Smoky Tomato & Red Pepper Soup – Cozy, Flavor-Packed Comfort
This is the kind of soup that warms you from the inside out. It’s bright, smoky, and deeply comforting, with sweet roasted peppers and rich tomatoes at the core. You’ll get a whisper of heat, a touch of creaminess, and a silky finish that feels restaurant-quality without the fuss.
It’s perfect for busy weeknights, simple lunches, or when you want something nourishing that still tastes special. Grab a crusty piece of bread, and you’ve got a complete meal.
Ingredients
Method
- Prep and roast the veg. Heat your oven to 425°F (220°C). Halve the red peppers and tomatoes. Remove pepper seeds and cores. Place peppers (cut side down), tomatoes, onion wedges, and unpeeled garlic cloves on a sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and roast for 25–30 minutes, until the peppers are blistered and the tomatoes are juicy.
- Steam and peel the peppers. Transfer the hot peppers to a bowl and cover for 5 minutes. The steam helps loosen the skins. Peel and discard the skins; they should slip off easily. Squeeze the roasted garlic from the skins.
- Build the base. Warm 1 tablespoon olive oil in a large pot over medium heat. Stir in tomato paste and cook for 1 minute to caramelize. Add smoked paprika and red pepper flakes. Stir for 15–20 seconds until fragrant.
- Add the roasted vegetables. Roughly chop the tomatoes and onion if needed. Add them to the pot with the peeled peppers and roasted garlic. Stir to coat in the spiced oil and paste.
- Pour in broth and simmer. Add the vegetable broth and bay leaf. Bring to a gentle simmer and cook for 10–15 minutes. This lets the flavors blend and deepen.
- Blend until smooth. Remove the bay leaf. Use an immersion blender to puree the soup right in the pot until silky. Or carefully transfer to a blender in batches. If you prefer a rustic texture, blend only half.
- Finish and balance. Stir in the vinegar, then taste. Add salt and black pepper as needed. For a creamy version, swirl in the heavy cream or coconut milk. If the soup tastes flat, add a pinch more salt or an extra splash of vinegar. If it’s too tangy, a pinch of sugar can help.
- Serve. Ladle into bowls and garnish with chopped basil or parsley, a drizzle of olive oil, and a crack of black pepper. Add croutons, grilled cheese, or toasted sourdough on the side.
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Get Your Program TodayWhy This Recipe Works
The magic comes from roasting. High heat concentrates the sweetness of tomatoes and red peppers while adding a smoky edge that makes the soup taste complex.
A little paprika reinforces that smokiness without overpowering the vegetables. A splash of vinegar brightens the flavors at the end, and a swirl of cream (or a dairy-free option) brings everything together. It’s a short ingredient list with big, layered flavor.
What You’ll Need
- Red bell peppers (3 large) – roasted for sweetness and depth
- Roma or vine tomatoes (6 medium) – ripe and juicy
- Yellow onion (1 medium) – savory base
- Garlic (4 cloves) – mellowed by roasting
- Olive oil (3 tablespoons) – for roasting and sautéing
- Vegetable broth (4 cups) – or chicken broth if you prefer
- Tomato paste (1 tablespoon) – concentrates the tomato flavor
- Smoked paprika (1 to 1½ teaspoons) – key to the smoky character
- Crushed red pepper flakes (optional, ¼ to ½ teaspoon) – for gentle heat
- Bay leaf (1) – subtle herbal note
- Apple cider vinegar or sherry vinegar (1 to 2 teaspoons) – brightens at the end
- Heavy cream or coconut milk (¼ to ½ cup, optional) – for a silky finish
- Salt and black pepper – to taste
- Fresh basil or parsley (a handful, optional) – for garnish
How to Make It
- Prep and roast the veg. Heat your oven to 425°F (220°C).
Halve the red peppers and tomatoes. Remove pepper seeds and cores. Place peppers (cut side down), tomatoes, onion wedges, and unpeeled garlic cloves on a sheet pan.
Drizzle with 2 tablespoons olive oil, season with salt and pepper, and roast for 25–30 minutes, until the peppers are blistered and the tomatoes are juicy.
- Steam and peel the peppers. Transfer the hot peppers to a bowl and cover for 5 minutes. The steam helps loosen the skins. Peel and discard the skins; they should slip off easily.
Squeeze the roasted garlic from the skins.
- Build the base. Warm 1 tablespoon olive oil in a large pot over medium heat. Stir in tomato paste and cook for 1 minute to caramelize. Add smoked paprika and red pepper flakes.
Stir for 15–20 seconds until fragrant.
- Add the roasted vegetables. Roughly chop the tomatoes and onion if needed. Add them to the pot with the peeled peppers and roasted garlic. Stir to coat in the spiced oil and paste.
- Pour in broth and simmer. Add the vegetable broth and bay leaf.
