Roasted Red Pepper and Tomato Soup
A silky, smoky soup where fire-roasted red peppers and ripe tomatoes are blended with smoked paprika for a deeply comforting bowl. Perfect for dipping crusty bread or enjoying on a cool evening.
This recipe is a celebration of simple, Mediterranean flavors. It is vegetarian, naturally gluten-free, and comes together in just under an hour. The smoked paprika is the star here, lending a gentle heat and a hint of charred wood that perfectly complements the sweetness of the roasted peppers and the acidity of the tomatoes. A swirl of cream (or coconut milk for a vegan version) makes it extra luscious, and a sprinkle of fresh basil adds a bright, herbaceous finish.
Whether you serve it with a grilled cheese sandwich, a side salad, or just a good piece of baguette, this roasted red pepper and tomato soup is sure to become a weeknight favorite. It is also great for meal prep – it keeps well in the fridge for a few days and freezes beautifully.
Ingredients
- 2 large red bell peppers (about 1½ pounds), halved and seeded
- 1½ pounds ripe tomatoes, halved (or use 4 large)
- 1 medium onion, quartered
- 4 garlic cloves, peeled
- 2 tablespoons olive oil, plus more for serving
- 1½ teaspoons smoked paprika
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 3 cups vegetable broth
- ½ cup heavy cream (or full-fat coconut milk for vegan)
- Fresh basil leaves, for garnish
- Optional: crusty bread for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Arrange the halved red peppers, halved tomatoes, quartered onion, and garlic cloves on the prepared baking sheet. Drizzle with the olive oil, then sprinkle with the smoked paprika, salt, and black pepper. Toss gently to coat all the vegetables evenly.
- Roast in the preheated oven for 30–35 minutes, until the peppers are soft and charred in spots, and the tomatoes have burst and released their juices. The onion should be translucent and tender.
- Transfer the roasted vegetables and any pan juices to a blender. Add the vegetable broth and blend until completely smooth. You may need to do this in batches depending on your blender size.
- Pour the blended soup into a large pot. Stir in the heavy cream (or coconut milk) and bring to a gentle simmer over medium heat. Cook for 5–7 minutes, stirring occasionally, until the soup is heated through and slightly thickened.
- Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls, garnish with fresh basil leaves, and drizzle with a little olive oil before serving. Enjoy with crusty bread on the side.
Cook’s tips
- For extra smokiness, you can add a pinch of chipotle powder along with the smoked paprika.
- If you prefer a chunkier texture, reserve a few of the roasted peppers before blending and dice them to stir back into the soup.
- To make it vegan, substitute the heavy cream with full-fat coconut milk or a cashew cream.
Substitutions
- Use 2 teaspoons of regular paprika plus a dash of liquid smoke if you don't have smoked paprika.
- Replace the heavy cream with plain yogurt for a tangier finish – just stir it in off the heat so it doesn't curdle.
- For a richer flavor, use fire-roasted canned tomatoes if fresh are not in season.
Storage & reheating
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
FAQ
Can I use jarred roasted red peppers instead of roasting my own?
Absolutely. If you're short on time, use about 2 cups of jarred roasted red peppers, drained and rinsed. You can skip the roasting step for the peppers, but still roast the tomatoes, onion, and garlic for the best flavor.
Is this soup spicy?
The smoked paprika adds a mild warmth, not an intense heat. If you prefer more spice, you can add a pinch of cayenne pepper or a chopped fresh chili when roasting the vegetables.
Can I freeze this soup?
Yes, this soup freezes very well. Cool it completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
What can I serve with this soup?
It's delicious with a grilled cheese sandwich, a simple green salad, or a slice of toasted sourdough bread. You could also top it with a dollop of pesto or some crumbled feta cheese.
