Roasted Red Pepper and Tomato Soup
A velvety blended soup of oven-roasted tomatoes, red peppers, onion and garlic with smoked paprika. Perfect with a grilled cheese.
Roasting is the shortcut to a tomato soup with real depth. Tomatoes, red bell peppers, onion and a whole head of garlic go into a hot oven until they are blistered, collapsed and sweet. Everything is then simmered briefly with broth and blended until silky.
A spoonful of smoked paprika gives it a gentle, smoky warmth, and a little splash of balsamic at the end brightens it. We love it with a grilled cheese on whole-grain bread for dunking, the classic lunch combination.
Roasted Red Pepper and Tomato Soup
Ingredients
- 2 lb ripe Roma tomatoes, halved
- 3 red bell peppers, seeded and quartered
- 1 large yellow onion, cut into wedges
- 1 head garlic, top trimmed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons smoked paprika
- 3 cups low-sodium vegetable broth
- 1 teaspoon balsamic vinegar
- 1/4 cup fresh basil leaves
- Plain yogurt or a drizzle of cream, for serving (optional)
Method
- Heat the oven to 425°F. Spread the tomatoes (cut-side up), peppers and onion on a large rimmed baking sheet.
- Drizzle the garlic head with a little oil and wrap it in foil, then set it on the sheet. Drizzle the vegetables with the remaining oil and season with salt and pepper.
- Roast for 35 to 40 minutes, until the vegetables are soft and charred at the edges.
- Squeeze the garlic cloves out of their skins into a large pot. Add the roasted vegetables and any juices from the pan.
- Add the smoked paprika and broth and bring to a simmer over medium heat. Cook for 5 minutes.
- Remove from the heat, add the basil and blend with an immersion blender until very smooth. If using a countertop blender, fill it only halfway and vent the lid.
- Stir in the balsamic vinegar, taste for salt, and serve with a swirl of yogurt.
Kitchen notes
- Peeling the peppers is optional; the blender handles the skins well.
- In winter, use two 28-ounce cans of whole tomatoes, drained, in place of fresh.
- Thin the soup with more broth if you like it lighter.
Ways to vary it
For a heartier bowl, stir in a can of drained white beans before blending; they disappear into the soup and make it extra creamy. Croutons, a spoonful of pesto, or a sprinkle of toasted pumpkin seeds make lovely toppings if you are not making a sandwich alongside.
Keeping & reheating
The soup keeps in the fridge for up to 5 days and freezes beautifully for up to 3 months.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
