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Roasted Red Pepper and Tomato Soup Recipe

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4.3 from 67 reviews

A comforting and creamy roasted red pepper and tomato soup, perfectly balanced with smoky paprika, a hint of chili, and a touch of cream. This quick stovetop recipe blends roasted peppers, diced tomatoes, and aromatic spices into a smooth, flavorful soup ideal for a cozy meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 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

Main Ingredients

  • 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

Finishing Touch

  • 1/2 cup heavy cream

Instructions

  1. Sauté the onions: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until the onions become soft and translucent, forming a flavorful base.
  2. Add garlic and spices: Stir in the finely chopped garlic, smoked paprika, and red chili flakes. Cook for 1 minute until the mixture releases a fragrant aroma.
  3. Incorporate tomato paste: Add the tomato paste and cook for 2 to 3 minutes, stirring frequently. Allow it to darken slightly and stick a bit to the bottom of the pot to deepen the flavor.
  4. Add main ingredients and simmer: Roughly chop the drained roasted red peppers and add them to the pot with the diced tomatoes, vegetable stock, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes.
  5. Blend the soup: Remove the pot from heat and carefully blend the contents using a hand blender until the soup is completely smooth and creamy.
  6. Finish with cream and reserved liquid: Stir in the heavy cream along with the reserved 2 tablespoons of liquid from the roasted red peppers. Taste and adjust seasoning with additional salt or pepper as needed.
  7. Serve: Ladle the soup into bowls and garnish with an extra swirl of cream, fresh basil leaves, cracked black pepper, and a pinch of chili flakes if desired for added heat.

Notes

  • For a vegan version, substitute heavy cream with coconut cream or cashew cream.
  • Use fresh roasted red peppers if preferred, but drained jarred peppers work well too.
  • Adjust chili flakes based on your heat preference.
  • Serve with crusty bread for an extra satisfying meal.
  • Allow the soup to cool slightly before blending to avoid splatter or burns.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://ellarecipe.com/roasted-red-pepper-and-tomato-soup-recipe/