Savory Roasted Red Pepper and Tomato Soup Recipe

Introducing a delightful dish that perfectly blends the sweetness of roasted red peppers with the rich tang of tomatoes. This Roasted Red Pepper and Tomato Soup is a must-try for anyone who loves vibrant, vegetable & plant-based soups. It’s not just a meal; it’s a burst of flavor that warms the soul. Perfect for a chilly evening or a light lunch, this soup is incredibly easy to make and sure to impress your taste buds.

Imagine a bowl filled with a creamy, velvety texture and a hint of smokiness from the roasted peppers. This recipe transforms simple ingredients into a satisfying dish that you can whip up in no time. Whether you’re enjoying it on a busy weeknight or serving it at a gathering, it will quickly become a favorite.

Delicious Roasted Red Pepper and Tomato Soup

A bowl of roasted red pepper and tomato soup garnished with basil, alongside a slice of crusty bread on a wooden table.

This Roasted Red Pepper and Tomato Soup is a delightful blend of sweet and tangy flavors, made with roasted red peppers, fresh tomatoes, and a hint of garlic. Its creamy texture comes from blending, making it a comforting option for any meal.

Ingredients

4 large red bell peppers, roasted and peeled
6 ripe tomatoes, chopped
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1 teaspoon dried basil
1/2 teaspoon smoked paprika
Fresh basil leaves for garnish (optional)

Instructions

Roast the Peppers: Preheat the oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and cover with foil to steam for 10 minutes. Once cooled, peel off the skins and chop the peppers.
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent (about 5 minutes).
Combine Ingredients: Add the chopped roasted red peppers, tomatoes, vegetable broth, salt, black pepper, dried basil, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Return the soup to the pot and heat gently before serving.
Garnish and Serve: Ladle the soup into bowls, garnish with fresh basil leaves if desired, and enjoy with crusty bread.