Oh my gosh, let me tell you about my all-time favorite roasted red pepper tomato soup! It’s one of those cozy meals that wraps you in warmth, perfect for a chilly evening or when you just need a little comfort food. The best part? It’s incredibly simple to whip up! With just a handful of fresh ingredients, you can create a bowl of soup that bursts with flavor and feels like a warm hug.
This recipe holds a special place in my heart because it reminds me of lazy Sunday afternoons spent cooking with my mom. We’d gather in the kitchen, and the sweet, smoky aroma of roasted red peppers would fill the air. I can still hear her laughter as we blended everything together, transforming ordinary ingredients into something magical. It’s a dish that brings people together, whether you’re enjoying it with a crusty piece of bread or sharing it with friends over a cozy gathering. Trust me, once you try this roasted red pepper tomato soup, it’ll quickly become a staple in your home, just like it is in mine!
Why You’ll Love This Recipe
- Quick Preparation: With just 15 minutes of prep time, you can have this delicious soup on the table in under an hour, making it perfect for busy weeknights.
- Flavor Explosion: The combination of roasted red peppers and fresh tomatoes creates a rich, savory flavor that’s both comforting and satisfying.
- Healthful Ingredients: This soup is packed with veggies and is completely vegan, so you can feel good about nourishing your body while enjoying every spoonful.
- Versatile Dish: Enjoy it as a starter, a light lunch, or pair it with a salad or sandwich for a hearty dinner. It adapts to any occasion!
- Easy to Customize: Feel free to add your favorite herbs or spices to make it uniquely yours. You can even toss in some other veggies for added nutrition!
Ingredients for Roasted Red Pepper Tomato Soup
To make this delightful roasted red pepper tomato soup, you’ll need a few simple ingredients that pack a punch of flavor. Here’s what you’ll need:
- 2 cups roasted red peppers: These can be store-bought or homemade; they provide a sweet, smoky flavor that makes the soup truly special.
- 4 cups diced tomatoes: Fresh or canned, they create the rich base of the soup. If using fresh, make sure they’re ripe and juicy!
- 1 medium onion, chopped: This adds depth and sweetness to the soup, so don’t skip it!
- 2 cloves garlic, minced: A must for that aromatic kick that takes the flavor to the next level.
- 1 cup vegetable broth: Use low-sodium for a healthier option, and it enhances the soup’s overall flavor.
- 1 tsp olive oil: Just a splash to sauté the onion and garlic, bringing out their delicious flavors.
- 1 tsp salt: Adjust to taste, but it’s essential for balancing the flavors.
- 1/2 tsp black pepper: A little kick to elevate the taste.
- 1 tsp dried basil: This herb adds a lovely aroma and complements the roasted peppers beautifully.
Gather these ingredients, and you’re all set to create a bowlful of warmth and deliciousness!
How to Prepare Roasted Red Pepper Tomato Soup
Alright, let’s dive into making this glorious roasted red pepper tomato soup! It’s a simple process, and I promise you’ll be rewarded with a bowl of deliciousness in no time. Here’s how to do it:
Step 1: Sauté the Aromatics
Start by heating the olive oil in a sturdy soup pot over medium heat. I love using a pot that retains heat well, so everything cooks evenly. Once the oil is shimmering, toss in the chopped onion and minced garlic. Sauté them for about 5-7 minutes, stirring occasionally, until the onion turns translucent and fragrant. You’ll know it’s ready when the aroma wafts through your kitchen, and those onions are soft but not browned. This step is crucial because it builds a flavorful base for your soup.
Step 2: Combine Main Ingredients
Now it’s time to add the stars of the show! Stir in the roasted red peppers, diced tomatoes, and vegetable broth. Bring everything to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes. This simmering stage allows all those flavors to meld beautifully. You’ll see the soup bubbling away, and the colors will be vibrant and inviting. Make sure to give it a stir every now and then to keep it from sticking.
Step 3: Blend the Soup
Once your soup has simmered and those delicious aromas are swirling around, it’s time to blend! Carefully transfer the soup to your blender. If you’re using a regular blender, be cautious with hot liquids – I recommend letting it cool for a few minutes or blending in batches. Use a towel to cover the lid, holding it down tightly, and blend until the soup is silky smooth. If you have an immersion blender, you can blend it right in the pot for less mess!
Step 4: Season and Heat Through
Return the blended soup to the pot over low heat. Now, it’s seasoning time! Stir in the salt, black pepper, and dried basil. Taste and adjust the seasonings if needed. Heat the soup through until it’s piping hot, about 5 minutes. You’ll know it’s ready when the steam rises, and the vibrant color beckons you to dig in. Serve it hot, and trust me, the delicious aroma will have everyone rushing to the table!
Tips for Success
To ensure your roasted red pepper tomato soup turns out absolutely perfect, here are a few handy tips from my kitchen to yours:
- Use Quality Ingredients: Fresh, ripe tomatoes and high-quality roasted red peppers make a huge difference in flavor. If you can, roast your own peppers for that unbeatable smoky taste!
- Don’t Rush the Sauté: Take your time when sautéing the onion and garlic. Properly caramelizing them adds depth to the soup, enhancing the overall flavor.
- Adjust Seasoning: Always taste your soup before serving. You might want to add a pinch more salt or an extra sprinkle of basil depending on your preference.
