Easy Red Pepper and Tomato Soup

Soups don’t have to be complicated, and this Red Pepper & Tomato Soup is proof of that. With just a handful of ingredients and the key step of roasting the vegetables, you’ll end up with a creamy, luxurious soup that tastes like it simmered all day.

As someone who loves soups and even has a whole cookbook on the subject, I know the importance of building flavors. For this Red Pepper & Tomato Soup, the magic happens when you roast the veggies. The roasting brings out their natural sweetness and deepens the flavor, giving the soup that slow-cooked robust taste.

Using a good-quality vegetable broth is another essential step. If you can make your own, even better. But if not, a high-quality store-bought option will work just fine. And yes, this recipe is naturally vegetarian and vegan, but you can swap in chicken broth if you prefer.

Ingredients:

• Tomatoes – Roma or plum tomatoes, or San Marzano.
• Bell Peppers – Seeds removed.
• Garlic Cloves
• Shallots
• Olive Oil
• Vegetable Broth
• Basil – Dried.
• Thyme
• Salt and Pepper

How To Make Red Pepper & Tomato Soup

1. Preheat the oven to 450°F.
2. Prepare the vegetables by cutting the tomatoes in half lengthwise and gently squeezing out the seeds. Place the tomatoes, cut bell peppers, peeled shallots, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast the veggies for about 30 minutes, or until they are browned and blistered. Once done, remove the darkest skins from the roasted peppers to keep the soup’s vibrant red color.
4. Transfer the roasted vegetables to a blender, along with about 1/4 cup of vegetable broth. Puree until smooth.
5. Heat the soup by transferring the puree to a saucepan. Add the remaining vegetable broth and stir to combine. Bring to a gentle simmer over medium heat.
6. Season with dried basil, thyme, and more salt and pepper to taste. Stir well.
7. Serve hot and enjoy!

Step-By-Step Process

Chef Jenn’s Tips:

• Roasting the vegetables is key to adding depth and enhancing the soup’s natural sweetness. Be sure to remove any overly charred skins for the best color and flavor.
• Roma or plum tomatoes are the best options for this soup because they have a rich, concentrated flavor and less water content than other types of tomatoes.
• If you want a perfectly smooth soup, blend the vegetables thoroughly. For a chunkier texture, pulse the blender for less time.
• Garnish the soup with a swirl of basil pesto for extra flavor and a beautiful presentation.

Make It A Meal:

This Red Pepper & Tomato Soup is delicious on its own but also pairs wonderfully with a biscuit or sandwich for a more substantial meal. It’s versatile enough to work as either a comforting starter or a satisfying main dish.

Storage:

Leftovers can be stored in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. This soup is also freezer-friendly; let it cool completely before transferring to airtight containers. It will keep for up to 3 months in the freezer. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat, adding a bit of broth if needed to adjust the consistency.