Bring to a gentle simmer and cook for 10–15 minutes. This lets the flavors blend and deepen.
- Blend until smooth. Remove the bay leaf. Use an immersion blender to puree the soup right in the pot until silky.
Or carefully transfer to a blender in batches. If you prefer a rustic texture, blend only half.
- Finish and balance. Stir in the vinegar, then taste. Add salt and black pepper as needed.
For a creamy version, swirl in the heavy cream or coconut milk. If the soup tastes flat, add a pinch more salt or an extra splash of vinegar. If it’s too tangy, a pinch of sugar can help.
- Serve. Ladle into bowls and garnish with chopped basil or parsley, a drizzle of olive oil, and a crack of black pepper.
Add croutons, grilled cheese, or toasted sourdough on the side.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for 4–5 days.
- Freezer: Freeze for up to 3 months. Leave out the cream before freezing; stir it in after reheating for the best texture.
- Reheating: Warm gently on the stove over medium-low heat, stirring occasionally. If it thickens in the fridge, thin with a splash of broth or water.
Why This is Good for You
This soup packs plenty of antioxidants from tomatoes and red peppers, including lycopene and vitamin C.
You get fiber without heavy calories, which helps you feel satisfied. The olive oil supports nutrient absorption and adds heart-healthy fats. If you use vegetable broth and skip the cream, it stays light while still feeling indulgent.
What Not to Do
- Don’t skip roasting. It’s the backbone of the flavor.
Raw-simmered peppers won’t taste as sweet or smoky.
- Don’t overdo the smoked paprika. A little carries far. Too much can taste harsh or bitter.
- Don’t blend the bay leaf. Always remove it before puréeing to avoid bitterness.
- Don’t forget to balance. Salt and a touch of acid at the end make the flavors pop. Taste and adjust before serving.
- Don’t boil hard after adding cream. Gentle heat prevents splitting and keeps the texture silky.
Recipe Variations
- Fire-roasted shortcut: Use canned fire-roasted tomatoes when fresh tomatoes aren’t great.
Roast only the peppers, onion, and garlic.
- Smoky chipotle: Add 1 chopped chipotle in adobo instead of red pepper flakes. It deepens the smoke and adds a pleasant kick.
- Roasted carrot boost: Toss 1–2 sliced carrots onto the sheet pan. They add natural sweetness and a thicker body.
- Creamy dairy-free: Use coconut milk or cashew cream.
It keeps the soup lush without dairy.
- Herb lovers: Blend in a handful of basil or roast a few thyme sprigs with the vegetables for an herby backbone.
- Protein add-ins: Top with crispy chickpeas, shredded rotisserie chicken, or a dollop of Greek yogurt.
- Grains on the side: Stir in cooked quinoa, farro, or small pasta for a heartier bowl.
FAQ
Can I make this without an immersion blender?
Yes. Let the soup cool slightly, then blend in batches in a regular blender with the lid vented and covered with a towel. Return to the pot and reheat gently.
How do I make it spicier?
Add more red pepper flakes, a pinch of cayenne, or a chipotle pepper in adobo.
Start small and build to your preferred heat level.
What if my tomatoes aren’t very sweet?
Add a small pinch of sugar or a drizzle of honey after blending. You can also roast a carrot with the vegetables to boost natural sweetness.
Can I use jarred roasted red peppers?
Absolutely. Drain them well and pat dry, then add during the simmer.
They’re a great shortcut when fresh peppers aren’t available.
Is this soup gluten-free?
Yes, as written it’s naturally gluten-free. Just be sure your broth and any toppings (like croutons) are gluten-free.
What can I serve with it?
Grilled cheese, garlic bread, or a simple green salad are perfect. For protein, try grilled cheese with pesto, turkey paninis, or crispy chickpeas on top.
Can I make it in advance for a dinner party?
Yes.
Make it a day ahead, cool, and refrigerate. Reheat gently before guests arrive, then finish with cream and a fresh herb garnish.
How can I make it extra smoky?
Use fire-roasted tomatoes, add a bit more smoked paprika, and include a chipotle pepper. You can also char the peppers directly over a gas flame before roasting.
What’s the best way to thin or thicken the soup?
To thin, add broth or water a little at a time.
To thicken, simmer uncovered for a few minutes or blend in a roasted carrot or a spoonful of tomato paste.
Can I use canned tomatoes instead of fresh?
Yes. Choose quality whole peeled or fire-roasted tomatoes. Drain lightly if they’re very watery, then follow the recipe as written.
Wrapping Up
Smoky Tomato & Red Pepper Soup is simple to make yet full of character.
Roasting builds sweetness and depth, while a few small touches—paprika, vinegar, and a creamy swirl—turn it into something memorable. Keep this recipe in your back pocket for cozy dinners, meal prep, or any time you want a bowl that feels both wholesome and special. One pot, big flavor, and a very happy kitchen.
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