Roasted Tomato and Red Pepper Soup
A smooth, flavorful soup made with oven-roasted tomatoes and red bell peppers. Naturally rich in fiber and antioxidants, lightly creamy, and easy to make, it’s perfect for lunch, dinner, or batch cooking. Garnish with fresh basil, croutons, or a dollop of yogurt for extra flavor.
Equipment
- 1 large baking sheet
- 1-Large pot
- 1 blender or immersion blender
- 1 cutting board
- 1 chef’s knife
- Measuring Spoons and Cups
Ingredients
Vegetables & Aromatics:
- 3 lbs tomatoes halved or quartered, cores removed
- 2 large red bell peppers halved, seeds removed
- 1 large white onion diced
- 3 large garlic cloves roughly chopped
- 1 sprig fresh basil plus extra for garnish
Seasonings & Spices:
- 2 tablespoons olive oil divided
- 1 teaspoon salt for roasting
- ½ teaspoon smoked paprika
- ¼ teaspoon dried chili flakes optional
- ½ teaspoon salt for soup
- ½ teaspoon black pepper
- 2 teaspoons sugar
- ¼ teaspoon baking soda
Liquids & Cream:
- 2 cups low-sodium vegetable or chicken broth or water
- ½ cup half-and-half cream or milk adjust to taste
Optional Garnishes:
- Fresh basil leaves
- Croutons
- Yogurt or sour cream
- Shredded cheddar
- Hot sauce
Instructions
- Preheat and Prepare Vegetables: Start by preheating your oven to 425°F (218°C) to ensure it reaches the right temperature for roasting. While the oven heats, wash the tomatoes and red bell peppers thoroughly. Remove the cores and seeds from the peppers, and halve or quarter the tomatoes depending on their size. Place the vegetables in a single layer on a large baking sheet for even roasting.
- Season for Roasting: Drizzle 1 tablespoon of olive oil over the tomatoes and peppers, making sure each piece is lightly coated. Sprinkle 1 teaspoon of salt evenly across the vegetables to enhance their natural flavors. Add a sprig or two of fresh basil on top, which will infuse a subtle, aromatic note during roasting. This step ensures the vegetables are perfectly seasoned before cooking.
- Roast Vegetables to Perfection: Place the baking sheet in the preheated oven and roast for 45 minutes to 1 hour. Roast until the tomatoes are soft, slightly caramelized, and the peppers have charred edges. This process concentrates the natural sweetness of the vegetables and adds a deep, smoky flavor that forms the soup’s base.
- Steam and Peel Peppers: Once roasted, remove the peppers from the oven and transfer them to a small bowl. Cover tightly with plastic wrap and let them steam for at least 10 minutes. Steaming loosens the skins, making them easy to peel. After steaming, gently remove the skins using your fingers and roughly chop the peppers. Discard the basil sprigs used for roasting.
- Sauté Aromatics: In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, stirring occasionally to prevent burning. This should take about 5 minutes. Then, add the chopped garlic and sauté for an additional 1–2 minutes, just until fragrant. Properly cooked aromatics create a flavorful foundation for the soup.
- Add Spices and Flavorings: Sprinkle in ½ teaspoon smoked paprika and ¼ teaspoon chili flakes if you enjoy a gentle heat. Stir well to coat the onions and garlic with the spices. These spices add warmth, depth, and a subtle smokiness that complements the roasted vegetables perfectly.
- Combine Roasted Vegetables: Carefully transfer the roasted tomatoes along with their juices into the pot. Add the peeled, chopped red peppers. Stir gently to combine with the sautéed aromatics. Adding the juices from roasting ensures no flavor is lost, giving the soup a rich, vibrant taste.
- Add Broth and Balancing Ingredients: Pour in 2 cups of low-sodium vegetable or chicken broth (or water for a lighter version). Stir in ¼ teaspoon of baking soda, ½ teaspoon salt, ½ teaspoon black pepper, and 2 teaspoons sugar. Baking soda helps reduce acidity from the tomatoes and peppers, making the soup smoother and more balanced. Bring the mixture to a gentle simmer and cook for 15 minutes to allow flavors to meld and intensify.
- Blend to a Smooth Consistency: Remove the pot from heat and allow the soup to cool slightly for 5–10 minutes to make blending safer. Using a high-speed blender, puree the soup in batches until smooth. If you prefer, an immersion blender can also be used directly in the pot. Ensure a silky, uniform texture with no chunks remaining.
- Adjust Creaminess and Seasoning: Return the pureed soup to the pot and stir in ½ cup half-and-half cream or milk. Adjust the amount based on your desired creaminess and richness. Taste the soup and adjust seasoning with additional salt, pepper, or sugar if needed. This step allows you to balance acidity and create a luscious, velvety texture.
- Reheat and Serve: Gently reheat the soup over medium-low heat until warm, taking care not to bring it to a full boil to maintain a smooth texture. Ladle the soup into bowls and garnish with fresh basil, croutons, a swirl of yogurt or sour cream, shredded cheddar, or a few drops of hot sauce. Serve immediately for maximum flavor.
Notes
- For the best flavor, choose ripe, firm tomatoes and sweet red peppers. Overripe tomatoes can make the soup too watery, while underripe vegetables may lack natural sweetness.
- Roasting the vegetables is crucial—it concentrates the flavors, adds a natural sweetness, and introduces a subtle smokiness. Don’t rush this step; a slow roast enhances the depth of the soup.
- Baking soda helps balance acidity and smooths out the tomato fibers. Use sparingly, as too much can alter the taste.
- Adjust cream or milk to your preferred richness. Half-and-half adds a luxurious texture without overpowering the fresh vegetable flavors.
- This soup freezes beautifully, making it ideal for meal prep or batch cooking. Label containers with the date to ensure freshness.
