I crafted a Roasted Red Pepper and Tomato Soup and in this post I answer What Goes With Tomato Soup with a few unexpected pairings that round out the meal.

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I always thought tomato soup was predictable until I met this Roasted Red Tomato Soup. It features red bell peppers and fresh basil leaves, giving a smoky sweet brightness that sneaks up on you.

I like that it’s a little tangy, a little lush, and pairs with almost anything, which makes me ask What Goes With Tomato Soup more than once at dinner. It’s the kind of bowl that makes you pause, taste, reach for more, and maybe text a friend to say you found something worth stealing from my kitchen.

Try it when you want to impress without trying too hard.

Ingredients

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Red bell peppers: sweet, high in vitamin C and fibre, adds bright roasted sweetness
Tomatoes: rich in lycopene and vitamin A, they’re low calorie, add acidity
Garlic: provides savory depth, small protein trace, boost immune friendly compounds
Olive oil: it’s healthy monounsaturated fats, adds silky mouthfeel and richer flavor
Heavy cream: it’s optional, adds creaminess and calories, balances acidity, makes soup lush
Basil: fresh herb, bright aromatic lift, small vitamins, great as a garnish
Smoked paprika: it gives warm smoky sweetness, depth without heat, aromatic
Tomato paste: concentrated umami that boosts tomato flavor and helps thicken soup

Ingredient Quantities

4 large red bell peppers, halved and seeded (about 1 1/2 to 2 lb)

2 lb ripe tomatoes, quartered (about 6 to 8 medium roma or vine tomatoes)

1 medium yellow onion, roughly chopped

3 garlic cloves, smashed

2 tablespoons olive oil

1 tablespoon tomato paste

3 cups vegetable or chicken stock

1/2 cup heavy cream or half and half optional

1 teaspoon sugar

1 teaspoon smoked paprika

Salt to taste

Freshly ground black pepper to taste

1/4 cup fresh basil leaves plus extra for garnish

1 bay leaf optional

How to Make this

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1. Preheat the oven to 450°F (230°C). Put the halved peppers, quartered tomatoes, chopped onion and smashed garlic on a rimmed baking sheet, drizzle with the 2 tablespoons olive oil and sprinkle a little salt, toss so everything’s coated and spread out in one layer.

2. Roast for about 25 to 30 minutes until the pepper skins are well charred and tomatoes are very soft; if you like more char, pop them under the broiler for 2 to 4 minutes at the end. The char is flavor, don’t be shy.

3. Put the hot peppers into a bowl and cover tightly with plastic wrap or a plate for 10 minutes so they steam; this makes the skins easy to slip off. When cool enough, peel and discard skins and seeds, then roughly chop the pepper flesh. Peel the garlic if it hasn’t fallen out already.

4. Transfer the roasted tomatoes, onions and garlic (and any tasty pan juices) to a large pot over medium heat. Add the 1 tablespoon tomato paste and the 1 teaspoon smoked paprika and cook, stirring, for 1 to 2 minutes to wake up the tomato paste.

5. Add the chopped roasted red peppers, the 3 cups stock, the 1 teaspoon sugar and the bay leaf if using. Bring to a gentle simmer, partially covered, and let it cook for 12 to 15 minutes so the flavors marry.

6. Add the 1/4 cup fresh basil leaves in the last 3 minutes of simmering to release their aroma. Remove the bay leaf.

7. Purée the soup until very smooth with an immersion blender right in the pot, or in batches in a regular blender (vent the lid and hold a towel over it, hot soups like to pop). For an extra silky finish you can push the puréed soup through a fine mesh strainer, but it’s fine to skip if you’re lazy.

8. If using, stir in the 1/2 cup heavy cream or half and half off the heat so it doesn’t break, then gently warm through. Taste and season with salt and freshly ground black pepper to your liking.

9. Serve hot, topped with extra fresh basil leaves and a swirl of cream or olive oil if you want. This goes perfect with grilled cheese and is even better the next day after the flavors settle.

Equipment Needed

1. Rimmed baking sheet (big enough so the peppers and tomatoes can roast in one layer)
2. Sharp chef’s knife for halving peppers and chopping onions, tomatoes, basil
3. Cutting board, sturdy and roomy, you’ll thank me later
4. Large bowl plus a plate or plastic wrap to steam the hot peppers after roasting
5. Large pot or Dutch oven for simmering the soup
6. Immersion blender (best) or a regular blender (vent the lid and hold a towel over it)
7. Fine mesh strainer, optional but great if you want ultra silky soup
8. Measuring cups and spoons plus a wooden spoon or heatproof spatula for stirring and tasting

FAQ

Q: Can I make this soup vegan? A: Yep. Use vegetable stock and skip the heavy cream or swap it for canned coconut milk or a few tablespoons of cashew cream. It'll still be rich and tasty.

Q: How do I get the peppers and tomatoes perfectly roasted? A: Roast on a hot sheet at 425°F (220°C) for about 25 to 35 minutes until charred and soft. Put the hot veggies in a covered bowl or a paper bag for 10 minutes after roasting to steam them, that makes peeling the skins way easier.

Q: Do I need to peel the tomatoes and peppers? A: Peeling helps produce a smoother soup, but it's not required. If you like more texture leave the skins on. For a silky finish peel them after the steaming step.

Q: How do I blend hot soup safely? A: Use an immersion blender right in the pot or let hot batches cool a bit before using a countertop blender. If you use a blender, vent the lid slightly and hold it with a towel to avoid pressure buildup.

Q: How long will the soup keep and can I freeze it? A: Store in the fridge for 3 to 4 days. Freeze in airtight containers up to 3 months. Thaw overnight in the fridge and reheat gently, add a splash of stock if it got too thick.

