Roasted Red Pepper and Tomato Soup
Savor Roasted Red Pepper and Tomato Soup, a velvety, healthy dish with sweet roasted peppers and tangy tomatoes. This vibrant, comforting soup is perfect for cozy weeknight dinners, delivering bold flavors and nutrition with ease.
Why You’ll Love This Recipe
Roasted Red Pepper and Tomato Soup is a warm, nourishing bowl of goodness that blends the smoky sweetness of roasted red peppers with the bright tang of tomatoes, creating a creamy, flavorful dinner that’s both healthy and satisfying. Ready in about an hour, this budget-friendly, vegetarian recipe is simple to make, requiring minimal ingredients and cleanup. Its rich texture and vibrant taste make it a family favorite, while its versatility suits various dietary needs. Packed with vitamins and antioxidants, this soup pairs perfectly with crusty bread or a side salad, offering a wholesome, comforting meal that’s as delicious as it is effortless.
Recipe Tips and Tricks
- Roast Peppers Evenly: Spread peppers and tomatoes in a single layer for uniform roasting and enhanced flavor.
- Peel Peppers Easily: After roasting, steam peppers in a covered bowl to loosen skins for easy peeling.
- Blend Smoothly: Use an immersion blender for a creamy texture without transferring hot liquid.
- Adjust Consistency: Add more broth for a thinner soup or less for a thicker one.
- Taste and Season: Adjust salt and herbs after blending, as flavors deepen during cooking.
- Roast for Depth: Don’t skip roasting; it amplifies the sweetness and smokiness of the vegetables.
Ingredients Notes
- Red Bell Peppers: Fresh red peppers add smoky sweetness; jarred roasted peppers save time.
- Tomatoes: Fresh Roma tomatoes provide tangy depth; canned diced tomatoes work in a pinch.
- Onion: Yellow onion offers a savory base; shallots provide a milder flavor.
- Garlic: Freshly minced garlic enhances aroma; garlic powder is a quick substitute.
- Vegetable Broth: Low-sodium broth keeps it vegetarian; chicken broth adds richness for non-vegetarian diets.
- Olive Oil: Extra-virgin olive oil enhances roasting; avocado oil is a neutral alternative.
- Basil: Fresh basil adds herbaceous brightness; dried basil or oregano can substitute.
- Coconut Milk: Full-fat coconut milk adds creaminess; heavy cream or yogurt works for non-vegan diets.
Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup, a velvety, healthy dish perfect for cozy, nutritious dinners.
Ingredients
- ¼ tsp black pepper
- ½ cup full-fat coconut milk
- ½ tsp salt
- 1 medium yellow onion, chopped
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh basil, chopped
- 3 cloves garlic, minced
- 3 large red bell peppers, halved and seeded
- 4 cups low-sodium vegetable broth
- 4 medium Roma tomatoes, halved
- Optional garnish: extra basil, coconut milk drizzle
Instructions
- Preheat Oven: Set your oven to 425°F to prepare for roasting the vegetables.
- Prep Veggies: Halve red peppers and tomatoes; chop onion for a flavorful base.
- Season for Roasting: Toss peppers, tomatoes, and onion with 1 tbsp olive oil, salt, and pepper on a baking sheet.
- Roast Veggies: Roast for 30-35 minutes until peppers are charred and tomatoes are soft, flipping halfway.
- Peel Peppers: Place roasted peppers in a covered bowl for 10 minutes, then peel off skins.
- Sauté Garlic: Heat remaining olive oil in a large pot over medium; sauté garlic for 1 minute until fragrant.
- Combine Ingredients: Add roasted peppers, tomatoes, onion, and vegetable broth to the pot; bring to a simmer.
- Blend Soup: Use an immersion blender to puree until smooth, or blend in batches carefully.
- Add Coconut Milk: Stir in coconut milk and basil for creaminess; adjust seasoning with salt and pepper.
- Serve with Flair: Ladle into bowls, drizzle with coconut milk, garnish with basil, and enjoy this vibrant soup!
Notes
- Roasting enhances the sweetness and smokiness of peppers and tomatoes; don’t skip this step.
- Peel roasted peppers for a smoother texture; leave skins on for a rustic feel.
- Leftovers deepen in flavor, perfect for next-day meals or freezing.
- Serve with crusty bread, a side salad, or grilled cheese for a complete meal.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 195Total Fat 17gSaturated Fat 11gUnsaturated Fat 5gSodium 305mgCarbohydrates 12gFiber 2gSugar 5gProtein 3g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Variations and Substitutions
- Veggie Swap: Replace tomatoes with carrots or butternut squash for a different sweetness.
- Cream Alternatives: Use heavy cream, Greek yogurt, or cashew cream for non-vegan creaminess.
- Spicy Kick: Add red pepper flakes, cayenne, or fresh chili for a fiery twist.
- Vegan Option: Naturally vegan with coconut milk; ensure broth is plant-based.
- Gluten-Free: Naturally gluten-free; verify broth is gluten-free certified.
- Herb Variations: Swap basil for thyme, rosemary, or parsley for varied flavor profiles.
- Protein Boost: Add white beans or lentils for a heartier, protein-packed soup.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days; reheat gently on the stovetop.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
- Reheating: Warm with a splash of broth to restore creamy consistency; stir well.
- Meal Prep: Blend and portion ahead for easy lunches or dinners throughout the week.
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