With its savory blend of smoky, caramelized veggies, this velvety Roasted Red Pepper And Tomato Soup is more than Panera-worthy.
I discovered an organic boxed soup brand called Pacific Foods a few years ago that features a surprisingly solid lineup. For being from a box, they’re quite delish. One of my favorites was their roasted red pepper and tomato soup. I’d heat up a couple boxes’ worth on the stove, and while it simmered, make some grilled cheese on my cast iron or a quick BLT. Perfecto.
This all changed after I ordered roasted red pepper and tomato soup from our local deli, and I was floored by the difference. I mean, it shouldn’t have been shocking—of course, fresh is best. But it wasn’t like Pacific Foods was Campbell’s, which is basically liquid salt in a can. Still, once you get used to the boxed version, that becomes your baseline.
Needless to say, it only took one spoonful of the deli’s version to realize something: I needed to make my own. And if you’re here, dear reader, I’m guessing you’re also a fellow soup aficionado, looking for a recipe good enough to warm your bowl and belly. This recipe does exactly that, so long as you don’t mind a couple “extra” steps.
As the name suggests, there’s some roasting involved, and trust me—it’s worth the 45 minutes because that’s when the flavors happen. The tomatoes get soft and concentrated in the oven, while the red peppers give way to their natural sweetness. Also, the onion and garlic caramelize in a way I simply can’t copy on my stovetop.
Now, there are recipes for red pepper and tomato soup sans roasting. Why would you want that when all these charred veggies blend into something wonderful? After all, simmering can only take you so far.
Can I use my immersion blender instead?
Outside of the air fryer, my immersion blender is probably my favorite kitchen appliance. However, I accidentally melted the cord not too long ago (left it too close to the stove) and had to use my big blender for this recipe instead. So if anyone wants to get me a Christmas gift…
Anyway, yes, you absolutely can use an immersion blender. Frankly, I prefer it. All you need to do is add the veggies, garlic, and broth straight to your large pot, then blend away. It’s way less messy, and you don’t have to transfer hot liquids back and forth.
However, remember that you’re blending some piping-hot stuff. In fact, you may want to let the vegetables cool just a bit before you blend. Also, don’t start the blender until it’s fully submerged—I did that once and got splattered with tomatoes, some of which splashed in my eye. Ouch.
How do I store leftovers?
Refrigerate your soup in an airtight container for up to 4 days or freeze for up to 3 months. If freezing, thaw overnight in the fridge before you reheat—this ensures your soup will warm more evenly. For individual bowls, the microwave is fine, but for larger portions, use the stovetop (medium-low).
Serving suggestions
I’m always going to start off my serving suggestions for tomatoey soups with the obvious—grilled cheese. But if you want to learn How To Make A Perfect Grilled Cheese Sandwich, try adding some fresh basil and blending your cheeses! Mozzarella and cheddar go really well together. A simple Tuna Egg Sandwich or Focaccia Sandwich with prosciutto is great, too, especially if you’re going for deli vibes.
Roasted Red Pepper And Tomato Soup
Ingredients
- 3 pounds tomatoes quartered
- 4 red bell peppers seeded and cut into thick slices
- 1 medium yellow onion cut into wedges
- 1 garlic bulb with top removed to expose cloves
- 1 1/2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 3 1/2 cups vegetable broth plus more if needed
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper optional
- Fresh herbs for garnish such as basil or parsley
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Arrange the tomatoes, peppers, onion, and whole garlic bulb on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 40 to 45 minutes until the vegetables are tender and lightly charred.
- Allow the roasted vegetables to cool slightly. Squeeze the roasted garlic cloves out of the bulb. Transfer all the vegetables to a blender, add the vegetable broth, smoked paprika, and a pinch of cayenne pepper if using. Blend until smooth.
- Pour the blended soup into a pot and bring to a gentle simmer over medium-low heat for about 10-15 minutes.
- If the soup is too thick, add more broth as needed to thin it. Taste and adjust salt and pepper as needed before serving warm. Garnish with fresh herbs, such as chopped parsley or basil.
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