By This Roasted Tomato and Red Pepper Soup balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Roasted Tomato and Red Pepper Soup captures the essence of soups while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Roasted Tomato and Red Pepper Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
6 large ripe tomatoes, halved
2 large red bell peppers, halved and seeded
1 medium onion, quartered
4 cloves garlic, peeled
2 tablespoons olive oil
4 cups vegetable broth
1/4 cup heavy cream (optional)
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh basil leaves for garnish
PREPARATION STEPS
Roast the Vegetables:
Preheat your oven to 400°F (200°C)
Place the tomatoes, bell peppers, onion, and garlic on a baking sheet
Drizzle with olive oil and season with salt and pepper
Roast for 25-30 minutes, until the vegetables are tender and slightly charred.
Blend the Soup:
Transfer the roasted vegetables to a blender along with the vegetable broth and smoked paprika. Blend until smooth and creamy.
Simmer:
Pour the soup into a large pot and bring it to a gentle simmer over medium heat. Stir in the heavy cream if using, and adjust the seasoning with salt and pepper.
Serve:
Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm with crusty bread or grilled cheese sandwiches.
Nutritional Info (Per Serving):
Calories: 180 | Protein: 3g | Carbs: 22g | Fat: 10g
Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 4
Hashtags:
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 25 min | Total: 40 min | Servings: 6 | Calories: ~180 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Crusty bread; Simple salad; Grilled cheese
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
