Roasted Red Pepper Tomato Soup

Whenever I crave something cozy and fulfilling, I find myself turning to Roasted Red Pepper Tomato Soup. It’s a dish that brings back memories of chilly winter evenings spent wrapped in a blanket, a bowl of warm soup in hand. I can still hear the gentle simmering of the ingredients merging together as they cook, filling my kitchen with a delightful aroma. This soup is not just food; it’s a hug in a bowl, perfect after a long day. With every spoonful, the rich flavors of roasted red peppers and tomatoes blend harmoniously, creating a comforting experience that warms you from the inside out.

Roasted Red Pepper Tomato Soup Ingredients

Cooking is all about harmonizing flavors, and in this Roasted Red Pepper Tomato Soup, each ingredient plays a crucial role. The sweet, rich taste of roasted red peppers combined with the acidity of tomatoes creates a delightful balance. The addition of butter lends a creamy texture, while half-and-half enhances the smoothness. When you bring together these key players, you create a dish that’s not just nourishing but also incredibly satisfying.

• 14-ounce cans whole or diced tomatoes – These are the base of our soup, bringing rich flavor and acidity that balances the sweetness of the peppers.
• Butter – A couple of tablespoons add a lovely richness and depth of flavor that enhances the overall taste of the soup.
• One medium onion – Diced onion contributes a sweet and savory base, building layers of flavor that elevate the dish.
• Vegetable broth – This serves as the liquid foundation, adding savory notes to complement the sweet peppers and tomatoes.
• Garlic – Just one clove minced enhances the flavor profile, adding a subtle kick that takes the soup to the next level.
• Half-and-half – This creamy addition makes the soup velvety smooth, enriching the overall texture and flavor.
• Roasted red peppers – These are the star ingredient, imparting a smoky sweetness that makes this soup unforgettable.
• Salt and fresh ground pepper – Essential for seasoning, they help to bring all the flavors together in perfect harmony.

Cooking Method for Roasted Red Pepper Tomato Soup

Preparing Roasted Red Pepper Tomato Soup is as delightful as eating it. The process allows your kitchen to fill with terrific aromas, setting the mood for a comforting meal. Let’s get started on this easy journey to deliciousness!

1. In a large saucepan over medium heat, combine the tomatoes, butter, and diced onion. Bring to a boil while stirring occasionally. You’ll want to cook until the onions are translucent, which usually takes about 5 minutes. The combination of the fragrant onions and the vibrant tomatoes begins to create a delightful aroma that’s hard to resist.

2. Once boiling, reduce the heat to low and let it simmer uncovered for about 45 minutes. During this time, you’ll notice the tomatoes begin to break down and droplets of butter floating free from the tomatoes, which is a sign that the flavors are developing beautifully. Feel free to break up any whole tomatoes with a spoon if you’re using them.

3. Add in vegetable broth and garlic, then return the mixture to a simmer. This step adds a layer of depth to the soup as the broth mingles with the sweet tomatoes and savory onions. Allow it to simmer for another 10 minutes, stirring occasionally.

4. Next, stir in the roasted red peppers. These sweet gems will infuse the soup with their rich, smoky flavor, creating a memorable taste experience. Simmer for another 5 minutes to meld the flavors together.

5. Remove the saucepan from the heat and allow the mixture to cool for a few minutes. This cooling time is crucial to ensure safety when blending. I often let it cool to room temperature to avoid any mishaps. It’s important to not rush this step!

6. Puree the ingredients in a blender, food processor, or use an immersion blender right in the pan. Whichever method you choose, blend until the soup reaches a velvety consistency. The color should be a vibrant red, signaling that all ingredients have combined beautifully.

7. After blending, return the mixture to the saucepan and bring it back to a gentle simmer over low heat. This step allows the flavors to marry even further, making each spoonful divine.

8. Finally, stir in the half-and-half and season with salt and pepper to taste. Be sure to taste as you go, adjusting the seasoning to your liking. After a quick simmer, your soup is ready to serve!

9. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired. I love serving this soup with crusty bread for dipping, creating a comforting meal that warms body and soul.

How to Switch It Up

Feel free to get creative with Roasted Red Pepper Tomato Soup. Below are some suggestions to enhance or modify this recipe to suit your taste.

• Add spice: Incorporate crushed red pepper flakes or a dash of cayenne for a spicy kick.
• Herb infusion: Fresh herbs like basil or thyme can be added during the cooking process for extra flavor.
• Different creams: Swap half-and-half for coconut milk for a dairy-free version that still offers creaminess.
• Vegetable options: Toss in some chopped carrots or celery for added nutrition and texture.
• Cheesy addition: Stir in some grated cheese like Parmesan or mozzarella for a rich and decadent soup.

