Go Back
- 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 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. 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. 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. 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. 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! 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. 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. 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. {{image_2}} 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. 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. 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! 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. 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. 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! 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. 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. 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!

Creamy Roasted Red Pepper Tomato Soup

Indulge in a bowl of creamy roasted red pepper tomato soup that’s bursting with flavor! This cozy recipe combines roasted red bell peppers, fresh tomatoes, and a touch of cream for a rich and satisfying dish. Perfect for a chilly day, it’s easy to make and sure to impress your family and friends. Click through to discover the full recipe and enjoy a comforting meal that's both delicious and nourishing!
Print Recipe Pin Recipe

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

Instructions
 

Preheat your oven to 450°F (232°C). Place the red bell peppers on a baking sheet and roast them for about 20-25 minutes, or until the skins are charred and blistered. Remove from the oven, cover with foil, and let them steam for about 10 minutes. Once cooled, peel off the skins and remove the seeds.

    In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5-7 minutes until translucent.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the roasted red peppers, canned tomatoes (with their juices), vegetable broth, and smoked paprika to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes to allow the flavors to meld together.

          Using an immersion blender (or transferring to a regular blender), blend the soup until smooth and creamy.

            Return the blended soup to the pot, stir in the heavy cream, and season with salt and pepper to taste. Heat gently until warmed through, but do not let it boil.

              Serve hot, garnished with fresh basil leaves for a burst of flavor.

                Prep Time: 15 mins | Total Time: 50 mins | Servings: 4