Roasted Red Pepper Tomato

I still remember the first time I made this roasted red pepper and tomato soup on a chilly autumn evening. The warm, smoky aroma filled my kitchen and instantly reminded me of cozy family dinners from childhood.

One evening when unexpected guests rang my doorbell, I scrambled to pull this soup together and nailed it on the first try. Watching their faces light up as they took the first spoonful made me fall in love with this recipe all over again.

Ingredients

• Red bell peppers: I always pick the largest, sweetest ones because their smokiness really shines through when roasted.
• Ripe tomatoes: Juicy and full of flavor, they balance the peppers perfectly, making the soup vibrant.
• Yellow onion: Adds a subtle sweetness and depth, chopped just right to soften without losing texture.
• Garlic cloves: Peeled and roasted whole for that mellow, rich garlic flavor that isn’t overpowering.
• Carrot: Provides natural sweetness and a silky texture after roasting.
• Vegetable broth: I use homemade or a trusted store-bought one for simplicity and a clean finish.
• Olive oil: A drizzle before roasting enhances the caramelization and adds richness.
• Heavy cream: Optional but worth it if you want that luscious, velvety finish that feels indulgent.
• Salt and pepper: Season carefully to let the natural flavors shine without overpowering.
• Smoked paprika: The secret smoky kick that ties everything together.
• Chili flakes: Just a pinch if you want a gentle heat that wakes up the palate.
• Fresh basil: Chopped and stirred in at the end for an herbaceous, fresh twist.

Instructions

Get Everything Ready:

Preheat your oven to 425°F (220°C) and arrange the halved red peppers, tomatoes, chopped onion, peeled garlic, and chopped carrot on a baking sheet. Drizzle lightly with olive oil and sprinkle with salt and pepper for that first layer of flavor.

The Part Where Magic Happens:

Roast the vegetables for about 25 to 30 minutes until the peppers have beautiful charred skins and the tomatoes soften and release their juices, filling your kitchen with a smoky-sweet aroma that’s impossible to ignore.

Bring it All Together:

Transfer the roasted veggies carefully into a large pot. Add your vegetable broth along with smoked paprika and optional chili flakes. Let it simmer gently for 10 minutes so all the flavors mingle and deepen.

Puree to Perfection:

Use an immersion blender to smooth the soup right in the pot, or blend in batches if you prefer. The texture should be silky and thick, inviting and comforting.

Finish with Flair:

Stir in the cream if using and gently fold in fresh chopped basil. Adjust salt and pepper to your liking. Serve warm with extra basil and a swirl of cream for that restaurant-quality touch.

Bookmark

This soup became more than just a meal when I served it during a small family celebration. The laughter and stories shared over bowls of this smoky, creamy soup made it a treasured memory that I still revisit whenever I need comfort.

Serving Ideas That Clicked

I love pairing this soup with toasted crusty bread or a gooey grilled cheese sandwich to soak up every last drop. It's a simple addition that turns a humble bowl into a hearty meal that satisfies.

Keeping It Fresh

Fresh basil sprinkled on top right before serving brightens each spoonful beautifully. If you don't have fresh basil, a pinch of dried herb works in a pinch but never quite replaces the vibrant fresh notes.

Making It Ahead for the Freezer

This soup freezes wonderfully. Just cool it fully before transferring into airtight containers. When reheating, add a splash more broth or cream to rebalance the flavors and texture.

• Leftover soup tastes even better the next day after the flavors have melded.
• Oh wait one more thing: peel the roasted peppers easily by covering them with foil and letting them steam briefly.
• Keep a jar of smoked paprika handy – it elevates many dishes beyond just this soup.

Bookmark

Thanks for hanging out in my kitchen for this recipe; I hope it warms your home and heart as much as it has mine.

Recipe FAQs

→ How do roasting the vegetables affect the flavor?

Roasting intensifies the natural sweetness and adds a subtle smoky depth, enriching the overall taste.

→ Can I omit the cream without losing richness?

Yes, skipping the cream yields a lighter texture while still maintaining vibrant flavor from the roasted ingredients.

→ What spices complement roasted red peppers and tomatoes?

Smoked paprika and chili flakes add warmth and smokiness, enhancing the natural flavors beautifully.

→ Which herbs best enhance this blend?

Fresh basil leaves bring a bright, aromatic finish that balances the smoky and sweet notes perfectly.

→ Is this suitable for gluten-free diets?

Yes, using gluten-free vegetable broth ensures compatibility with gluten-free dietary needs.