Ever make Roasted Red Pepper and Tomato Soup at home, craving that perfect belly-warming bowl, and end up with just… meh? Seriously, I used to grab those store-bought cartons, hoping each time they’d taste better. But, surprise, they never really delivered (like finding out your “premium” takeout is yesterday’s stew). After some kitchen messes, a bit of trial-and-error, and spoonfuls too many to count, I’ve finally got a version you’ll actually crave. Trust me, it’s easier than you think to get cozy with a homemade soup. Plus, it pairs like a dream with sandwiches or even my favorite tostada or taco bowl – check out the real difference here. And hey, for dessert, nothing beats this chocolate-covered strawberry smoothie to end your meal with a bang. Ready to simmer up some savory fun?
How to Make Red Pepper and Tomato Soup
Let me level with you – my first pot of roasted red pepper and tomato soup was, well, not good. I forgot to char the peppers! It missed that deep, roasty flavor. So here’s how I do it now: I roast red bell peppers in the oven until the skins blister (don’t worry if they get a little black – that’s secret flavor there). At the same time, throw in your tomatoes. Use fresh in summer if you can, but canned San Marzano tomatoes work just fine in winter.
While those cool, I sauté onion and garlic in a big pot so the base gets sweet and almost jammy. Peel the skins from your cooled peppers and tomatoes, then toss ‘em all into the pot. Splash in a bit of broth (vegetable or chicken), some basil, a pinch of smoked paprika, and let everything bubble gently together so the flavors mingle. The whole kitchen will smell incredible – promise.
After about 20 minutes, blend it until smooth and silky. Add a swirl of cream (optional, but I mean… why not?), taste for salt, and that’s it. Simple, rustic, and weirdly elegant – like eating at a five-star country cafe but in your pajamas.
“I made this last weekend for my family, and they said it beats any restaurant version! We dipped grilled cheese right into the soup and every bowl was wiped clean. Will definitely be a regular.” – Jamie L., actual soup enthusiast
How to Freeze Soup for Later
Soup is the ultimate freezer friend. Let your roasted red pepper and tomato soup cool totally (no steam, please – unless you like freezer burn). Grab some freezer-safe containers or heavy-duty bags, fill ‘em up leaving a bit of space at the top for expansion, and seal tightly.
Label with the date. This stuff keeps great for 3 months, maybe even four if you forgot it behind the mystery leftovers. To reheat, thaw in the fridge overnight or just toss the frozen block into a pot over low heat. Stir as it melts. If it looks a tad thick, add a splash of broth or water – it bounces right back. Oh, and pro tip: freeze single servings for quick lunches on chilly days.
What to Serve with Roasted Red Pepper and Tomato Soup
This bowl deserves some company. If you want to make your meal really sing, try these:
- Classic grilled cheese is an obvious winner. Dunk away!
- For a fresh bite, try a simple salad or something like this refreshing watermelon and mint salad.
- Toasted baguette slices rubbed with garlic – trust me, your taste buds will say thanks.
- On a super chilly night, pair with savory BBQ pulled beef sandwiches (recipe here) for pure comfort.
More Warming Soups to Make
When the weather turns, my soup cravings get a little wild. Besides roasted red pepper and tomato soup, I go for recipes that make you want to wrap both hands around your mug. One of my top picks is a hearty bone broth vegetable soup, loaded with greens and chunky roots (see this comforting version for ideas). Sometimes I make a big pot of creamy potato leek soup, or pull out a batch of spicy lentil soup for a totally different vibe. The real trick? Use what’s in your fridge, toss in beans or leftover roast chicken, and call it dinner. It’s a forgiving meal – just like your favorite fuzzy sweater.
Related Recipes
If you’re digging soups and simple meals, you’ll want to check out some of my other favorites. Grabbing ideas from my kitchen, I’ve played around with sheet pan sausage and summer vegetables (less cleanup, big flavor), or gone for bright pastas like this fresh tomato basil pasta that just shouts “summer’s here!” And on the lighter side, herbal teas for cozy evenings like dandelion root detox tea are perfect not just for sipping, but for unwinding after a bowl of rich soup. You’d be surprised how quick and doable these are – no fancy skills required. Keep exploring and mix things up!
Common Questions
Q: Do I have to roast the peppers myself?
A: Nope! Jarred roasted peppers are a solid shortcut. Just drain well and toss them right in.
Q: Can I skip the cream?
A: For sure. The soup is silky on its own, but a splash of coconut milk or cashew cream works if you want to keep it dairy-free.
Q: How do I make it spicier?
A: Add a pinch of red chili flakes while simmering. Or, blend in a roasted jalapeno if you’re feeling wild.
Q: What if it’s too thick?
A: Simple fix! Add a bit more broth or water. Stir until you like the texture.
Q: Can I use an immersion blender instead of a blender?
A: Absolutely. Much less clean-up, too. Just blend until velvety right in the pot.
Ready for Soup Season?
So, that’s my take on roasted red pepper and tomato soup, from making it to storing leftovers and what to dish up alongside. You really don’t need any chef-level skills – just grab some basic ingredients and a little patience. If you want a slightly different spin, you might like this well-loved Roasted Red Pepper and Tomato Soup Recipe – Cookie and Kate. Want more creative soup nights? Browse ideas from Serious Eats or see BBC Good Food’s soup collection for global twists. Give it a shot – I bet you’ll love how homemade soup just feels right, any day of the week.
Roasted Red Pepper and Tomato Soup
A comforting and flavorful roasted red pepper and tomato soup that beats any store-bought option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 red bell peppers
- 4 medium tomatoes (or 1 can of San Marzano tomatoes)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1/4 cup fresh basil
- 1 teaspoon smoked paprika
- 1/2 cup cream (optional)
- Salt and pepper to taste
Instructions
- Roast red bell peppers and tomatoes in the oven until blistered.
- Cool down and peel the skins from the peppers and tomatoes.
- Sauté diced onion and minced garlic in a pot until sweet.
- Add the peeled peppers, tomatoes, broth, basil, and smoked paprika to the pot.
- Let the mixture simmer for about 20 minutes.
- Blend the soup until smooth and silky.
- Stir in cream, if using, and season with salt.
- Serve warm, paired with your favorite sandwich or salad.
Notes
You can freeze this soup for up to 3-4 months. Thaw in the fridge overnight or reheat directly from frozen.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: soup, tomato soup, roasted red pepper, vegetarian soup, comfort food, easy recipe