Roasted Red Pepper and Tomato Soup
Cozy Up with Roasted Tomato and Red Bell Pepper Soup: A Taste of the Mediterranean
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a vibrant and flavorful recipe for Roasted Tomato and Red Bell Pepper Soup – a dish that brings the sunshine of the Mediterranean right to your kitchen! This isn’t just any tomato soup; roasting the vegetables deepens their sweetness and adds a smoky complexity that will have you craving more.
This soup is incredibly versatile. It’s perfect as a light lunch, a satisfying dinner starter, or even a cozy weeknight meal. The combination of sweet roasted tomatoes and peppers, subtly spiced with smoked paprika and a touch of cayenne (if you like a little heat!), creates a truly unforgettable flavor profile. It’s also naturally vegan and gluten-free, making it a great option for a variety of dietary needs.
Why Roast the Vegetables?
Roasting the tomatoes and red bell peppers is the key to unlocking the full potential of this soup. The high heat caramelizes the natural sugars in the vegetables, intensifying their flavor and creating a beautiful depth that you simply can’t achieve with raw or boiled ingredients. The slight charring adds a smoky note that complements the sweetness perfectly.
Serving Suggestions:
- Garnish: A swirl of vegan cream, a sprinkle of fresh herbs (basil or parsley work beautifully), or a drizzle of olive oil adds a touch of elegance.
- Pairing: Serve with crusty bread for dipping, or a side salad for a complete meal.
- Boost the Protein: Add a can of drained and rinsed chickpeas or white beans to the soup for extra protein and heartiness.
Frequently Asked Questions:
- Can I use different types of peppers? Absolutely! Yellow or orange bell peppers would also work well, adding a slightly different sweetness.
- Is the cayenne pepper essential? No, it’s optional. If you prefer a milder soup, simply omit it.
- Can I make this soup ahead of time? Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, it freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 2 months.
- What kind of vegetable broth should I use? A good quality vegetable broth is best. You can use store-bought or homemade.
We hope you enjoy this delicious and comforting Roasted Tomato and Red Bell Pepper Soup as much as we do! It’s a perfect way to bring a little sunshine to your table, no matter the season.
Roasted Tomato and Red Bell Pepper Soup
Ingredients
- 2 lbs red bell peppers
- 2 lbs tomatoes
- 1 head garlic
- 6 cups vegetable broth
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- to taste salt
- to taste pepper
Instructions
- Preheat oven to 400°F (200°C).
- Cut bell peppers and tomatoes into quarters.
- Place bell peppers, tomatoes, and garlic on a baking sheet.
- Roast for 30-40 minutes, or until vegetables are tender and slightly browned.
- Bring vegetable broth to a boil in a large pot.
- Add roasted vegetables, smoked paprika, cayenne pepper (if using), and salt to the pot.
- Simmer for 10 minutes.
- Purée the soup using an immersion blender or transfer to a regular blender and blend until smooth.
- Season with salt and pepper to taste.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
