This red pepper tomato soup is warm, bright, and super easy to make. With sweet red peppers and juicy tomatoes, it’s as tasty as it is colorful!
It’s perfect for a cozy night in. I like to enjoy it with a crusty piece of bread for dunking—who doesn’t love a little extra crunch? 😋
Key Ingredients & Substitutions
Red Bell Peppers: Roasting red bell peppers enhances their sweetness. If you don’t have fresh ones, jarred roasted peppers are a great substitute. You could also use mixed bell peppers for a different flavor.
Tomatoes: Fresh ripe tomatoes are ideal, but canned crushed tomatoes work perfectly too. Choose diced tomatoes for some texture or fire-roasted for an extra smoky taste.
Heavy Cream: For creaminess, heavy cream is traditional, but coconut cream works well for a dairy-free option. You could also skip it for a lighter soup.
Vegetable Broth: Use low-sodium broth for better control over the soup’s saltiness. Chicken broth is an option for non-vegetarians, adding more flavor to the soup.
How Do You Roast Red Peppers Perfectly?
Roasting red peppers is simple yet transforms the flavor! Here’s how to do it:
- Place whole red peppers directly on a gas flame or in an oven at 450°F (230°C) until the skin is blistered and charred, usually 15-20 minutes.
- Turn them frequently to roast evenly.
- Once charred, place them in a bowl and cover with plastic wrap for about 10 minutes—this helps loosen the skin.
- Peel off the skin, remove seeds, and chop. Use them in the soup for that lovely caramelized taste!
Roasted peppers add a yummy depth to your soup. Plus, the aroma while roasting is irresistible!
How Can You Make Your Soup Extra Smooth?
A smooth texture elevates your soup! A few tips:
- Use an immersion blender to puree the soup directly in the pot. It’s less mess and super convenient.
- If using a regular blender, let the soup cool a bit before blending (do it in batches) to avoid pressure building up.
- Blend until silky smooth for that restaurant-quality finish.
Enjoying a silky-red pepper tomato soup can make a lovely meal anytime!
Delicious Red Pepper Tomato Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 large red bell peppers, roasted, peeled, and chopped
- 6 large ripe tomatoes, chopped (or 1 can (28 oz) crushed tomatoes)
- 3 cups vegetable broth
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon red chili flakes (optional, for mild heat)
- Salt and black pepper to taste
- 1/2 cup heavy cream or coconut cream (optional, for creaminess)
For Garnish:
- Fresh basil leaves, chopped
- Crusty bread, for serving
How Much Time Will You Need?
This delicious soup requires about 10 minutes of prep time and 30 minutes of cooking time. So in total, you’re looking at around 40 minutes to make this comforting bowl of goodness!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until they become soft and translucent, which should take about 5 minutes. This will create a fragrant base for your soup!
2. Add Garlic and Cook:
Add the minced garlic to the pot and cook for an additional minute until you can smell that wonderful aroma. Stir frequently to prevent it from burning.
3. Mix in the Peppers and Tomatoes:
Now, stir in the roasted red peppers and chopped tomatoes (or crushed tomatoes if you’re using canned). Cook this mixture for about 5 minutes, stirring occasionally to blend those yummy flavors.
4. Add Broth and Seasonings:
Pour in the vegetable broth and sprinkle in the smoked paprika, red chili flakes (if you’re using them), along with a pinch of salt and black pepper. Bring this mixture to a boil, then lower the heat so it simmers gently for 20 minutes. This is where the magic happens, letting all those flavors come together!
5. Blend Until Smooth:
After simmering, it’s time to make the soup silky smooth. Use an immersion blender right in the pot to blend until creamy. If you don’t have one, you can carefully transfer the soup in batches to a regular blender. Just remember to let it cool a bit before blending and cover it loosely with a cloth to prevent pressure build-up.
6. Stir in the Cream:
If you’re using cream for richness, now’s the time to stir it in. Warm the soup through, but don’t let it boil again. Taste your soup and adjust the seasoning with more salt and pepper if needed.
7. Serve and Enjoy:
Ladle the soup into bowls and finish it off with a beautiful swirl of cream and a sprinkle of chopped basil on top. Serve it hot with crusty bread on the side for dipping!
This Red Pepper Tomato Soup is a heartwarming dish that’s bursting with flavor and sure to delight your taste buds. Happy cooking!
Can I use canned tomatoes instead of fresh?
Absolutely! Canned tomatoes are a convenient option and can help save time. A 28 oz can of crushed tomatoes works perfectly in this recipe and provides a rich flavor.
How do I store leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or microwave in short intervals until heated through.
Can I make this soup vegan?
Yes, just omit the heavy cream or substitute it with coconut cream for a vegan twist! This soup is already plant-based thanks to the vegetables and broth.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread for dipping. You can also serve it with a side salad or grilled cheese for a comforting meal.
