pepper Tomato Soup is a tasty mix of sweet red peppers and juicy tomatoes. It’s smooth, warm, and perfect for a cozy day. Plus, it’s super easy to make!
Whenever I make this soup, I feel like a gourmet chef, even if it’s just me. 🥣 A slice of crusty bread on the side makes it even better—you’ll be happy!
I love how this soup warms me up quickly. Just toss everything in a pot, blend it smooth, and you’re ready to enjoy a bowl of deliciousness. So simple!
Key Ingredients & Substitutions
Red Bell Peppers: Roasted red bell peppers add sweetness and depth. If you can’t find fresh, you can use jarred roasted peppers. They work just as well, but make sure to drain them well.
Tomatoes: Ripe tomatoes are key for flavor. Canned whole tomatoes are a great alternative if fresh ones aren’t available. Use about 2 cans (28 oz each) for richer taste.
Onion: A medium onion brings sweetness. Yellow or white onions are fine, but red onions can add a lovely color and flavor twist!
Vegetable Broth: I prefer broth for added flavor, but water is fine if you want a lighter soup. You can also use chicken broth if you’re not strictly vegetarian.
Smoked Paprika: This adds a smoky flavor. If you don’t have it, regular paprika or even a dash of cayenne can provide some heat. Adjust according to taste!
How Do You Roast Bell Peppers Perfectly?
Roasting brings out the natural sugars in the peppers. Here’s how to do it right:
- Place whole peppers under a broiler or grill, turning occasionally, until the skin is charred and blistered (about 10-15 mins).
- After roasting, transfer to a bowl and cover with plastic wrap for 10 mins to steam. This makes peeling easier!
- Once cooled, peel off the charred skin, remove seeds, and chop. Your peppers are now ready to add a delicious flavor to your soup!
This simple technique enhances the soup’s taste immensely!
Red Pepper Tomato Soup
Ingredients You’ll Need:
For the Soup:
- 3 large red bell peppers, roasted, peeled, and seeded
- 6 large ripe tomatoes, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth or water
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika (optional, for depth)
- Salt and freshly ground black pepper, to taste
For Garnishing:
- Fresh basil leaves, thinly sliced
- Crusty bread slices, toasted (for serving)
How Much Time You Will Need:
Expect to spend about 15 minutes on preparation and 30 minutes for cooking. Total time is around 45 minutes. It’s a quick and delicious way to enjoy a warm bowl of soup!
Step-by-Step Instructions:
1. Roast the Red Bell Peppers:
Start by roasting the peppers. You can place them under a broiler or on a grill. Turn them occasionally until the skin is charred and blistered all over. This usually takes about 15 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and allow them to steam for 10 minutes. This makes peeling easier. Once they’ve cooled a bit, peel off the skins, remove the seeds, and chop them roughly.
2. Cook the Base:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5-7 minutes until it’s soft and translucent. Next, stir in the minced garlic and cook for an additional 1-2 minutes until it becomes fragrant.
3. Combine Ingredients:
Add the chopped tomatoes, the roasted red peppers, and if you’re using it, the smoked paprika to the pot. Stir everything together until well mixed.
4. Simmer the Soup:
Pour in the vegetable broth and bring the mixture to a boil. After it starts boiling, reduce the heat and let it simmer uncovered for about 25 minutes. This step allows all the flavors to meld together and helps the tomatoes and peppers soften thoroughly.
5. Blend the Soup:
Once the soup has cooked, use an immersion blender to puree it until smooth. If you don’t have one, you can carefully transfer the soup in batches to a regular blender, then blend until it’s silky smooth. Be cautious with hot liquids!
6. Final Seasoning:
Now it’s time to taste! Season the soup with salt and freshly ground black pepper according to your preference.
7. Serve:
Ladle the hot soup into bowls and garnish with freshly sliced basil leaves on top. This adds a lovely flavor and color!
8. Enjoy with Crusty Bread:
Serve your delicious Red Pepper Tomato Soup alongside toasted crusty bread slices. Dip the bread into the soup for a cozy meal experience!
Enjoy the vibrant flavors that this velvety Red Pepper Tomato Soup has to offer!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned tomatoes are a great time-saver. Use about 2 cans (28 oz each) of whole or diced tomatoes to achieve a similar flavor and texture. Just drain them slightly before adding to the pot.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container or bag!
Can I Make This Soup Spicy?
Yes! If you like a little heat, consider adding red pepper flakes or a chopped jalapeño when sautéing the onions. Adjust the amount based on your spice preference for the perfect kick.
Can I Add Other Vegetables?
Definitely! Feel free to add veggies like carrots, celery, or spinach for extra nutrition and flavor. Just add them when you cook the onions to give them enough time to soften.
