Easy Roasted Red Pepper And Tomato Soup

There’s something magical about a warm bowl of soup, isn’t there? It wraps you in a cozy hug and feels like home. Easy Roasted Red Pepper and Tomato Soup is one of those recipes that brings us together, filling our hearts and bellies with love. The rich flavors of roasted red peppers and ripe tomatoes blend together beautifully, creating a comforting dish that can be enjoyed any time of the year. Whether it’s a chilly evening or a gathering with friends, this soup is sure to warm your soul and spark joy around the table. Let’s dive into this delightful recipe together!

Why You’ll Love Making This Easy Roasted Red Pepper And Tomato Soup

Making Easy Roasted Red Pepper and Tomato Soup is not just about cooking; it’s about creating a heartfelt experience. The aroma of roasting vegetables fills your kitchen, making your home feel inviting and warm. This soup is incredibly versatile; you can enjoy it as a light meal on its own or pair it with a crispy grilled cheese sandwich for a classic combo. Plus, it’s simple to make with just a handful of fresh ingredients!

Step-by-Step: How to Make Easy Roasted Red Pepper And Tomato Soup

Let’s get started on this delicious soup! You’ll see how easy it is to make, and in no time, you’ll have a lovely bowl waiting for you.

Ingredients You’ll Need:

• 3 pounds tomatoes (use what you have or 2 28-ounce cans of San Marzano tomatoes)
• 2 red peppers (deseeded and cut into strips)
• ⅓ cup olive oil
• 1 small onion (quartered)
• 1 head garlic (cut in half)
• 2 teaspoons kosher salt (or more to taste)
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (optional)
• 1 cup vegetable broth (or chicken stock)
• ¼ cup heavy cream (for serving)
• ½ cup fresh basil (torn for serving)

Directions: Cooking with Confidence

1. Roast the Veggies:
Preheat your oven to 425°F (220°C). On a large baking sheet, toss together the tomatoes, red peppers, onion, and garlic. Drizzle with olive oil and sprinkle with salt, oregano, smoked paprika, and red pepper flakes if you like a bit of heat. Toss until everything is coated evenly. Roast for about 30-40 minutes or until the veggies are soft and slightly charred. The smell will be divine!

2. Make the Soup:
Carefully blend the roasted vegetables with the vegetable broth in a blender until smooth. If you prefer a chunkier texture, you can pulse a few times instead of blending it completely. Pour the mixture back into a pot over medium heat, and let it simmer for about 10 minutes. Adjust the seasoning with more salt if needed.

3. Serve and Enjoy:
Ladle your beautiful soup into bowls. Drizzle a touch of heavy cream for richness and sprinkle with torn fresh basil. Serve it hot and share it with your loved ones. Don’t forget that the best part is enjoying every spoonful!

How to Serve Easy Roasted Red Pepper And Tomato Soup and Make It Shine

To really make this soup shine, consider serving it with a side of crusty bread or grilled cheese sandwiches. A sprinkle of freshly cracked black pepper or a few extra basil leaves on top can add a nice touch. Pair it with a simple side salad, and you’ve got a meal that feels special and satisfying!

How to Store Easy Roasted Red Pepper And Tomato Soup for Later

If you have leftovers (or want to make it in advance), simply let the soup cool completely before transferring it to airtight containers. Store it in the fridge for up to 5 days or freeze it for up to 3 months. When you’re ready to enjoy it again, just reheat on the stove over low heat, stirring occasionally.

Clara’s Tips for Success

• Use Fresh Ingredients: The better the tomatoes and peppers, the tastier your soup will be. If you can find ripe tomatoes in the summer, don’t hesitate to use them!
• Add More Flavors: Feel free to play with the seasoning! Adding herbs like thyme or a splash of balsamic vinegar can elevate the taste.
• Adjust Consistency: If you find the soup too thick, you can add more vegetable broth or water to reach your desired consistency.

Simple Variations to Try

• Add Protein: For a heartier soup, stir in some cooked chicken or lentils.
• Creaminess: Swap heavy cream for coconut milk if you want a dairy-free version.
• Spice it Up: Add a diced jalapeño while roasting for additional heat, or mix in a pinch of curry powder for a unique twist.

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Head over to our Recipe Trends page and uncover a world of fresh, plant-forward ideas that fit right into your daily routine. From vibrant seasonal flavors to calming, wholesome dishes, each recipe is designed to spark inspiration and bring a sense of balance to your kitchen. Find comfort, joy, and connection in every meal while exploring what’s trending right now.

Easy Roasted Red Pepper and Tomato Soup

A comforting soup made with roasted red peppers and tomatoes, perfect for any time of year.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 240

Ingredients Method Nutrition Notes

Ingredients

  

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Roasted Vegetables

• 3 pounds tomatoes Use ripe tomatoes or 2 28-ounce cans of San Marzano tomatoes
• 2 pieces red peppers Deseeded and cut into strips
• 1 small onion Quartered
• 1 head garlic Cut in half
• ⅓ cup olive oil
• 2 teaspoons kosher salt Or more to taste
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes Optional for heat

Soup Base

• 1 cup vegetable broth Or chicken stock
• ¼ cup heavy cream For serving
• ½ cup fresh basil Torn for serving

Method

 

Roasting the Vegetables

1. Preheat your oven to 425°F (220°C).
2. On a large baking sheet, toss together the tomatoes, red peppers, onion, and garlic.
3. Drizzle with olive oil and sprinkle with salt, oregano, smoked paprika, and red pepper flakes. Toss until everything is coated evenly.
4. Roast for about 30-40 minutes or until the veggies are soft and slightly charred.

Making the Soup

1. Carefully blend the roasted vegetables with the vegetable broth in a blender until smooth.
2. If you prefer a chunkier texture, pulse a few times instead of blending completely.
3. Pour the mixture back into a pot over medium heat and let it simmer for about 10 minutes.
4. Adjust the seasoning with more salt if needed.

Serving the Soup

1. Ladle your beautiful soup into bowls.
2. Drizzle a touch of heavy cream for richness and sprinkle with torn fresh basil.
3. Serve it hot and share it with your loved ones.

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 600mgFiber: 5gSugar: 6g

Notes

To make the soup shine, serve it with crusty bread or grilled cheese sandwiches. For storage, let the soup cool before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

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FAQs About Easy Roasted Red Pepper And Tomato Soup

Now that you have this simple, yet delicious recipe, I hope you feel inspired to get into the kitchen and whip up a batch of Easy Roasted Red Pepper and Tomato Soup. Enjoy cooking and nurturing your loved ones with this comforting dish!