Oh, soup! Is there anything more comforting on a chilly day? Seriously, just the smell of a pot simmering on the stove makes me feel all warm and fuzzy inside. And trust me, this recipe for Roasted Red Pepper and Tomato Soup is pure magic in a bowl! It’s so easy – seriously, even on my busiest weeknights, I can whip this up. The vibrant colors and flavors? Unbelievable!
I remember the first time my Aunt Carol made this for me; I was hooked from the first spoonful. It’s the perfect blend of sweet roasted peppers and tangy tomatoes. And guess what? This version is totally vegan-friendly, so everyone can enjoy it! Ready to dive in? Let’s go! You’ll love it, and to know why, check out Why You’ll Love This Recipe.
Why You’ll Love This Roasted Red Pepper and Tomato Soup
Okay, so besides being ridiculously delicious, there are a bunch of reasons you’re gonna fall in love with this soup:
- It’s seriously easy to make! I’m talking one-pot wonder, people. Minimal effort, maximum flavor.
- That flavor, though! The roasting brings out an amazing sweetness in the peppers and tomatoes. It’s like a party in your mouth!
- Loaded with good-for-you ingredients. Veggies galore! You can feel good about seconds (or thirds!).
- Totally vegan and can easily be made gluten-free. It’s perfect for sharing with all your friends and family – no one has to miss out.
- Comfort food perfection! It’s warm, cozy, and hits the spot every single time. Seriously, pure happiness in a bowl.
Ingredients You’ll Need for the Best Roasted Red Pepper and Tomato Soup
Alright, let’s gather our goodies! This soup doesn’t need a ton of stuff, which I love. Here’s what you’ll need to make this masterpiece:
- 2 large, gorgeous red bell peppers (halved and seeded – we want all the sweet flavor!)
- 1 (28-ounce) can of crushed tomatoes – grab a good brand; it makes all the difference!
- 1 cup of chopped onion – yellow or white, your call.
- 2 cloves of minced garlic – fresh always tastes best!
- 4 cups of vegetable broth – I usually go for low sodium.
- 2 tablespoons of olive oil – for that lovely richness.
- 1 teaspoon of dried basil – adds the perfect herby touch.
- 1/2 teaspoon of salt – season to your taste!
- 1/4 teaspoon of black pepper – just a pinch for a little kick.
That’s it! See? Easy peasy! Now, let’s get cooking!
How to Make Delicious Roasted Red Pepper and Tomato Soup Step-by-Step
Okay, friends, let’s get down to business! This soup is seriously simple, you’ll be amazed. Just follow these steps, and you’ll have a bowl of heaven in no time. I promise!
Roasting the Red Peppers for the Roasted Red Pepper and Tomato Soup
First things first: the peppers! Preheat your oven to a nice, toasty 400°F (200°C). Then, grab those beautiful red bell peppers and give them a good rinse. Slice them in half, and make sure you get rid of all those pesky seeds. Pop them cut-side down on a baking sheet. Now, roast them for about 25-30 minutes, or until the skins are all black and blistered. Trust me, this step is key for that yummy, smoky flavor! After they’re out of the oven, let them cool a bit before peeling those skins off. It’s a bit of a pain, but totally worth it!
Blending the Roasted Red Pepper and Tomato Soup to Perfection
Now, for the fun part: blending! Carefully, add everything – the roasted peppers, the tomatoes, onion, garlic, broth, basil, salt, and pepper – to a big pot and bring it to a simmer (careful, it can splatter!). Let it bubble gently for about 15 minutes to let those flavors meld. Then, here’s where the magic happens. If you have an immersion blender, this is the easiest. Just stick it right in the pot and blend until super smooth. If you’re using a regular blender (and be careful here – HOT liquids can be dangerous!), let it cool slightly and work in batches so you don’t overfill it – safety first! Blend until it’s as smooth and creamy as you like. Yum!
And that’s it! You’re ready to serve! But before you do. why not check out some tips for success?
Tips for Success: Perfecting Your Roasted Red Pepper and Tomato Soup
Want to make sure your Roasted Red Pepper and Tomato Soup is the absolute best? Here are a few things I’ve learned over the years to help you nail it. Honestly, it’s all about those little details!
First off, the peppers: Try to go for the ripest, reddest bell peppers you can find! The color means flavor, trust me. Also, don’t be shy with the roasting! You want those skins almost completely black for that lovely, smoky taste. And don’t be afraid to taste and season as you go – every batch of tomatoes is a little different, so a pinch more salt or pepper can really make the flavors pop.
