This red pepper tomato soup is bright, tasty, and super comforting! With roasted red peppers and ripe tomatoes, it’s a delightful blend that warms your heart.
Grab a piece of crusty bread because you’re going to want to dip it! I always make extra just in case—who can resist a warm bowl of this deliciousness? 🍅
Key Ingredients & Substitutions
Red Bell Peppers: These add sweetness and depth to the soup. If you find yourself short on red peppers, yellow or orange peppers work well too! Avoid green peppers, as they have a distinct bitterness.
Tomatoes: Fresh tomatoes are fantastic, but if they’re out of season, canned tomatoes are a great substitute. Just go for whole or diced, preferably with no added salt for better control of flavor.
Onion: Yellow onions are best for their balanced sweetness. You can swap them for shallots if you want a milder flavor or even use leeks for a unique twist.
Garlic: Fresh garlic is the way to go for that aromatic punch. Garlic powder can stand in for fresh in a pinch; just use a fraction of the amount to avoid overpowering the soup.
Vegetable Broth: For a lighter flavor, use water or chicken broth if you’re not strictly vegetarian. If you’re low on broth, adding a bit more seasoning can elevate your dish.
How Can I Get the Perfect Roasted Peppers?
Roasting peppers is key to enhancing their natural sweetness. Here’s how to do it perfectly:
- Preheat your oven to 425°F (220°C). Make sure it’s hot; this helps get that nice char.
- Cut the peppers in half and remove the seeds. Placing them cut-side down traps steam, helping to loosen the skin for easy peeling.
- Keep an eye on them as they roast. Aim for 20 minutes until their skin is blistered, but if they’re blackened, they might be overcooked.
- After roasting, wrapping them to steam will allow the skin to slide right off, making prep much easier!
With these tips, your Red Pepper Tomato Soup will truly shine! Enjoy crafting this cozy dish.
How to Make Red Pepper Tomato Soup
Ingredients You Will Need:
For the Soup:
- 2 large red bell peppers
- 6 ripe medium tomatoes (or 1 can of whole peeled tomatoes, 28 oz)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 2 cups vegetable broth or water
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper to taste
- Fresh basil leaves, chopped (for garnish)
- Crusty bread, for serving
Total Time Needed:
You will need about 45 minutes to prepare this comforting soup. This includes around 20 minutes of roasting the peppers, plus time for sautéing, simmering, and blending. A quick and easy recipe for a delicious meal!
Step-by-Step Instructions:
1. Roast the Red Peppers:
First, preheat your oven to 425°F (220°C). Cut the red bell peppers in half and remove the seeds and membranes. Place the pepper halves cut-side down on a baking sheet lined with foil or parchment paper. Roast in the oven for about 20 minutes until the skins are charred and blistered. Once done, take them out and place them in a bowl. Cover the bowl with plastic wrap or a lid and let the peppers steam for about 10 minutes, which will help loosen the skin for easy peeling.
2. Sauté the Onion and Garlic:
While the peppers are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Then, add the minced garlic and cook for another minute until fragrant. This will create a lovely aromatic base for your soup!
3. Prepare the Soup:
After the peppers have steamed and cooled a bit, peel off the skins and roughly chop the flesh. If you are using fresh tomatoes, blanch them in boiling water for about 1 minute, then transfer them to ice water and peel the skins. Chop the peeled tomatoes roughly. If you are using canned tomatoes, simply drain them slightly. Now add the chopped roasted red peppers and tomatoes to the pot with the sautéed onions and garlic.
4. Simmer and Blend:
Pour in the vegetable broth and stir to combine everything. Bring the mixture to a simmer and cook for about 15-20 minutes to let all the flavors meld together. Once simmered, use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender and puree until creamy.
5. Season and Serve:
Return the blended soup to the pot (if needed), and if desired, add sugar to balance any acidity. Season with salt and black pepper to taste. Heat the soup through gently, making sure it’s warm but not boiling.
6. Garnish and Enjoy:
Ladle the warm, vibrant soup into bowls and garnish with chopped fresh basil leaves. Serve hot, accompanied by crusty toasted bread that’s perfect for dipping. Dive in and enjoy your homemade Red Pepper Tomato Soup!
How wonderful to share a bowl of this deliciousness with friends and family. Enjoy!
Can I Use Different Types of Peppers?
Yes, you can! While red bell peppers add a sweet flavor, yellow or orange peppers can be a great substitute if you have them on hand. Just avoid green peppers, as they have a different taste that may not blend as well in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! You can make the soup up to 2 days in advance. Just store it in an airtight container in the fridge. When you’re ready to enjoy it, reheat gently on the stove and add a splash of broth or water if it seems too thick.
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the soup. It can last up to 3 months in the freezer; just let it thaw in the fridge overnight before reheating.
Can I Make This Recipe Vegan?
This recipe is already vegan if you use vegetable broth. Just ensure that the bread you serve with it is also vegan-friendly. Enjoy your deliciously creamy soup without any animal products!
