Silky Roasted Red Pepper and Tomato Soup

Why You’ll Love This Recipe

• Bold, fire-roasted flavor from blistered peppers and tomatoes.
• Luxuriously smooth texture without heavy cream.
• Weeknight-friendly: under an hour, minimal prep.
• Easy to customize: spicy, creamy, or pantry-friendly swaps.

Grocery List

• Produce: 3 red bell peppers, 1.5 lb ripe tomatoes, 1 small yellow onion, 6 garlic cloves, fresh basil
• Dairy: None required (optional: heavy cream or plain Greek yogurt for a swirl)
• Pantry: Extra-virgin olive oil, low-sodium vegetable broth, tomato paste, balsamic vinegar, sugar or honey, kosher salt, black pepper, smoked paprika, red pepper flakes

Full Ingredients

For the Soup

• 3 large red bell peppers (about 1.5 lb), halved and seeded
• 1.5 lb ripe tomatoes (Roma or vine), halved
• 1 small yellow onion, quartered
• 6 garlic cloves, peeled
• 3 cups low-sodium vegetable broth
• 1 tbsp tomato paste
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp kosher salt, divided (start with 1/2 tsp for roasting, 1/2 tsp in the pot; adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika (optional, for extra smokiness)
• 1/4 cup lightly packed fresh basil leaves

To Finish

• 1 tbsp balsamic vinegar
• 1 tsp sugar or honey (optional, to balance acidity)
• 2 tsp extra-virgin olive oil (for drizzling at the table)
• Pinch red pepper flakes (optional)
• Additional basil leaves, thinly sliced, for garnish

Step-by-Step Instructions

Step 1: Preheat and Prep the Produce

Heat the oven to 450°F (232°C) with a rack in the upper-middle position. Line a large rimmed baking sheet with parchment or foil for easy cleanup. On the pan, toss the halved peppers, halved tomatoes, quartered onion, and peeled garlic cloves with 2 tablespoons of the olive oil, 1/2 teaspoon kosher salt, and the black pepper. Arrange peppers and tomatoes cut side down so their skins blister nicely.

Step 2: Roast Until Blistered and Charred

Roast for 25 to 30 minutes, until the tomato and pepper skins are blistered and lightly blackened in spots and the onions have caramelized edges. If deeper char is needed, switch the oven to broil and place the pan 6 inches from the element for 2 to 3 minutes, watching closely to avoid burning.

Step 3: Steam and Peel for Silky Texture

Transfer the hot peppers and tomatoes to a bowl and cover tightly (plate or foil) for 10 minutes to steam. This loosens the skins for an ultra-smooth soup. Peel off and discard any loose skins, capturing all the flavorful juices. Roughly chop the roasted vegetables. Keep the onions and garlic as-is. Pour any pan juices into the bowl as well.

Step 4: Build the Pot and Simmer

In a medium pot, heat the remaining 1 tablespoon olive oil over medium heat. Stir in the tomato paste and optional smoked paprika; cook 60 seconds to caramelize. Add the peeled roasted vegetables and all collected juices, the vegetable broth, and the remaining 1/2 teaspoon salt. Bring to a gentle simmer and cook for 10 minutes to marry flavors.

Step 5: Blend Until Silky Smooth

Off the heat, add the basil leaves. Blend with an immersion blender until completely smooth and velvety, 1 to 2 minutes. Alternatively, blend carefully in batches in a countertop blender, venting the lid and covering with a towel to release steam. For an ultra-fine texture, pass through a fine-mesh sieve after blending (optional).

Step 6: Balance and Adjust

Return the soup to low heat. Stir in the balsamic vinegar and, if desired, the sugar or honey to soften acidity. Taste and adjust salt and pepper. If the soup is thicker than you like, thin with a splash of broth or water to reach your preferred consistency.

Step 7: Serve with a Glossy Olive Oil Finish

Ladle into warm bowls. Drizzle each serving with about 1/2 teaspoon extra-virgin olive oil. Garnish with thinly sliced basil and a pinch of red pepper flakes, if you like a little heat. Serve immediately.

Pro Tips

• Char is flavor: do not be shy about blistering the pepper and tomato skins; that controlled char brings smoky depth.
• Steam to peel: covering the roasted veg makes skins slip off easily, yielding a silkier soup.
• Save the fond: splash a tablespoon of broth onto the hot sheet pan and scrape up browned bits to add back into the pot.
• Balance is key: a touch of balsamic and a pinch of sugar or honey rounds the acidity without making the soup sweet.
• Safety first: when blender-blending hot liquids, vent the lid and work in small batches to prevent pressure build-up.

Variations

• Creamy Tomato-Basil: Stir in 1/4 cup heavy cream or 1/3 cup full-fat coconut milk at the very end for a rich bisque vibe.
• Spicy Chipotle: Blend in 1 teaspoon adobo sauce (from canned chipotles) and finish with cilantro and a squeeze of lime.
• Pantry-Friendly: Substitute 2 cans (14.5 oz each) fire-roasted diced tomatoes for fresh; still roast the peppers for best flavor.

Storage & Make-Ahead

Refrigerate cooled soup in an airtight container for up to 4 days. Freeze up to 3 months; thaw overnight in the fridge. Reheat gently over medium-low heat, adding a splash of broth if thick. Add the olive oil drizzle and basil garnish just before serving, not before storing.

Nutrition (per serving)

Approximate: 190 calories; 12 g fat; 20 g carbohydrates; 4 g fiber; 3 g protein; 650 mg sodium. Values will vary based on brands and optional ingredients.