Tomato and Roasted Red Pepper Soup – Comforting and Quick
Short introduction
Tomato and roasted red pepper soup is a warm, comforting dish that combines the rich flavors of ripe tomatoes and sweet roasted red peppers. This soup is perfect for a cozy night in or as a starter for a meal. It’s not only easy to make but also brings a burst of flavor to your dining experience.
Why you’ll love it
This soup is a delight for various reasons. It is healthy, packed with vitamins and antioxidants from the tomatoes and peppers. It’s vegetarian and can easily be made vegan, making it suitable for different dietary preferences. Plus, it’s quick to prepare, taking only about 30 minutes from start to finish. The creamy texture, achieved by blending the ingredients, delivers a satisfying warmth that will uplift your spirits any day.
Ingredients
- Canned tomatoes
- Roasted red peppers
- Onion
- Garlic
- Vegetable broth
- Olive oil
- Salt and pepper to taste
Substitutions & key variations
If you don’t have canned tomatoes, you can use fresh tomatoes that have been peeled and chopped. For added depth of flavor, consider using roasted garlic instead of fresh garlic. You can also swap vegetable broth for chicken broth if you prefer. To make the soup creamier, a splash of heavy cream or a dollop of sour cream can be added after blending. If you want to spice things up, consider adding a pinch of red pepper flakes.
Step-by-step
Step 1
In a pot, heat olive oil over medium heat. Allow the oil to warm up but not smoke.
Step 2
Add chopped onions and minced garlic to the pot. Sauté them until they are soft and fragrant, about 5 minutes.
Step 3
Stir in the canned tomatoes and roasted red peppers, mixing well.
Step 4
Pour in the vegetable broth and bring the mixture to a simmer, allowing the flavors to meld.
Step 5
Season the soup with salt and pepper to taste, adjusting according to your preference.
Step 6
Use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender.
Step 7
Serve warm in bowls, garnishing with fresh herbs or a drizzle of olive oil if desired.
Success tips
- Ensure the olive oil is heated properly before adding the onions and garlic; this will enhance their flavors.
- When blending, make sure the soup is not too hot to prevent splattering. Blending in batches can help if you’re using a regular blender.
- If the texture is too thick for your liking, add more vegetable broth until you reach your desired consistency.
How to serve
Tomato and roasted red pepper soup is best served warm. Pair it with crusty bread, a grilled cheese sandwich, or a fresh salad for a complete meal. You can also garnish the soup with a drizzle of olive oil or sprinkle some fresh basil or parsley on top.
Storage & reheating
Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, simply warm the soup on the stove over low heat or in the microwave until heated through. If the soup thickens upon sitting, add a little water or broth while reheating to loosen it up.
Frequently Asked Questions
Can I freeze the soup?
Yes! This soup freezes well. Pour it into freezer-safe containers and store it for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I make this soup spicy?
Absolutely! You can add a pinch of red pepper flakes or a dash of hot sauce to the soup while it simmers for a kick.
What type of canned tomatoes should I use?
Diced tomatoes work well, but you can also use crushed tomatoes for a smoother consistency or whole tomatoes that you can break apart while cooking.
Nutrition notes / equivalents
Tomatoes are rich in lycopene, a powerful antioxidant. Red peppers are also an excellent source of vitamins A and C, making this soup a nutritious choice. One serving can contain about 100 calories, depending on how you customize it with additional ingredients.
Conclusion
This Tomato and Roasted Red Pepper Soup is an easy, delicious way to enjoy a wholesome meal. Perfect for any day of the week, you can whip it up in no time. Whether you’re looking to impress guests or just need a quick bite, this recipe has got you covered. Try it today and bring warmth and flavor into your kitchen!
Links to related recipes
- Creamy Tomato Basil Soup
- Roasted Vegetable Soup
- Classic Chicken Noodle Soup
- Spicy Black Bean Soup
Tomato and Roasted Red Pepper Soup
Ingredients
Soup Base Ingredients
- 1 can Canned tomatoes Diced or crushed tomatoes work well.
- 2 cups Roasted red peppers
- 1 medium Onion, chopped
- 3 cloves Garlic, minced Can use roasted garlic for added depth.
- 4 cups Vegetable broth Can substitute with chicken broth.
- 2 tablespoons Olive oil Ensure it's heated before adding vegetables.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- In a pot, heat olive oil over medium heat until warm but not smoking.
- Add chopped onions and minced garlic to the pot and sauté until soft and fragrant, about 5 minutes.
- Stir in the canned tomatoes and roasted red peppers, mixing well.
- Pour in the vegetable broth and bring to a simmer, allowing flavors to meld.
- Season the soup with salt and pepper to taste.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer in batches to a regular blender.
- Serve warm in bowls, garnishing with fresh herbs or a drizzle of olive oil if desired.