Roasted Red Pepper and Tomato Soup
Indulge in the comforting flavors of Roasted Red Pepper and Tomato Soup, a vibrant and wholesome dish that’s perfect for any season. This recipe combines the smoky sweetness of charred red bell peppers with the natural tang of ripe roasted tomatoes and aromatics like garlic and onion, all brought together in a velvety vegetable broth. Enhanced with a touch of paprika and dried basil, this soup delivers a cozy depth of flavor with every spoonful. Whether blended silky-smooth or left slightly textured, it’s a versatile meal that can be enriched with a swirl of heavy cream if desired. Quick to prepare and easy to customize, this hearty soup is the ultimate pairing for crusty bread or a gooey grilled cheese. Garnished with fresh basil, it’s as visually appealing as it is delicious—a crowd-pleasing classic to add to your comforting soup repertoire.
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 6 medium ripe tomatoes
- 1 medium yellow onion
- 4 whole garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.25 cup heavy cream (optional)
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh basil (for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half, removing seeds and stems. Place the peppers cut-side down on the prepared baking sheet.
Cut the tomatoes into halves and place them on the same baking sheet. Peel the onion and cut it into quarters, then add it to the sheet along with the whole garlic cloves.
Drizzle the olive oil evenly over all the vegetables. Roast in the preheated oven for 25-30 minutes or until the peppers have charred skins and the tomatoes are soft and juicy.
Remove the baking sheet from the oven and let the vegetables cool slightly. Peel the skins off the roasted red peppers and tomatoes for a smoother soup, if desired.
Transfer the roasted vegetables to a large pot. Add the vegetable broth, paprika, dried basil, salt, and black pepper.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld together.
Use an immersion blender to carefully puree the soup until it reaches your desired consistency. Alternatively, blend the soup in batches using a countertop blender, returning it to the pot afterward.
If using, stir in the heavy cream for added richness. Taste and adjust the seasoning as needed.
Serve the soup warm, garnished with fresh basil leaves. Enjoy with crusty bread or a grilled cheese sandwich, if desired.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3498 mg | 152% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 56.5 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4740 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
