Red Pepper Polenta El Farol
Cozy Up with the Best Red Pepper and Tomato Soup!
Is there anything more comforting than a warm bowl of soup on a chilly day? This Red Pepper and Tomato Soup is a vibrant, flavorful, and surprisingly easy recipe that’s perfect for lunch, dinner, or even a sophisticated appetizer. We’ve blended the sweetness of roasted red peppers with the tang of tomatoes, creating a Mediterranean-inspired dish with a touch of American comfort.
This soup isn’t just delicious; it’s also packed with nutrients! Red peppers are an excellent source of Vitamin C, while tomatoes provide lycopene, a powerful antioxidant. Plus, it’s naturally vegetarian and can easily be made vegan with a simple broth swap.
What makes this soup special?
- Flavorful Blend: The combination of sweet red peppers, tangy tomatoes, and aromatic spices creates a truly unforgettable flavor profile.
- Easy to Make: With a prep time of just 15 minutes and a cook time of 30 minutes, this soup comes together quickly, even on busy weeknights.
- Versatile: Enjoy it as a starter, a light lunch, or a hearty dinner. It pairs beautifully with crusty bread for dipping.
- Healthy & Nutritious: Packed with vitamins and antioxidants, this soup is good for your body and soul.
Tips for the Perfect Soup:
- Roast the Peppers (Optional): For an even deeper, smokier flavor, roast the red peppers before adding them to the pot. Simply halve them, remove the seeds, and roast at 400°F (200°C) for about 20-25 minutes, or until the skin is blackened. Then, peel off the skin and proceed with the recipe.
- Adjust the Spice: Feel free to add a pinch of red pepper flakes for a little heat.
- Creamy Texture: For a richer, creamier soup, stir in a dollop of coconut milk or a swirl of heavy cream (if not vegan) after blending.
- Garnish with Flair: Top with a sprinkle of fresh herbs (like basil or parsley), a drizzle of olive oil, or a swirl of vegan sour cream for a beautiful presentation.
Frequently Asked Questions:
Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can! You’ll need about 6-8 medium ripe tomatoes, peeled, seeded, and chopped. Keep in mind that fresh tomatoes may result in a slightly thinner soup.
Q: Is this soup freezer-friendly?
A: Absolutely! Let the soup cool completely before transferring it to airtight containers. It can be frozen for up to 3 months.
Q: Can I make this soup in an Instant Pot?
A: Yes! Sauté the onion and garlic as directed, then add the remaining ingredients. Cook on high pressure for 10 minutes, followed by a natural pressure release. Blend as directed.
Q: What can I serve with this soup?
A: Crusty bread, grilled cheese sandwiches, a fresh salad, or a side of roasted vegetables all make excellent companions to this soup.
We hope you enjoy this delightful Red Pepper and Tomato Soup as much as we do! It’s a recipe you’ll reach for again and again.
Red Pepper and Tomato Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 medium red bell peppers chopped
- 28 oz canned crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- salt to taste salt
- pepper to taste pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add red bell peppers and cook until slightly softened, about 5-7 minutes.
- Stir in crushed tomatoes, vegetable broth, oregano, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Carefully blend the soup using an immersion blender or transfer to a regular blender. Blend until smooth.
- Season with salt and pepper to taste.
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