Red Pepper Tomato Soup

I still remember the afternoon I discovered that roasting red peppers could transform them into liquid gold. It was a late summer day when a friend brought over a basket of the most beautiful peppers from their garden, and I had no idea what to do with them. I threw them in the oven almost by accident, and when they emerged soft and blistered, I tasted one and knew immediately that soup was my destiny. That moment sparked a love affair with this particular bowl of comfort that has never faded.

I made this soup for my mother the first time she visited my apartment, and watching her take that first spoonful and smile told me everything. She said it tasted like summer in a bowl, and that's exactly what I was going for. Now whenever she's feeling under the weather, she asks if I can make it, and I know this recipe means something deeper than just food.

Ingredients

• Red bell peppers (2 large): These are the stars of the show, and roasting them is what gives this soup its signature velvety texture and natural sweetness. Choose peppers that feel heavy for their size, which means they're full of juice
• Ripe tomatoes (5 medium): Summer tomatoes make all the difference, but out-of-season tomatoes work too—just use a can of good quality if fresh ones disappoint you
• Yellow onion (1 medium): The gentle sweetness of yellow onion balances the brightness of the peppers and helps create that smooth foundation
• Garlic (2 cloves): Just enough to whisper in the background without overpowering. Roasting mellows it into something almost sweet
• Vegetable stock (3 cups): This is your liquid base. I've learned to taste yours before adding it to the soup—some stocks are saltier than others, and that matters
• Olive oil (2 tbsp total): Use good olive oil that you like to taste. Half goes into roasting, half finishes the soup
• Dried basil (1 tsp) or fresh (1 tbsp): Fresh basil makes a real difference if you have it, but dried basil carries the day beautifully when that's what you've got
• Smoked paprika (1/2 tsp): This is the secret ingredient that nobody guesses but everyone loves. It adds a subtle warmth and depth
• Sea salt and freshly ground black pepper: Season as you go, not all at once. Taste as you build
• Fresh basil leaves and cream (optional): These are the final brushstrokes that turn a good soup into something memorable

Instructions

Heat and prepare:

Set your oven to 425°F and line a baking sheet with parchment paper. This matters because parchment prevents sticking and makes cleanup almost joyful

Arrange and dress:

Cut your peppers into quarters and remove the seeds. Quarter your tomatoes. Chop the onion into chunky pieces. Peel the garlic cloves. Scatter everything on the baking sheet, then drizzle with 1 tablespoon of olive oil and toss with your hands until everything glistens. This is when you can smell the promise of what's coming

Roast until golden:

Slide the tray into the oven and listen for the sizzle. After about 25 to 30 minutes, the peppers should be soft with charred edges, and the tomatoes will have collapsed into themselves. The kitchen will smell incredible at this point

Transfer and build:

Carefully scoop your roasted vegetables into a large saucepan. Add the vegetable stock, dried basil, smoked paprika, salt, and pepper. Stir everything together and set it over medium heat

Simmer and blend flavors:

Let this bubble gently for 10 minutes. This is not a rushing step. The flavors need time to find each other and become friends. Then, working carefully, use an immersion blender to puree everything until the soup is smooth and velvety. If you're using a countertop blender, work in batches and let the steam escape

Finish with intention:

Stir in the remaining tablespoon of olive oil. Taste a spoonful and adjust the salt and pepper until it tastes like your version of perfect. This is your soup now

Serve with grace:

Ladle into bowls and crown each one with fresh basil leaves and a thin drizzle of cream if you're using it. The contrast of the cool cream against the warm soup is a small joy

Bookmark

I learned the real magic of this soup one winter evening when I made it on a night my neighbor was grieving. I brought her a bowl with a crusty piece of bread, and she told me later that it was the first thing that felt warm in days. That's when I understood that sometimes feeding someone is about more than nutrition.

Making It Your Own

This recipe is a foundation, not a prison. I've made it with yellow bell peppers when I couldn't find red ones, and it was bright and slightly less sweet but equally beautiful. I've added a pinch of chili flakes for guests who like heat. I've stirred in a small roasted potato before blending to add creaminess without actual cream. The soup welcomes these changes because it's built on the understanding that good food is about working with what you have and making it intentional.

Pairing and Serving Suggestions

This soup never feels lonely. A hunk of crusty sourdough bread is the obvious choice, but I've also served it alongside a simple grilled cheese sandwich, which creates a moment of pure comfort. A fresh green salad on the side brightens the richness. In the summer, I sometimes chill it and serve it cold, which transforms it into something refreshing and elegant. The soup also keeps beautifully in the refrigerator for four or five days, and it freezes well for up to two months, which means you can make this on a weekend afternoon and have comfort ready for harder days.

• Serve hot or chilled depending on the season and your mood
• Pair with bread, salad, or a sandwich for a complete meal
• Make a double batch and freeze portions for easy future dinners

The Science of Sweetness

There's something to understand about why this soup tastes the way it does. When vegetables are roasted, the natural sugars caramelize and develop new flavors through a process called the Maillard reaction. This is why roasted peppers taste sweeter and more complex than raw peppers—the heat unlocks potential that was always there. The longer they roast, the more their flavor develops, but there's a line between caramelized and burned, and that line is somewhere between 25 and 30 minutes. Learning to spot that moment is the difference between a good soup and a great one. The basil and paprika are there to echo and deepen this sweetness, not to mask it. They're supporting players in a story about what heat and time can do to simple ingredients.

Bookmark

This soup has taught me that simplicity and care are not opposites. The most nourishing meals are often the ones where you simply choose good ingredients and honor them by cooking them well. I hope this becomes your soup too.

Recipe FAQs

→ What enhances the flavor of this soup?

Roasting the red peppers and tomatoes caramelizes their natural sugars, bringing depth and sweetness to the soup.

→ Can I make this soup creamier without dairy?

Adding a small cooked potato before blending or using plant-based cream swirled in at the end can increase creaminess.

→ What spices balance the sweetness of the vegetables?

Dried basil and smoked paprika add aromatic and smoky notes that complement the natural sweetness of the roasted vegetables.

→ Is this soup suitable for gluten-free diets?

Yes, when prepared with vegetable stock free from gluten-containing ingredients, this soup is gluten-free.

→ What are some good accompaniments for this soup?

Crusty bread or a grilled cheese sandwich pairs well, enhancing the soup’s vibrant and comforting qualities.