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Smoky Roasted Red Pepper & Tomato Soup Recipe

A vibrant bowl of Smoky Roasted Red Pepper & Tomato Soup topped with fresh basil and a swirl of cream.

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A vibrant bowl of Smoky Roasted Red Pepper & Tomato Soup topped with fresh basil and a swirl of cream.

This Smoky Roasted Red Pepper & Tomato Soup is a vibrant, flavorful dish, perfect for warming up on a chilly day. The smoky, roasted flavors of red peppers combine beautifully with ripe tomatoes, creating a comforting, satisfying soup. The rich colors and aromas bring warmth, making it a delightful addition to any table. With a creamy touch and a sprinkle of fresh basil, this soup not only delights the palate but also nourishes the soul. Perfect for both lunch and dinner, this recipe will quickly become a family favorite.

Not only does this soup taste fantastic, but it is also packed with nutrients. Tomatoes are an excellent source of vitamins A and C, and red peppers are rich in antioxidants, promoting overall health. Additionally, this dish is relatively low in calories while providing a satisfying meal that’s high in flavor. The inclusion of healthy fats and the option to add protein make this soup not only delicious but beneficial for maintaining a balanced diet.

This recipe is ideal for various occasions, from a cozy weeknight dinner to a special gathering with friends. It pairs wonderfully with crusty bread or a fresh salad, making it a versatile meal option. Consider serving it as a starter for Thanksgiving or an elegant gathering, where its rich flavors and vibrant color can take center stage. Whether you’re looking for something comforting or fancy, this soup fits the bill perfectly.

A vibrant bowl of Smoky Roasted Red Pepper & Tomato Soup topped with fresh basil and a swirl of cream.

Smoky Roasted Red Pepper & Tomato Soup Recipe

Recipe by Lena Caldwell

Difficulty

Intermediate

Servings

4 servings

Prep time

15 Mins

Cooking time

45 Mins

Ingredients

  • 4 large red bell peppers
  • 2 cups diced tomatoes (fresh or canned)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon Italian herbs
  • Fresh basil for garnish
  • Optional: cream for garnish

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. Wash and slice the red peppers in half, removing seeds.
  3. Place the peppers, skin-side up, on a baking sheet and roast for 25-30 minutes until the skins are charred.
  4. Once cooled, peel off the skins and set the peppers aside.
  5. In a large pot, heat olive oil over medium heat.
  6. Add chopped onion and garlic, sautéing until translucent.
  7. Chop the roasted peppers and add them to the pot, followed by chopped tomatoes and vegetable broth.
  8. Season with salt, pepper, and Italian herbs, bringing the mixture to a boil.
  9. Reduce heat and let simmer for about 15-20 minutes.
  10. Use an immersion blender to puree the soup until smooth.
  11. Adjust seasoning to taste and serve hot with a swirl of cream or a sprinkle of fresh basil.

Nutrition Facts

Calories

150

Carbs

24

Protein

3

Fats

5