Ingredient Notes and Substitutions for Roasted Red Pepper and Tomato Soup
Okay, let’s talk about some of the stars of this show! First, the red bell peppers. Seriously, go for the most vibrant, plump ones you can find. The ones that feel heavy for their size are usually the sweetest. And if you’re feeling fancy, you can totally use a mix of red, yellow, and orange peppers—it’ll be gorgeous! Also, I’ve found that using fire-roasted tomatoes instead of regular canned ones gives this soup an extra depth of smoky flavor. It’s fantastic! You can also adjust the amount of garlic based on how much you like it. I usually stick to the recipe, but feel free to add a little extra if you’re a garlic lover like me. Just be warned, it might give you serious vampire-repelling powers! 😉
Serving Suggestions to Complement Your Roasted Red Pepper and Tomato Soup
Okay, you’ve got this amazing soup, now what to serve it with, right? My go-to is always a big chunk of crusty bread. You can dunk it in the soup, which is pure heaven! A grilled cheese sandwich also goes perfectly, totally a classic combo for a reason! For something a little lighter, a simple side salad with a light vinaigrette is great too. And for a total wow factor, swirl in some cream or a dollop of yogurt and a sprinkle of fresh herbs for garnish. Seriously, yum!
Storage and Reheating Instructions for Roasted Red Pepper and Tomato Soup
So you made a big batch (smart!), or maybe you just have extras. No worries, this soup is great the next day (and the day after that!). To store your leftover Roasted Red Pepper and Tomato Soup, just let it cool completely and then pop it into an airtight container. It’ll keep in the fridge for about 3-4 days. You can also freeze it! Just put it in a freezer-safe container or bag, and it’ll be good for a couple of months.
To reheat, you can use the stovetop or the microwave. On the stove, heat it over medium heat, stirring occasionally, until it’s warmed through. In the microwave, heat it in short bursts, stirring in between, until it’s hot and bubbly. Perfect!
Nutritional Information for Roasted Red Pepper and Tomato Soup
Heads up, friends! The nutritional info below is just an estimate, okay? It can change depending on the ingredients you use and the brands you like. So, keep that in mind, and enjoy every delicious spoonful!
Frequently Asked Questions About Roasted Red Pepper and Tomato Soup
Got questions? I’ve got answers! Here are some of the most common things people ask me about this awesome Roasted Red Pepper and Tomato Soup. Hopefully, this answers your burning soup questions!
Can I make this soup ahead of time?
Absolutely! In fact, I often *do* make this soup ahead of time. It’s a lifesaver for busy weeks! The flavors actually get even better the next day as they have more time to meld together. Just store it in your fridge, and it’ll be ready to go when you are. It’s perfect for meal prepping. Reheat it on the stove or in the microwave, and you’re good to go!
How can I make this soup spicier?
Want a little kick? I get it! Add a pinch of red pepper flakes when you add the rest of the spices. You can also toss in a seeded jalapeño or two when you’re sautéing the onion and garlic. Start with one and add more to taste. Careful, it can get HOT!
Can I freeze this soup?
Yes, yes, a thousand times YES! This soup freezes beautifully. Let it cool completely, then pour it into freezer-safe bags or containers. It’ll last for a good couple of months. Just thaw it in the fridge overnight or use the defrost setting on your microwave. Make sure you are using an air-tight container, and try to have more soup than air in the containers to avoid freezer burn. Reheat gently, and enjoy!
What can I add to the soup for extra flavor?
Ooh, the possibilities are endless! I love a swirl of pesto or a dollop of yogurt to add extra flavor. Fresh herbs like basil or oregano are also fantastic. A squeeze of lemon juice brightens it up. Some people even like a touch of balsamic vinegar. Feel free to get creative! Have fun playing around; it will always be delicious!
Print
Roasted Red Pepper and Tomato Soup
- Total Time: 65 min
- Yield: 4 servings
- Diet: Vegan
Description
A flavorful soup made with roasted red peppers and tomatoes.
Ingredients
- 2 large red bell peppers
- 1 (28 ounce) can crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet.
- Roast for 25-30 minutes, or until the skins are blackened.
- Let the peppers cool, then peel off the skins.
- Heat olive oil in a pot over medium heat. Add onion and cook until softened.
- Add garlic and cook for another minute.
- Add the roasted peppers, crushed tomatoes, vegetable broth, basil, salt, and pepper.
- Bring to a simmer and cook for 15 minutes.
- Use an immersion blender to blend the soup until smooth.
- Serve hot.
Notes
- You can garnish with a swirl of cream or a dollop of yogurt.
- For a smoky flavor, roast the peppers over an open flame.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