What to Serve With Roasted Red Pepper Tomato Soup

Serving Roasted Red Pepper Tomato Soup is all about enhancing the meal with delightful accompaniments.

• Crusty bread: A loaf of fresh, crusty bread is perfect for dipping into the rich soup.
• Salads: Pair with a simple green salad dressed lightly to balance the creamy soup.
• Grilled cheese sandwich: This classic pairing never fails to satisfy, making any meal feel extra special.
• Crackers: Offer a selection of crackers for added crunch and texture alongside the soup.
• Seasonal veggies: Roasted seasonal vegetables make a colorful side dish that beautifully complements the soup.
• Light dessert: Finish the meal with a light dessert, like fresh fruit or sorbet, for a refreshing end.

FAQ

Conclusion

In summary, Roasted Red Pepper Tomato Soup is a deliciously comforting dish that brings warmth and joy to the table. Its rich flavors and smooth texture make it a perfect choice for chilly days. I encourage you to try this recipe and share it with loved ones; it’s sure to become a cherished favorite in your home.

Roasted Red Pepper Tomato Soup

The ultimate comfort food, Roasted Red Pepper Tomato Soup is creamy, savory, and easy to prepare. Packed with rich flavors from roasted peppers and tomatoes, it's the perfect dish to warm you up on a chilly evening. Make it tonight for a cozy meal!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 14-ounce cans whole or diced tomatoes These are the base of our soup, bringing rich flavor and acidity that balances the sweetness of the peppers.
• 2 Butter A couple of tablespoons add a lovely richness and depth of flavor that enhances the overall taste of the soup.
• 1 One medium onion Diced onion contributes a sweet and savory base, building layers of flavor that elevate the dish.
• 3 cups Vegetable broth This serves as the liquid foundation, adding savory notes to complement the sweet peppers and tomatoes.
• 1 clove Garlic Just one clove minced enhances the flavor profile, adding a subtle kick that takes the soup to the next level.
• 1/2 cup Half-and-half This creamy addition makes the soup velvety smooth, enriching the overall texture and flavor.
• 8 ounces Roasted red peppers These are the star ingredient, imparting a smoky sweetness that makes this soup unforgettable.
• to taste Salt and fresh ground pepper Essential for seasoning, they help to bring all the flavors together in perfect harmony.

Equipment

• Saucepan
• Large Pot
• Mixing Bowl
• Baking Sheet
• Blender
• Food Processor
• Frying Pan
• Wooden Spoon
• Cutting Board

Method

 

1. In a large saucepan over medium heat, combine the tomatoes, butter, and diced onion. Bring to a boil while stirring occasionally. You’ll want to cook until the onions are translucent, which usually takes about 5 minutes. The combination of the fragrant onions and the vibrant tomatoes begins to create a delightful aroma that’s hard to resist.
2. Once boiling, reduce the heat to low and let it simmer uncovered for about 45 minutes. During this time, you’ll notice the tomatoes begin to break down and droplets of butter floating free from the tomatoes, which is a sign that the flavors are developing beautifully. Feel free to break up any whole tomatoes with a spoon if you’re using them.
3. Add in vegetable broth and garlic, then return the mixture to a simmer. This step adds a layer of depth to the soup as the broth mingles with the sweet tomatoes and savory onions. Allow it to simmer for another 10 minutes, stirring occasionally.
4. Next, stir in the roasted red peppers. These sweet gems will infuse the soup with their rich, smoky flavor, creating a memorable taste experience. Simmer for another 5 minutes to meld the flavors together.
5. Remove the saucepan from the heat and allow the mixture to cool for a few minutes. This cooling time is crucial to ensure safety when blending. I often let it cool to room temperature to avoid any mishaps. It’s important to not rush this step!
6. Puree the ingredients in a blender, food processor, or use an immersion blender right in the pan. Whichever method you choose, blend until the soup reaches a velvety consistency. The color should be a vibrant red, signaling that all ingredients have combined beautifully.
7. After blending, return the mixture to the saucepan and bring it back to a gentle simmer over low heat. This step allows the flavors to marry even further, making each spoonful divine.
8. Finally, stir in the half-and-half and season with salt and pepper to taste. Be sure to taste as you go, adjusting the seasoning to your liking. After a quick simmer, your soup is ready to serve!
9. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired. I love serving this soup with crusty bread for dipping, creating a comforting meal that warms body and soul.

Notes

• Storage: The soup can be stored in the refrigerator for up to three days or frozen for longer-term storage.
• Texture matters: Aim for a smooth consistency. If you prefer a chunkier soup, you can reserve some of the roasted red peppers and add them back in after blending.
• Taste as you go: Adjust the seasoning throughout the cooking process to ensure you reach the perfect flavor balance.
• Don’t rush cooling: Allow the mixture to cool adequately before blending to prevent any accidents.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!