Q: My soup tastes a little acidic or flat, what can I do? A: Add a teaspoon of sugar or a small pat of butter or cream to balance acidity. Taste and adjust salt too. If you want more smoky depth, sprinkle a little smoked paprika or add a charred pepper.

Roasted Red Pepper And Tomato Soup Recipe Substitutions and Variations

Red bell peppers: use about 2 cups jarred roasted red peppers, drained and chopped if you dont want to roast; or roast 3 poblano peppers instead for a smokier, slightly spicy edge.
Tomatoes: swap 2 lb fresh tomatoes for one 28 oz can whole peeled tomatoes, hand crushed (or 24 oz tomato passata) when fresh arent ripe, works great.
Heavy cream or half and half: use 1/2 cup full fat coconut milk for a dairy free option, or mix 1/3 cup plain Greek yogurt with 2 tbsp milk and stir in off the heat to avoid curdling.
Vegetable or chicken stock: use 3 cups water plus 2 tsp bouillon or stock concentrate, or try mushroom broth for extra umami.

Pro Tips

1) Don’t be shy with the char on the peppers and tomatoes, that smoky taste is everything. If you want more depth, broil for a minute or two at the end but watch it so it doesn’t burn.

2) Steam the hot peppers right after roasting in a bowl covered with plastic wrap or a paper bag, it makes slipping the skins off so easy. Don’t rinse them under water or you’ll wash away a lot of the roasted flavor, and use a towel or gloves if the peppers are still hot.

3) Always bloom the tomato paste and smoked paprika in the pot for a minute before adding stock, it changes the flavor from flat to rich because you’re caramelizing those sugars. Little things like that make the difference between ok and wow.

4) If you’re adding cream stir it in off the heat and then warm gently so it doesn’t split, or skip it and swirl a spoonful of olive oil or a pat of butter for richness. For dairy free use coconut milk or cashew cream, but add them the same way so they don’t separate.

5) For super smooth soup push the blended mix through a fine mesh strainer, but if you’re lazy it’s fine as is. This soup also gets better a day later, so make extra and refrigerate or freeze in portions for fast reheats.

Roasted Red Pepper And Tomato Soup Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I crafted a Roasted Red Pepper and Tomato Soup and in this post I answer What Goes With Tomato Soup with a few unexpected pairings that round out the meal.

Servings

servings

Calories

195

kcal

Equipment: 1. Rimmed baking sheet (big enough so the peppers and tomatoes can roast in one layer)
2. Sharp chef’s knife for halving peppers and chopping onions, tomatoes, basil
3. Cutting board, sturdy and roomy, you’ll thank me later
4. Large bowl plus a plate or plastic wrap to steam the hot peppers after roasting
5. Large pot or Dutch oven for simmering the soup
6. Immersion blender (best) or a regular blender (vent the lid and hold a towel over it)
7. Fine mesh strainer, optional but great if you want ultra silky soup
8. Measuring cups and spoons plus a wooden spoon or heatproof spatula for stirring and tasting

Ingredients

4 large red bell peppers, halved and seeded (about 1 1/2 to 2 lb)
2 lb ripe tomatoes, quartered (about 6 to 8 medium roma or vine tomatoes)
1 medium yellow onion, roughly chopped
3 garlic cloves, smashed
2 tablespoons olive oil
1 tablespoon tomato paste
3 cups vegetable or chicken stock
1/2 cup heavy cream or half and half optional
1 teaspoon sugar
1 teaspoon smoked paprika
Salt to taste
Freshly ground black pepper to taste
1/4 cup fresh basil leaves plus extra for garnish
1 bay leaf optional

Directions

Preheat the oven to 450°F (230°C). Put the halved peppers, quartered tomatoes, chopped onion and smashed garlic on a rimmed baking sheet, drizzle with the 2 tablespoons olive oil and sprinkle a little salt, toss so everything's coated and spread out in one layer.
Roast for about 25 to 30 minutes until the pepper skins are well charred and tomatoes are very soft; if you like more char, pop them under the broiler for 2 to 4 minutes at the end. The char is flavor, don't be shy.
Put the hot peppers into a bowl and cover tightly with plastic wrap or a plate for 10 minutes so they steam; this makes the skins easy to slip off. When cool enough, peel and discard skins and seeds, then roughly chop the pepper flesh. Peel the garlic if it hasn't fallen out already.
Transfer the roasted tomatoes, onions and garlic (and any tasty pan juices) to a large pot over medium heat. Add the 1 tablespoon tomato paste and the 1 teaspoon smoked paprika and cook, stirring, for 1 to 2 minutes to wake up the tomato paste.
Add the chopped roasted red peppers, the 3 cups stock, the 1 teaspoon sugar and the bay leaf if using. Bring to a gentle simmer, partially covered, and let it cook for 12 to 15 minutes so the flavors marry.
Add the 1/4 cup fresh basil leaves in the last 3 minutes of simmering to release their aroma. Remove the bay leaf.
Purée the soup until very smooth with an immersion blender right in the pot, or in batches in a regular blender (vent the lid and hold a towel over it, hot soups like to pop). For an extra silky finish you can push the puréed soup through a fine mesh strainer, but it's fine to skip if you're lazy.
If using, stir in the 1/2 cup heavy cream or half and half off the heat so it doesn't break, then gently warm through. Taste and season with salt and freshly ground black pepper to your liking.
Serve hot, topped with extra fresh basil leaves and a swirl of cream or olive oil if you want. This goes perfect with grilled cheese and is even better the next day after the flavors settle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.