Go Back
- 4 large red bell peppers - 6 ripe tomatoes - 1 large onion - 4 cloves garlic - Dried basil - Dried oregano - Salt and pepper - 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. 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. 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. 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. 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. 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! 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. 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. 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. {{image_4}} 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. 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. 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. 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. 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. 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! 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. 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. 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. 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. 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!

Cozy Roasted Red Pepper Tomato Soup

Warm up with this delicious cozy roasted red pepper tomato soup that’s bursting with flavor! Made with roasted bell peppers, ripe tomatoes, and a touch of cream, this comforting recipe is perfect for any chilly day. Follow our easy steps to create a creamy, satisfying dish that your family will love. Click through for full instructions and tips on serving this delightful soup today!
Print Recipe Pin Recipe

Ingredients
  

4 large red bell peppers, halved and seeds removed

6 ripe tomatoes, quartered

1 large onion, diced

4 cloves garlic, minced

3 tablespoons olive oil

2 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

½ cup heavy cream (or coconut cream for a vegan alternative)

Fresh basil leaves for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    On a baking sheet, arrange the halved red bell peppers and quartered tomatoes, skin side up. Drizzle with 2 tablespoons of olive oil, and season generously with salt and freshly ground black pepper. Roast them in the preheated oven for about 25-30 minutes, or until the peppers have charred edges and the tomatoes are tender.

      While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion. Sauté for approximately 5 minutes, or until the onion is translucent and fragrant. Then, add the minced garlic and continue to cook for an additional 1-2 minutes, stirring frequently to prevent burning.

        After roasting the peppers and tomatoes, remove them from the oven and allow them to cool slightly on the baking sheet. Once cool enough to handle, peel the skin off the peppers and discard it.

          Incorporate the roasted bell peppers and tomatoes into the pot with the sautéed onion and garlic. Pour in the vegetable broth and add the dried basil, oregano, salt, and pepper. Stir well to combine and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes to let the flavors meld together beautifully.

            Using an immersion blender, puree the soup directly in the pot until it reaches a smooth consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.

              Stir in the heavy cream (or coconut cream) and allow the soup to heat through for a few minutes. Taste and adjust seasoning with more salt and pepper, if desired.

                Serve the soup hot in bowls, garnished with fresh basil leaves for a vibrant touch and added flavor.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: For an elegant touch, drizzle a little extra cream on top of the soup just before serving, and sprinkle with additional herbs for a pop of color. Serve with crusty bread for dipping to complete the cozy experience.