- Garnish for Extra Flair: A drizzle of olive oil or a few fresh basil leaves on top not only looks beautiful but also adds a fresh burst of flavor!
- Experiment with Add-Ins: Feel free to toss in additional veggies or spices like red pepper flakes for a little heat. This soup is super versatile!
With these tips in mind, you’ll be on your way to a deliciously satisfying bowl of soup every time!
Storage & Reheating Instructions
When it comes to storing your leftover roasted red pepper tomato soup, it’s super simple! Allow the soup to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it! Just make sure to use a freezer-safe container, and it should last for about 3 months.
When you’re ready to enjoy it again, reheating the soup is a breeze. If it’s frozen, let it thaw in the refrigerator overnight first. Then, pour the soup into a pot over medium heat, stirring occasionally until it’s heated through. If you prefer, you can also microwave it in a microwave-safe bowl, heating in short intervals and stirring in between. Just be cautious, as it can get hot and splatter! Enjoy your comforting bowl of soup again!
Nutritional Information
Now, let’s talk about the nutritional goodness packed into this roasted red pepper tomato soup. Each serving is not just delicious but also nourishing! Here’s a quick breakdown of the estimated nutritional values:
- Calories: 150
- Fat: 3g
- Protein: 4g
- Carbohydrates: 30g
- Sodium: 500mg
- Fiber: 5g
- Sugar: 6g
- Vitamin A: 1200 IU
- Vitamin C: 40mg
This soup is not only low in calories but also a great source of vitamins and fiber, making it a fantastic choice for a light meal or starter. Keep in mind that these values are estimates, and actual nutritional content may vary based on the specific ingredients you use!
FAQ Section
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh tomatoes can work beautifully in this roasted red pepper tomato soup. Just make sure to use ripe, juicy ones for the best flavor. You’ll want to peel them beforehand for a smoother texture. To do this, score the bottoms with an “X,” then blanch them in boiling water for about a minute until the skins loosen. After that, plunge them into ice water to cool, and the skins will slip right off. Dice them up, and you’re good to go!
Is this soup suitable for meal prep?
Yes, this soup is perfect for meal prep! It stores well in the fridge for up to four days and can be frozen for about three months. Just let it cool completely before transferring it to an airtight container. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat it on the stove or in the microwave. It’s a fantastic option for quick lunches or cozy dinners throughout the week!
What can I serve with roasted red pepper tomato soup?
This soup pairs wonderfully with a variety of sides! A crusty piece of bread or a warm grilled cheese sandwich is a classic choice and makes for a satisfying meal. You could also serve it alongside a fresh salad for a lighter option. If you’re feeling adventurous, try topping the soup with some croutons or a dollop of vegan sour cream for an extra touch. The possibilities are endless!
Equipment Needed
To whip up this delicious roasted red pepper tomato soup, you’ll need just a couple of essential pieces of equipment that make the process smooth and easy. Let’s take a look!
Blender
A blender is a must-have for this recipe! It helps transform the soup into a silky-smooth texture that’s simply divine. You can use a traditional blender or an immersion blender, which is super convenient since you can blend right in the pot. Just be cautious with hot liquids to avoid any splatters!
Soup Pot
You’ll want a sturdy soup pot that retains heat well for even cooking. A medium to large-sized pot works best, giving you enough room to sauté the aromatics and simmer the soup without any spills. I love using a heavy-bottomed pot that distributes heat evenly, ensuring every bite is bursting with flavor!
Personal Touch
This roasted red pepper tomato soup isn’t just a recipe for me; it’s a cherished memory of family gatherings and laughter-filled kitchens. I remember one chilly autumn evening when my best friend came over for a cozy dinner. We decided to whip up this soup together, and it turned into a delightful culinary adventure! As we roasted the peppers, the sweet, smoky aroma filled the air, instantly warming our hearts.
We joked and danced around the kitchen, blending the soup and adding our own little twists. I’ll never forget how we topped our bowls with fresh basil and a drizzle of olive oil, making each serving look like a work of art. It was a simple meal, but it sparked joy and connection. That night, we savored every spoonful, reminding us that sometimes, the best memories are made around a pot of soup shared with those we love.
For more delicious soup recipes, check out this collection of crockpot chicken soup recipes.
Additionally, if you’re interested in the health benefits of tomatoes, you can read more here.
Roasted Red Pepper Tomato Soup
Equipment
- Blender
- Soup Pot
Ingredients
For the Soup
- 2 cups Roasted red peppers
- 4 cups Tomatoes, diced
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Vegetable broth
- 1 tsp Olive oil
For Seasoning
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Basil Dried
Instructions
- Heat the olive oil in a soup pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
- Add the roasted red peppers, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use a blender to puree the soup until smooth. Return to the pot and stir in salt, black pepper, and basil.
- Heat through and serve hot.
Notes
If you loved this recipe, you’ll want to explore more of our easy dinner favorites! Check out our collection of easy casserole recipes for more one-pan wonders, browse these easy chicken breast recipes that transform plain chicken into something amazing, or try our crockpot chicken soup recipes for ultimate comfort food. Don’t forget to save this recipe to Pinterest so you can find it again later, and follow us on Pinterest for hundreds more delicious recipes and meal ideas!