Looking for a warm and tasty soup that you’ll crave on chilly days? My Creamy Roasted Red Pepper Tomato Soup brings rich flavor to the table! With just a few simple steps, you can create a creamy, vibrant dish. No fancy skills needed. Whether you’re serving it for a cozy dinner or meal prepping for the week, this soup is sure to please everyone. Let’s dive into the simple ingredients and easy steps to make this flavorful soup!
Ingredients
List of Ingredients
– 4 large red bell peppers, roasted and skin removed
– 1 can (14 oz) diced tomatoes
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream (or coconut cream for a dairy-free option)
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh basil leaves for garnish
Ingredient Substitutions
If you need to swap ingredients, here are some easy choices:
– Red bell peppers: You can use yellow or orange bell peppers for a sweeter taste.
– Heavy cream: Coconut cream works well for a dairy-free option. You may also use cashew cream for a nutty flavor.
– Vegetable broth: Chicken broth can replace vegetable broth if you prefer a non-vegetarian option.
– Smoked paprika: Regular paprika or cayenne pepper can add heat, but the flavor will change.
Nutritional Information
This soup provides a rich blend of nutrients. Here’s a breakdown per serving:
– Calories: Approximately 300
– Protein: 5g
– Fat: 20g (varies with cream choice)
– Carbohydrates: 30g
– Fiber: 5g
This soup is hearty, satisfying, and full of vitamins from the peppers and tomatoes. It’s a great choice for a cozy meal.
Step-by-Step Instructions
Prepping the Peppers
First, we need to roast the red peppers. Start by preheating your oven to 450°F (232°C). Place four large red bell peppers on a baking sheet. Roast them for about 20-25 minutes. Look for charred and blistered skins. This step adds a deep, smoky flavor to the soup. After roasting, remove the peppers from the oven. Cover them with foil for about 10 minutes. This steaming process helps loosen the skins. Once they cool, peel off the skins and remove the seeds. You will end up with sweet, flavorful peppers that will shine in your soup.
Cooking the Base
Next, we will build the soup’s base. In a large pot, heat two tablespoons of olive oil over medium heat. Add one chopped medium onion. Sauté for 5-7 minutes until it turns translucent. This step adds sweetness to the soup. Then, stir in three minced garlic cloves. Cook for one more minute until fragrant. The garlic will bring a wonderful aroma. Now, add the roasted red peppers, a 14 oz can of diced tomatoes (with their juices), and four cups of vegetable broth. Don’t forget one teaspoon of smoked paprika! Bring everything to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes. This allows the flavors to mix and deepen.
Blending and Final Touches
After simmering, it’s time to blend the soup. Use an immersion blender or transfer the mixture to a regular blender. Blend until the soup is smooth and creamy. Return the blended soup to the pot. Now, stir in one cup of heavy cream. If you want a dairy-free option, use coconut cream instead. Season with salt and pepper to taste. Heat the soup gently until warmed through, but avoid boiling it. This step keeps the soup creamy. Finally, serve it hot and garnish with fresh basil leaves. This adds a fresh burst of flavor that makes the soup even better. Enjoy!
Tips & Tricks
How to Roast Peppers Perfectly
Roasting peppers brings out their sweet flavor. Start by preheating your oven to 450°F. Place the whole red bell peppers on a baking sheet. Roast them for 20 to 25 minutes. You want the skins to be charred and blistered. Once done, cover the peppers with foil for 10 minutes. This step helps them steam and peel easier. After cooling, remove the skins and seeds. This method gives you the best taste for your soup.
Achieving the Right Creaminess
To make your soup creamy, use heavy cream or coconut cream. Both add richness. Stir it in after blending the soup for a smooth texture. Heat gently, but don’t let it boil. This keeps the cream from curdling. For a lighter option, try using half and half. Adjust the amount based on your taste. Aim for a velvety finish that coats your spoon.
Enhancing Flavor with Herbs and Spices
Herbs and spices add depth to your soup. Start with smoked paprika for a warm, smoky note. Fresh basil can also brighten the flavors. Add it just before serving for the best taste. Feel free to experiment with dried oregano or thyme for added layers. A pinch of crushed red pepper can kick up the heat if you like spice. Taste as you go, and adjust to make it your own.
Variations
Dairy-Free Option
To make this soup dairy-free, swap the heavy cream for coconut cream. Coconut cream adds a rich, smooth texture. It also gives a hint of sweetness that pairs well with the peppers. Use the same amount, one cup. This change makes your soup creamy without any dairy.
Adding Protein
Want to make this soup heartier? You can add protein easily. Chickpeas are a great choice. They add fiber and protein without changing the flavor much. Just add one can of rinsed chickpeas when you add the other ingredients. If you prefer meat, try shredded chicken. It adds flavor and makes the soup filling.
Flavor Variations with Spices
Spices can take your soup to the next level. Adding cayenne pepper gives it a nice kick. Use just a pinch to start; you can always add more. For a smokier taste, double the smoked paprika. You could also try cumin for a warm flavor. Experiment with these spices to find your favorite mix!
Storage Info
Storing Leftovers
After enjoying your creamy roasted red pepper tomato soup, let it cool. Pour the leftovers into an airtight container. Make sure to seal it well. Store it in the fridge. It will stay fresh for about three to five days. If you want to keep it longer, consider freezing.
Reheating Guidelines
To reheat your soup, pour it into a pot. Heat it on medium-low. Stir often to avoid sticking. This will help the soup warm evenly. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in 30-second bursts, stirring in between. Make sure it is hot all the way through before serving.
Freezing Instructions
For freezing, use freezer-safe containers. Leave some space at the top for expansion. The soup can last for up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Enjoy the great taste again!
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just chop about 4-5 medium tomatoes. Use them when they are ripe. Cook them down with the other ingredients. This will add a nice, fresh taste.
How long will this soup last in the fridge?
This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before you put it in the fridge. This keeps it fresh and safe to eat.
Can I make this soup in advance?
Absolutely! You can make this soup a day or two ahead. Just store it in the fridge. When ready to eat, simply reheat it on the stove. Stir well to mix in any settled cream. Enjoy it warm and tasty!
This blog post shared key details about making a delicious soup. We explored ingredients, substitutions, and nutrition. I provided easy steps for prepping, cooking, and blending. You learned tips for roasting and flavoring your soup. Variations allowed for dairy-free options and added proteins. Finally, we discussed how to store and reheat leftovers.
Enjoy your cooking adventure and remember, the process is just as fun as the soup!
