This isn't just any roasted red pepper and tomato soup recipe; it's a journey to flavor town! We're going beyond basic, creating a deeply flavorful soup with smoky roasted peppers and sweet, juicy tomatoes. This recipe is perfect for a cozy autumn evening or a vibrant summer lunch. Get ready to impress your friends and family with this restaurant-quality soup, easily made at home.
What Makes This Roasted Red Pepper and Tomato Soup Recipe Special?
This recipe prioritizes fresh, high-quality ingredients to unlock the best possible flavors. We'll roast the peppers and tomatoes to bring out their natural sweetness and smoky depth, resulting in a soup that's far more complex and satisfying than one made with canned ingredients. The addition of simple herbs and spices elevates the entire experience, creating a truly unforgettable culinary experience.
Ingredients You'll Need:
- For Roasting:
- 2 large red bell peppers
- 1 pint cherry or grape tomatoes
- 2 cloves garlic, unpeeled
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- For the Soup:
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (14.5 ounce) can diced tomatoes, undrained (adds acidity and body)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon smoked paprika (optional, but highly recommended!)
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- Fresh basil leaves for garnish (optional)
- Crème fraîche or a dollop of sour cream for garnish (optional)
Instructions: Roasting the Vegetables
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables: Halve the bell peppers, remove the stems and seeds. Toss the peppers, tomatoes, and garlic cloves with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast: Roast for 30-40 minutes, or until the peppers are blistered and slightly charred and the tomatoes have softened. You'll know they're done when you can easily pierce them with a fork.
Instructions: Making the Soup
- Sauté the aromatics: While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for about 5-7 minutes, until softened.
- Add the roasted vegetables: Once the peppers and tomatoes are roasted, let them cool slightly. Peel the garlic cloves (the skins will slip right off after roasting). Roughly chop the roasted peppers and tomatoes and add them to the pot with the sautéed vegetables. Squeeze the roasted garlic cloves into the pot as well.
- Simmer: Add the vegetable broth, canned diced tomatoes, oregano, basil, smoked paprika (if using), salt, and pepper. Bring the mixture to a simmer, then reduce heat and cook for at least 15 minutes, allowing the flavors to meld.
- Blend: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids.
- Serve: Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh basil leaves and a dollop of crème fraîche or sour cream, if desired.
Frequently Asked Questions (FAQ)
Can I use canned roasted red peppers instead of roasting my own?
While you can use canned roasted red peppers, the flavor will be less intense and smoky. Roasting your own peppers is highly recommended for the best flavor.
How long will the soup last in the refrigerator?
This soup will last for 3-4 days in an airtight container in the refrigerator.
Can I freeze this soup?
Yes! Allow the soup to cool completely before freezing in airtight containers. It will keep for up to 2 months in the freezer.
What kind of bread pairs well with this soup?
A crusty bread, like a baguette or sourdough, is perfect for dipping into this delicious soup. Consider a grilled cheese sandwich for a heartier meal.
Can I make this soup vegan?
Yes! Simply ensure you use vegetable broth and omit the crème fraîche or sour cream garnish.
This roasted red pepper and tomato soup recipe is a testament to the power of simple ingredients and thoughtful preparation. Enjoy!
