why make this recipe
Spiced Roasted Red Pepper Tomato Soup is a warm, comforting dish that combines the sweetness of roasted red peppers with the rich flavor of tomatoes. This soup is perfect for chilly days or when you need something hearty and satisfying. It’s quick to prepare, healthy, and packed with delicious flavors. The spices add a unique twist that makes this soup stand out from regular tomato soup.
how to make Spiced Roasted Red Pepper Tomato Soup
Ingredients :
- 4 large red bell peppers
- 1 can (28 ounces) crushed tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil for garnish
Directions :
- Preheat the oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast in the oven for about 25-30 minutes until the skin is charred. Remove from the oven and let cool.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Peel the skin off the roasted peppers and chop them. Add the chopped peppers, crushed tomatoes, vegetable broth, smoked paprika, and cumin to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. If you prefer, you can transfer the soup in batches to a blender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil.
how to serve Spiced Roasted Red Pepper Tomato Soup
Serve the soup hot in bowls, with a sprinkle of fresh basil on top for added flavor. You can also add a drizzle of olive oil or serve it with crusty bread for dipping. This soup pairs well with a simple salad or a grilled cheese sandwich for a complete meal.
how to store Spiced Roasted Red Pepper Tomato Soup
To store the soup, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. If you want to store it for a longer time, you can freeze it. Place the cooled soup in freezer-safe containers, and it will last for up to 3 months. Thaw in the refrigerator before reheating.
tips to make Spiced Roasted Red Pepper Tomato Soup
- To enhance the flavor, you can add a pinch of red pepper flakes for some heat.
- Feel free to use fresh tomatoes instead of canned if you prefer. Just roast and puree them along with the peppers.
- Adjust the consistency by adding more or less vegetable broth, depending on your preference for soup thickness.
variation
You can make this soup creamier by adding a splash of heavy cream or coconut milk right after blending. Additionally, try adding a few chopped carrots or celery when sautéing the onions for extra nutrition.
FAQs
Can I use other types of peppers?
Yes, you can use other types of peppers, such as yellow or orange bell peppers, to add different flavors and colors to the soup.
Is this soup vegan?
Yes, this soup is vegan-friendly as it is made with vegetable broth and no animal products.
Can I make this soup in advance?
Absolutely! This soup can be made a day in advance and stored in the refrigerator. The flavors may even improve after sitting overnight. Just reheat before serving.
Spiced Roasted Red Pepper Tomato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm, comforting dish that combines roasted red peppers and rich tomatoes, perfect for chilly days.
Ingredients
- 4 large red bell peppers
- 1 can (28 ounces) crushed tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast in the oven for about 25-30 minutes until the skin is charred. Remove from the oven and let cool.
- Heat olive oil over medium heat in a large pot. Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Peel the skin off the roasted peppers and chop them. Add the chopped peppers, crushed tomatoes, vegetable broth, smoked paprika, and cumin to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. If you prefer, you can transfer the soup in batches to a blender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil.
Notes
To enhance flavor, add a pinch of red pepper flakes. Use fresh tomatoes for a different taste and adjust thickness with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
