Warm, satisfying, and bursting with flavor, my Cozy Roasted Red Pepper Tomato Soup is perfect for any day. Imagine the rich taste of ripe tomatoes mingling with sweet roasted bell peppers and aromatic garlic. In this guide, I’ll share the step-by-step process and tips to create a bowl of comfort. So grab your apron and get ready to savor a soup that warms your soul!
Ingredients
Main Ingredients
– 4 large red bell peppers
– 6 ripe tomatoes
– 1 large onion
– 4 cloves garlic
Essential Seasonings
– Dried basil
– Dried oregano
– Salt and pepper
Optional Additions
– Heavy cream
– Coconut cream (for vegan option)
– Fresh basil leaves for garnish
The main ingredients create a rich base for this soup. The red bell peppers add sweetness and depth. The ripe tomatoes bring a bright, fresh flavor. The onion and garlic provide a savory kick, making every sip delightful.
For seasonings, dried basil and oregano balance the sweetness. Salt and pepper enhance the taste, making the flavors come alive. You can adjust these seasonings to fit your palate.
If you want a creamy touch, try adding heavy cream. Coconut cream works great for vegan options. Fresh basil leaves as a garnish bring color and a burst of flavor. They make your soup look and taste amazing.
Choosing high-quality ingredients matters. Fresh vegetables will elevate your soup. Always use ripe tomatoes for the best flavor. The right seasonings can transform a simple soup into a gourmet experience.
Step-by-Step Instructions
Preparing the Vegetables
Start by preheating your oven to 400°F (200°C). This high heat helps the veggies roast perfectly. Next, take 4 large red bell peppers and cut them in half. Remove all the seeds. Then, quarter 6 ripe tomatoes. Place the bell peppers and tomatoes on a baking sheet, skin side up. Drizzle them with 2 tablespoons of olive oil. Sprinkle salt and black pepper on top. Roast them in the oven for 25 to 30 minutes. Look for charred edges on the peppers and tender tomatoes.
Sautéing Aromatics
While your veggies roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil shines, add 1 large diced onion. Stir it often for about 5 minutes until it turns soft and fragrant. Then, add 4 minced garlic cloves. Cook for another 1 to 2 minutes. Keep stirring to avoid burning the garlic.
Combining Ingredients
After roasting, remove the vegetables from the oven and let them cool a bit. Peel the skin off the bell peppers and toss it away. Now, mix the roasted peppers and tomatoes with the sautéed onion and garlic in the pot. Pour in 2 cups of vegetable broth. Add 1 teaspoon each of dried basil and oregano. Season with salt and pepper to taste. Stir everything well and bring the mix to a gentle simmer. Let it cook for about 10 minutes. This step blends the flavors nicely.
Blending the Soup
Next, grab your immersion blender. Carefully puree the soup right in the pot until it’s smooth. If you don’t have an immersion blender, use a regular blender. Blend in small batches, then return the soup to the pot. Check the texture. If you want it thinner, add a bit more broth.
Adding Cream
Now, stir in ½ cup of heavy cream or coconut cream for a vegan choice. Let the soup heat through for a few minutes. Taste it again and adjust the seasoning if needed, adding more salt and pepper. Your cozy roasted red pepper tomato soup is ready to serve!
Tips & Tricks
Perfecting the Flavor
To make this soup shine, balance the acidity of the tomatoes. I like to add just the right amount of salt and pepper. This simple step brightens the taste.
For creaminess, I suggest heavy cream. It gives a rich, smooth texture. If you want a lighter option, use coconut cream. It adds a nice hint of sweetness too.
Presentation Tips
When serving, use deep bowls to hold the soup. This makes it look inviting. I love to drizzle a little extra cream on top. It makes the dish look fancy.
Add fresh basil leaves on top for color and flavor. You can also sprinkle some herbs for extra flair. Pair the soup with crusty bread. It is perfect for dipping and adds comfort.
Cooking Methods
I prefer oven roasting for the peppers and tomatoes. This method deepens their flavor. The charred edges add a nice taste that you can’t get from stovetop cooking.
If you want a quicker method, try stovetop roasting. Just be sure to keep an eye on them to avoid burning.
For blending, an immersion blender works best. It’s easy and quick, right in the pot. If you don’t have one, a regular blender is fine. Just blend in batches and return to the pot. This way, your soup stays warm and ready to serve.
Variations
Different Spice Levels
You can change the heat of your soup easily. Adding red pepper flakes gives a nice kick. Start with a small amount, like 1/4 teaspoon. Taste it, then add more if you want more spice. Smoked paprika is another great choice. It adds warmth and a hint of smokiness. Use about 1 teaspoon and mix it in while cooking.
Vegetable Alternatives
If you want to switch things up, try using other veggies. Carrots, zucchini, or butternut squash can work well. These can add sweetness and depth to the soup. You can also mix in fresh herbs like thyme or rosemary. These herbs will bring a fresh taste to your dish.
Serving Variations
Pairing your soup with crusty bread makes it even better. The bread adds texture and flavor. You can also create a creamy crouton topping. Simply toast some bread, then drizzle with cream. Place the croutons on the soup right before serving. This adds a fun twist and makes your meal more filling.
Storage Info
Short-Term Storage
After making your cozy roasted red pepper tomato soup, let it cool first. Then, transfer it to an airtight container. Store it in the fridge for up to four days. When reheating, pour the soup into a pot over medium heat. Stir it occasionally until hot. You can also microwave it in a bowl, but cover it to avoid splatters.
Long-Term Storage
If you want to save some soup for later, freezing is your best bet. Pour the cooled soup into freezer-safe containers. Leave some space at the top, as soup expands when frozen. It can last up to three months in the freezer. When you’re ready to eat, transfer the container to the fridge for a night. Once thawed, reheat it on the stove or in the microwave until hot.
Shelf Life
This soup stays fresh in the fridge for about four days. If you see any mold or notice a bad smell, it’s time to toss it. Always trust your senses. If it looks or smells off, don’t eat it. Your health matters!
FAQs
Can I make this soup in advance?
Yes, you can make this soup ahead of time. To prepare in advance, follow these steps:
– Roast the peppers and tomatoes.
– Cool them before blending.
– Store the soup in an airtight container in the fridge for up to three days.
– Reheat gently on the stove before serving.
Is this soup vegan?
Yes, this soup can be vegan. To make it vegan, use coconut cream instead of heavy cream. Also, ensure that your vegetable broth is vegan-friendly. This way, everyone can enjoy a cozy bowl.
How can I thicken the soup?
If you want a thicker soup, try these options:
– Add more roasted peppers and tomatoes.
– Use a small amount of mashed potatoes.
– Blend in a bit of cooked rice or quinoa.
These ingredients add thickness without changing the flavor much.
Can I use canned tomatoes instead?
Yes, you can absolutely use canned tomatoes. Choose whole or diced tomatoes for the best flavor. Use about two 14-ounce cans for this recipe. Drain them well and add them when you combine ingredients.
What’s the best way to serve this soup?
To serve this soup, try these ideas:
– Pair it with crusty bread or grilled cheese for a classic touch.
– Add a drizzle of extra cream on top for richness.
– Garnish with fresh basil for color and flavor.
These options bring out the soup’s cozy vibes.
In this post, we explored how to create a delicious roasted tomato and bell pepper soup. We covered the key ingredients, crucial steps, and tips for the best flavors. You can adjust the spice levels or use different veggies for variety. Remember to store the soup properly for future meals. With a few simple techniques, you can impress anyone with this recipe. Enjoy making it your own, and savor each warm bowlful!
