Creamy Roasted Red Pepper & Tomato Soup
There’s something magical about a bowl of soup that’s both creamy and bursting with flavor.
This Creamy Roasted Red Pepper & Tomato Soup is exactly that—a velvety blend of smoky roasted red peppers, ripe tomatoes, garlic, and a touch of cream that feels like a warm hug in a bowl.
Top it with fresh basil, a drizzle of olive oil, and crumbled feta cheese, and you’ve got a dish that’s as beautiful as it is delicious.
Serve it with crusty bread for dipping, and you’ve got a meal that’s perfect for cozy nights in or impressing guests without breaking a sweat.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Roast the Veggies
Start by roasting the red peppers, tomatoes, and garlic in the oven until they’re beautifully charred and tender. This step brings out their natural sweetness and adds a smoky depth to the soup.
2. Sauté the Aromatics
While the veggies roast, sauté some onion in a pot until it’s soft and fragrant. This creates a flavorful base for the soup.
3. Blend It All Together
Once the roasted veggies are done, toss them into a blender with the sautéed onions and blend until smooth. If you prefer a chunkier texture, you can use an immersion blender directly in the pot.
4. Simmer and Add Cream
Pour the blended mixture back into the pot, add vegetable broth, and let it simmer for a few minutes to meld the flavors. Stir in a touch of cream for that luxurious, velvety finish.
5. Garnish and Serve
Ladle the soup into bowls, and top with fresh basil, a drizzle of olive oil, and crumbled feta cheese. Don’t forget the crusty bread for dipping!
Pro Tips
- Char the Peppers Well: Don’t shy away from letting the peppers get a little blackened in the oven—it adds incredible smoky flavor.
- Use Fresh Basil: Fresh basil adds a bright, herbaceous note that dried basil just can’t match.
- Adjust Consistency: If the soup is too thick, add a splash more broth or cream until it’s just right.
- Make It Dairy-Free:Â Swap the cream for coconut milk or cashew cream for a vegan-friendly version.
Storage
- Refrigerator:Â Store in an airtight container for up to 4 days.
- Freezer:Â Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
- Reheating:Â Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if needed to loosen it up.
Creamy Roasted Red Pepper & Tomato Soup
Description
This easy-to-make soup combines roasted red peppers, ripe tomatoes, and garlic for a rich, smoky flavor. A touch of cream adds luxurious silkiness, while fresh basil, olive oil, and crumbled feta take it to the next level. Perfect with crusty bread for dipping!
Ingredients
Instructions
-
Roast the Veggies:
Preheat the oven to 425°F (220°C). Place the red peppers, tomatoes, and garlic on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 20-25 minutes, until the peppers are charred and tender.
-
Sauté the Onion:
While the veggies roast, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
-
Blend the Soup:
Transfer the roasted veggies and sautéed onion to a blender. Blend until smooth, or use an immersion blender directly in the pot for a chunkier texture.
-
Simmer the Soup:
Pour the blended mixture back into the pot. Add the vegetable broth and bring to a gentle simmer. Stir in the heavy cream and season with salt and pepper to taste.
-
Garnish and Serve:
Ladle the soup into bowls. Top with fresh basil, a drizzle of olive oil, and crumbled feta cheese. Serve with crusty bread on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 18g6%
- Dietary Fiber 4g16%
- Sugars 10g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Dairy-Free Option:Â Use coconut milk or cashew cream instead of heavy cream.
- Spice It Up:Â Add a pinch of red pepper flakes for a little heat.
- Make Ahead:Â This soup tastes even better the next day, so feel free to make it ahead of time.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
