Red Pepper Tomato Soup (Print Version)

Velvety soup highlighting roasted red peppers, ripe tomatoes, and aromatic herbs for a flavorful start.

# What You'll Need:

→ Vegetables

01 - 2 large red bell peppers, seeded and quartered
02 - 5 medium ripe tomatoes, quartered
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, peeled

→ Liquids

05 - 3 cups vegetable stock

→ Aromatics & Seasonings

06 - 2 tablespoons olive oil
07 - 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon sea salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

11 - 2 tablespoons fresh basil leaves, sliced
12 - 2 tablespoons plant-based or regular cream (optional, for swirling)

# How-To Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Arrange red peppers, tomatoes, onion, and garlic on the baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat evenly.
03 - Roast vegetables for 25 to 30 minutes until softened and lightly charred.
04 - Transfer roasted vegetables to a large saucepan. Add vegetable stock, basil, smoked paprika, salt, and pepper.
05 - Bring to a simmer over medium heat and cook for 10 minutes to allow flavors to meld.
06 - Puree the soup with an immersion blender until smooth, or blend carefully in batches using a countertop blender.
07 - Stir in remaining tablespoon of olive oil. Adjust seasoning to taste.
08 - Serve hot, garnished with fresh basil and a swirl of cream if desired.

# Expert Tips:

01 -
  • The roasting process concentrates the natural sweetness of the peppers and tomatoes, creating a depth of flavor that feels almost luxurious for something so simple
  • It comes together in under an hour, making it perfect for those nights when you want something that tastes homemade but doesn't demand hours in the kitchen
  • This soup adapts beautifully to whatever you have on hand, yet somehow always tastes intentional and carefully crafted
02 -
  • Don't skip the roasting step. Roasted vegetables taste fundamentally different from raw ones—the heat concentrates their sweetness and creates new flavors that don't exist otherwise
  • Immersion blenders change everything. If you don't have one, a regular blender works, but you'll need patience and caution with the hot liquid. Blend in small batches and remove the center cap from the lid to let steam escape
  • Taste constantly as you build this soup. Every vegetable is different, every stock is different, and seasoning is personal. There's no shame in adjusting
03 -
  • Buy peppers that are firm and glossy, with no soft spots. They should feel weighty in your hand. At the farmer's market, people who grow peppers will help you choose the best ones if you ask
  • The difference between good and exceptional is often in the olive oil. Spend a little more on one you genuinely like to taste. Finish with this oil after blending, when it matters most

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