Roasted Red Pepper and Tomato Soup
This Roasted Red Pepper and Tomato Soup combines oven-roasted tomatoes, red peppers, onions, and garlic to create a naturally sweet, smoky, and velvety bowl of comfort. It’s simple, nutritious, and perfect for weeknight meals, cozy dinners, or meal prep.
Ingredients
• 4 large ripe tomatoes, halved
• 3 red bell peppers, seeded and chopped
• 1 medium onion, chopped
• 4 garlic cloves, peeled
• 3 tablespoons olive oil
• 3 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• For extra creaminess, add ½ cup heavy cream or ½ cup coconut milk.
• Optional toppings: croutons, fresh basil, Parmesan
Instructions
Prepare the vegetables
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Arrange the tomatoes, red peppers, onion, and garlic on the sheet.
Season and roast
2. Pour a little olive oil across the dish, then season it with salt and pepper to taste. Roast for 25–35 minutes, turning them halfway through, until the edges develop a light char.
Blend the vegetables
3. Transfer the roasted vegetables to your blender with care. Add vegetable broth, tomato paste, basil, thyme, and smoked paprika. Blend until smooth.
Simmer the soup
4. Pour the smooth mixture into a large pot and continue cooking. Let it come to a light simmer and cook for 10–15 minutes. Taste and adjust seasoning.
Add creaminess (optional)
5. Reduce the heat to low and stir in heavy cream or coconut milk. Mix gently until smooth.
Serve
6. Ladle into bowls and top with croutons, basil, or Parmesan. Serve warm.
Notes
- To boost the smoky flavor, let the peppers roast until they’re lightly blackened.
- Add broth gradually to control thickness.
- For dairy-free soup, use coconut milk or skip cream entirely.
- Add a roasted jalapeño for heat.
- Refrigerate leftovers within 2 hours for the best freshness.
- Soup thickens after chilling — thin with a splash of broth when reheating.