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Roasted Red Pepper Tomato Soup

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A rich, comforting roasted red pepper tomato soup with deep, slightly smoky flavors and a smooth, creamy texture.

Ingredients

  • 4 red bell peppers, halved and seeded
  • 6 medium tomatoes, halved
  • 1 medium onion, chopped
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 3 cups vegetable or chicken broth
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 cup fresh basil (optional)
  • 1/4 cup heavy cream or milk (optional)

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Place red peppers, tomatoes, onion, and garlic on a baking tray. Drizzle with olive oil and toss lightly.
  3. Roast for 30–35 minutes until vegetables are soft and slightly charred.
  4. Transfer roasted vegetables to a large pot and add the broth.
  5. Bring to a gentle simmer and cook for 5–10 minutes to blend flavors.
  6. Blend the soup until smooth using an immersion blender or regular blender.
  7. Return soup to the pot and season with salt, pepper, and smoked paprika if desired.
  8. Stir in cream or milk if using for a creamier texture.
  9. Garnish with fresh basil and serve warm.

Notes

  • Roasting enhances sweetness and adds depth of flavor.
  • For a dairy-free version, omit cream or use plant-based alternatives.
  • Add chili flakes for a spicy variation.
  • Adjust thickness by adding more broth or simmering longer.
  • Best served with toasted bread or grilled cheese.

Nutrition

Find it online: https://cookedbymaya.com/roasted-red-pepper-tomato-soup/