Description
Roasted Red Pepper & Tomato Soup Recipe is smooth, smoky, and rich—an irresistible bowl of comfort perfect for cozy lunches or light dinners.
Ingredients
Scale
Vegetables
- 2 red bell peppers, halved and seeded
- 4 tomatoes, halved
- 1 onion, quartered
- 3 cloves garlic, peeled
Seasonings & Oil
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Liquid
- 3 cups vegetable broth
Garnish
- Fresh basil or cream, for garnish
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C). Arrange the halved red peppers, halved tomatoes, quartered onion, and peeled garlic cloves in a single layer on a baking sheet.
- Roast: Drizzle the vegetables with olive oil, ensuring they are well coated. Roast in the oven for 25–30 minutes, until the vegetables are softened and slightly charred on the edges, which enhances their natural sweetness and smoky flavor.
- Blend: Once the roasted vegetables are ready, transfer them to a blender. Add the smoked paprika and vegetable broth. Blend until the mixture is completely smooth. If you prefer a chunkier texture, pulse a few times instead of blending fully.
- Simmer and Season: Pour the blended soup into a large pot set over medium heat. Bring it to a gentle simmer, stirring occasionally. Taste and adjust the seasoning with salt and black pepper as desired.
- Serve: Ladle the hot soup into bowls. Garnish each serving with fresh basil leaves or a swirl of cream for a beautiful finish. Serve immediately and enjoy!
Notes
- For a spicier kick, add a pinch of chili flakes before roasting.
- You can substitute other peppers or tomatoes depending on what’s in season.
- For a creamier texture, stir in a splash of coconut milk or heavy cream before serving.
- This soup can be made ahead and reheated; the flavors deepen with time.
- Pairs well with grilled cheese or crusty bread for a heartier meal.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side-dishes
- Method: Roasting
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210
- Sugar: 10g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg