This delicious red pepper tomato soup is like a warm hug in a bowl! Made with sweet red peppers and ripe tomatoes, it’s both tasty and healthy.
I love to enjoy it with a crunchy piece of bread on the side. It’s perfect for chilly nights or when you want something comforting! Trust me, you’ll want seconds! 🍅❤️
Key Ingredients & Substitutions
Red Bell Peppers: Roasting them brings out their natural sweetness. If you’re in a pinch, jarred roasted red peppers work well, too. Just drain and rinse them before using!
Tomatoes: Ripe tomatoes give the best flavor. You can substitute canned tomatoes if fresh ones aren’t available—just use about 28 ounces of whole or diced tomatoes.
Onion: Yellow or white onions are ideal in this recipe. You can swap them with shallots for a sweeter taste, or if you prefer, use leeks for a milder flavor.
Vegetable Broth: If you want a heartier soup, chicken broth can be a great substitute. You can also make your own broth using water and seasonings if needed.
Feta Cheese: While feta adds a tangy touch, you can also use crumbled goat cheese, or leave it off for a dairy-free version if needed.
What’s the Best Way to Roast Red Bell Peppers?
Roasting brings a deep flavor to red bell peppers. Here’s how to do it perfectly:
- Preheat your oven broiler or grill. Place the whole peppers on a baking sheet.
- Roast until the skin blisters and blackens, about 10-15 minutes, turning them halfway through.
- Once charred, put the peppers in a bowl and cover it with plastic wrap or a lid. This helps steam the skins, making them easier to peel.
- After about 10 minutes, remove the skins and seeds. Now they’re ready to chop for your soup!
Taking the time to roast the peppers will pay off in flavor. Enjoy the rich taste in your soup!
How to Make Red Pepper Tomato Soup
Ingredients You’ll Need:
For the Soup:
- 3 large red bell peppers, roasted and chopped
- 5 large ripe tomatoes, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
For the Garnish:
- Fresh basil leaves, thinly sliced
- Crumbled feta cheese (optional)
- Bread slices, for serving (toasted or grilled)
How Much Time Will You Need?
This delicious red pepper tomato soup will take about 10 minutes to prep and 30 minutes to cook, totaling around 40 minutes. Perfect for a cozy dinner or a tasty lunch with friends!
Step-by-Step Instructions:
1. Roast the Peppers:
Start by roasting your red bell peppers. You can do this under a broiler or on a grill until the skin is nicely charred. Once they’re done, put the peppers in a covered bowl for about 10 minutes to steam. This makes peeling them easier! Afterward, peel off the skins, remove the seeds, and chop the peppers roughly.
2. Cook the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté them until they become translucent, which should take about 5 minutes. Then, toss in the minced garlic and cook for another minute until you can smell that wonderful aroma.
3. Combine the Ingredients:
Now it’s time to add the roasted red peppers and fresh chopped tomatoes to the pot. Stir everything together until combined. This is where the magic begins!
4. Simmer the Soup:
Pour the vegetable broth into the pot, turn up the heat to bring it to a boil, and then lower it to let it simmer uncovered for about 20 minutes. This allows all the flavors to meld beautifully.
5. Blend Until Smooth:
After simmering, it’s time to make the soup smooth and creamy! Use an immersion blender right in the pot, or carefully transfer batches to a countertop blender. Blend until you reach your desired consistency—smooth and velvety is perfect!
6. Final Seasoning and Heating:
Return the blended soup to the pot if you used a blender. Taste it and season with salt, black pepper, and sugar (if desired) to balance any acidity. Gently heat it again until it’s hot, and it’s ready to serve!
7. Serve and Enjoy!
Ladle the warm soup into bowls, and garnish with fresh basil and a sprinkle of crumbled feta cheese, if you’re using it. Don’t forget to serve some toasted or grilled bread on the side for dipping. Enjoy your homemade red pepper tomato soup!
Can I Use Canned Tomatoes Instead of Fresh?
Yes, canned tomatoes work perfectly in this soup! Use about 28 ounces of whole or diced canned tomatoes for a similar flavor and texture.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can reheat it on the stove over low heat, stirring occasionally for even heating.
Can I Freeze This Soup?
Absolutely! Let the soup cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Substitute for Feta Cheese?
If you don’t have feta on hand or want a different flavor, try crumbled goat cheese or leave it off altogether for a dairy-free option. Fresh parsley or an additional sprinkle of basil also works well as a garnish!
