Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 large garlic cloves, finely chopped
- 1 teaspoon smoked paprika
- 1/4 teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 jar roasted red peppers, drained (reserve 2 tablespoons of liquid)
- 1 can (14 oz / 400 g) diced tomatoes
- 2 cups vegetable stock
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
Instructions
- Sauté the onions: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent, creating a flavorful base for the soup.
- Add garlic and spices: Stir in the finely chopped garlic, smoked paprika, and red chili flakes. Cook for 1 minute until fragrant, releasing the spices’ aromas.
- Cook tomato paste: Add the tomato paste, stirring constantly for 2 to 3 minutes. It will darken and start to stick to the pot’s bottom, deepening the soup’s flavor.
- Add peppers and tomatoes: Roughly chop the drained roasted red peppers and add them to the pot along with the diced tomatoes, vegetable stock, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer gently for 15 minutes to meld the flavors.
- Blend the soup: Remove the pot from heat and use a hand blender to puree the soup until completely smooth and creamy.
- Finish with cream and reserved liquid: Stir in the heavy cream and the reserved 2 tablespoons of roasted pepper liquid, if using. Taste and adjust the seasoning with extra salt or pepper as needed.
- Serve: Ladle the soup into bowls and garnish with an extra swirl of cream, fresh basil leaves, a sprinkle of black pepper, and a pinch of chili flakes for optional heat and decoration.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free version.
- For a spicier soup, add more chili flakes or a dash of cayenne pepper.
- Serve with crusty bread or grilled cheese sandwiches for a hearty meal.
- Make sure to reserve some liquid from the roasted peppers to enhance the soup’s depth of flavor.
- This soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
