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
Scale
- 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