Roasted Red Pepper & Tomato Soup
Cozy Up with Creamy Roasted Red Pepper Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a warm and comforting bowl of soup. Today, we’re sharing a vibrant and flavorful recipe for Roasted Red Pepper Soup that’s sure to become a new fall and winter staple. This isn’t your average soup; roasting the vegetables brings out a natural sweetness and depth of flavor that you just can’t achieve any other way.
This Mediterranean-inspired soup is surprisingly easy to make, requiring just a handful of ingredients and about 50 minutes from start to finish. It’s perfect as a starter, a light lunch, or even a satisfying dinner paired with crusty bread. The beautiful color and rich flavor will impress your family and friends!
What makes this Roasted Red Pepper Soup special?
- Roasted Flavor: Roasting the red peppers, tomatoes, and onion intensifies their natural sweetness and creates a smoky depth of flavor.
- Simple Ingredients: You likely already have many of these ingredients in your pantry.
- Versatile: Enjoy it hot or cold, and customize it with your favorite toppings.
- Healthy & Delicious: Packed with vitamins and antioxidants, this soup is good for you and tastes amazing!
Tips for the Best Roasted Red Pepper Soup:
- Roasting is Key: Don’t skip the roasting step! It’s what makes this soup truly special.
- Char is Good: A nice char on the vegetables adds a smoky flavor.
- Steaming the Peppers: Steaming the peppers after roasting makes it easier to remove the skins.
- Adjust the Consistency: Add more water or stock if you prefer a thinner soup.
Frequently Asked Questions:
Q: Can I use different types of peppers?
A: While red bell peppers are traditional, you can experiment with other sweet peppers like orange or yellow bell peppers.
Q: Can I make this soup vegan?
A: Absolutely! Simply ensure your stock is vegetable-based and omit any parmesan garnish.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What are some good toppings for Roasted Red Pepper Soup?
A: Get creative! Try a swirl of olive oil, a sprinkle of black pepper, a dollop of crème fraîche, a sprinkle of parmesan cheese, or some fresh basil leaves.
Q: Is this soup spicy?
A: No, this recipe is not spicy. However, you can add a pinch of red pepper flakes if you like a little heat.
We hope you enjoy this delightful Roasted Red Pepper Soup as much as we do! It’s a perfect way to warm up on a chilly day and savor the flavors of the season.
Roasted Red Pepper Soup
Ingredients
- 4 whole red bell peppers
- 3 large tomatoes
- 1 small onion
- 5 cloves garlic
- 6 ounces tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- 1 1/2 cups water or stock
- 3 tablespoons olive oil
- to taste salt
- to taste pepper
- optional olive oil (for garnish)
- optional black pepper (for garnish)
- optional parmesan (for garnish)
- optional fresh basil (for garnish)
Instructions
- Turn the top broiler on in your oven.
- Slice the red bell peppers, tomatoes and onion in half. Remove the seeds and stems from the bell peppers, the stems from the tomatoes and the outer peel from the onion.
- Place the vegetables on a baking tray and drizzle with olive oil and season with salt and pepper. Rub the oil and seasoning on both sides of the veggies.
- Roast for 25-30 minutes, or until the top side has a nice black char on it.
- Transfer the bell pepper to a glass bowl and cover with plastic wrap for about 20 minutes, to steam.
- When the other veggies are cool enough to handle, remove their skins and transfer to your blender.
- Add the tomato paste, balsamic vinegar, dried basil and water (or stock) to your blender.
- Blend everything on high until smooth.
- Before serving, top with optional garnish.
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