Spicy Roasted Red Pepper and Tomato Soup
Spice Up Your Life with Spicy Roasted Red Pepper and Tomato Soup!
Looking for a cozy, flavorful soup that’s surprisingly easy to make? Our Spicy Roasted Red Pepper and Tomato Soup is the answer! This vibrant soup combines the sweetness of roasted red peppers with the smoky heat of chipotle peppers, creating a truly unforgettable taste. It’s perfect for a chilly evening, a comforting lunch, or even a light dinner.
We’ve perfected this recipe to deliver maximum flavor with minimal effort. The combination of canned and roasted tomatoes provides a rich base, while the chipotle peppers add a delightful kick. Don’t be afraid to adjust the amount of chipotle to suit your spice preference – a little goes a long way!
What makes this soup special?
- Bold Flavor: The combination of roasted red peppers, tomatoes, and chipotle peppers creates a complex and satisfying flavor profile.
- Easy to Make: Ready in under 30 minutes, this soup is perfect for busy weeknights.
- Versatile: Enjoy it as a starter, a main course with a side of crusty bread, or even as a topping for tacos or nachos!
- Customizable: Adjust the spice level to your liking and add your favorite toppings.
Tips for the Best Soup:
- Quality Ingredients: While canned tomatoes work great, using fire-roasted diced tomatoes will add an extra layer of smoky flavor.
- Spice Control: Start with one chipotle pepper and add more to taste. Remember, you can always add more spice, but it’s hard to take it away!
- Creamy Texture: The heavy cream adds richness and smoothness, but you can substitute with coconut cream for a vegan option.
- Garnish Power: A dollop of yogurt (or sour cream) and a sprinkle of fresh cilantro or a drizzle of olive oil elevate the presentation and flavor.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it before adding the cream.
Q: Is this soup spicy?
A: It depends on how much chipotle pepper you use! We recommend starting with one pepper and adding more to taste.
Q: What can I serve with this soup?
A: Crusty bread, grilled cheese sandwiches, a side salad, or tacos are all great options.
Q: Can I use fresh tomatoes instead of canned?
A: While fresh tomatoes can be used, they require more prep work (blanching, peeling, seeding) and may result in a thinner soup. Canned tomatoes provide a consistent texture and flavor.
We hope you enjoy this Spicy Roasted Red Pepper and Tomato Soup as much as we do! Let us know in the comments what you think!
Spicy Roasted Red Pepper and Tomato Soup
Ingredients
- 1 medium onion chopped
- 2 Chipotle peppers canned in adobo sauce, finely chopped
- 1/2 cup white or red wine
- 2 12-oz jars roasted red peppers drained well and chopped
- 1 28-oz can diced fire roasted tomatoes
- 1 14-oz can diced tomatoes of any kind
- 1-2 cups water
- 1/2 cup heavy cream
- to taste salt
Instructions
- Heat a heavy bottomed pot (like a Dutch oven) over medium heat. Add a generous drizzle of olive oil (1-2 Tbsp) and the onions and saute for 5-7 minutes or until onions are soft and translucent.
- Sprinkle with a little salt (1/4 tsp) then stir in the wine and Chipotle peppers. Let the wine evaporate (2-3 minutes) then add the roasted red peppers, canned tomatoes, and water and let simmer for 15 minutes.
- Remove the pot from the heat and blend using an immersion blender (aka hand blender) until the soup is a smooth consistency.
- Stir in the cream and serve with a dollop of yogurt on top, if desired.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
