Roasted Red Pepper Tomato Soup - This roasted red pepper tomato soup is velvety and creamy without feeling heavy, with a smooth texture that coats the spoon and a bright, savory finish. Roasted peppers add gentle sweetness and smoky depth, while tomatoes bring tangy acidity that keeps the flavor balanced and clean. The soup tastes rich and developed, with soft garlic and onion underneath and a hint of basil that makes it feel fresh. It’s an easy, colorful soup that comes together fast and feels cozy for weeknights or a simple lunch.

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Roasted Red Pepper Tomato Soup - This soup works because it builds flavor in layers and then blends into a stable, silky texture. The roasted red peppers provide a caramelized sweetness that balances tomato acidity, and sautéing onion and garlic first creates a deeper base that tastes rounded rather than sharp. After testing, I found that a small amount of tomato paste cooked briefly in the pot makes a noticeable difference: it caramelizes slightly, deepens color, and adds a savory backbone that reads “slow-cooked” even when the recipe is quick. Blending hot soup can sometimes turn it foamy or thin, so the technique is to simmer just long enough to soften everything fully, then blend until completely smooth and finish with a small amount of cream (or yogurt) for a velvety mouthfeel. The cream is optional, but even a little helps emulsify the soup so it feels luxurious, not watery. A tiny pinch of sugar is not about sweetness; it’s about rounding the sharp edges of tomatoes if your batch is very acidic. This shows how basic ingredients create something special: peppers and tomatoes become restaurant-style when you caramelize the base, simmer gently, and blend thoroughly. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—small choices like blooming tomato paste, balancing acidity, and finishing with fat guarantee a smooth, satisfying soup every time.

Dietary Notes

✓ Creamy Without Heavy Cream
✓ Weeknight Soup
✓ Blender-Smooth Texture
✓ Freezer-Friendly

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Why You'll Love This

Velvety Texture: Blending fully and finishing with a touch of fat creates a silky, spoon-coating soup.
Balanced Sweet-Tang Flavor: Roasted peppers soften tomato acidity for a clean, rich finish.
Fast But Developed: Bloomed tomato paste builds flavor that tastes slow-cooked.
Easy Meal Pairing: Perfect with grilled cheese, salad, or crunchy croutons.

Roasted Red Pepper Tomato Soup

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 0

🔥 Cook Time: 30min

🥨 Yield: 4

🍞 Method: Simmering

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 (28 oz / 794 g) can canned crushed tomatoes
1 1/2 cups (about 1 (12 oz/340 g) jar) roasted red peppers, drained and chopped
2 cups (480 ml) vegetable broth
1 tsp dried oregano
1 tsp, plus more to taste fine salt
1/2 tsp black pepper
1/2 tsp granulated sugar (optional)
1/4 cup (60 ml) heavy cream (or plain Greek yogurt)
2 tbsp fresh basil, chopped

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olive oil Olive oil builds the aromatic base and adds a glossy finish; it helps carry flavor and supports a smooth, velvety texture after blending.
yellow onion, diced Cook onion until soft and lightly golden so it turns sweet; this prevents sharp, raw onion flavor and makes the soup taste more developed.
garlic, minced Add garlic after the onion softens and cook briefly; fragrant garlic builds savory depth, but browned garlic can taste bitter in a blended soup.
tomato paste Cook tomato paste until it darkens slightly; this caramelizes and builds flavor, making the soup taste slow-cooked even on a quick timeline.
canned crushed tomatoes Crushed tomatoes give a smooth body; if your tomatoes taste very acidic, a small pinch of sugar later can round the edges without making the soup sweet.
roasted red peppers, drained and chopped Roasted peppers add sweetness and smoky depth; draining prevents watery soup, and chopping helps them blend into a truly silky texture.
vegetable broth Use broth to control thickness; simmering in broth helps the soup develop savory flavor so it tastes rich without relying on lots of cream.
dried oregano Oregano adds warm herbal backbone; it balances sweetness from peppers and supports the tomato flavor without overpowering the soup.
fine salt Salt is essential for balancing acidity; add early for absorption, then adjust at the end to guarantee the flavor tastes bold and clean.
black pepper Pepper adds gentle bite that keeps the soup from tasting flat; it also complements the sweetness of roasted peppers.
granulated sugar (optional) Use only if needed to round harsh tomato acidity; it’s a correction tool that makes the soup taste smoother and more balanced, not sugary.
heavy cream (or plain Greek yogurt) A small amount of cream or yogurt adds velvety mouthfeel and helps emulsify; stir in after blending so it stays smooth and doesn’t separate.
fresh basil, chopped Add basil at the end for fresh aroma; it keeps the finish bright and prevents the herb from tasting dull after long simmering.

list_alt Instructions

1

Step 1: Heat olive oil in a pot over medium heat and sauté onion 6–8 minutes until soft and lightly golden - slow softening builds sweetness and a rounded base.
2

Step 2: Add garlic and cook 30 seconds until fragrant - brief cooking develops aroma without bitterness.
3

Step 3: Stir in tomato paste and cook 1–2 minutes until darker and sticky - blooming paste caramelizes it slightly for deeper, richer flavor.
4

Step 4: Add crushed tomatoes, roasted red peppers, broth, oregano, salt, and pepper - layering ingredients now creates a balanced sweet-tang profile.
5

Step 5: Simmer uncovered 18–22 minutes, stirring occasionally - simmering melds flavors and softens everything for a smoother blend.
6

Step 6: Blend until completely smooth, then return to the pot - thorough blending creates a velvety texture rather than a rustic one.
7

Step 7: Stir in cream (or yogurt) and optional sugar, then simmer 2 minutes - finishing fat emulsifies and sugar only rounds acidity if needed.
8

Step 8: Taste and adjust salt and pepper, then stir in basil - final seasoning guarantees a clean finish and basil keeps it fresh.

Nutrition Facts

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Calories 220

Protein 5g

Carbs 20g

Fiber 5g

Sugar 12g

Fat 13g

Sodium 780mg

Potassium N/A

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Serving Suggestions

Serve the soup hot in warm bowls, finished with a drizzle of olive oil or a small swirl of cream for a glossy, restaurant-style look. Add crunchy croutons, cracked black pepper, and fresh basil for a bright finish that contrasts the velvety texture. Pair with a grilled cheese sandwich, toasted sourdough, or a simple green salad to make it a complete meal without extra effort. For the best flavor, let the soup simmer just a few minutes after blending so the texture settles and the aromatics taste fully integrated.

How to Store?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low, stirring often, to keep the texture smooth and prevent scorching; add a splash of broth or water if it thickens. The soup freezes very well for up to 3 months; freeze in flat bags or containers, thaw overnight in the fridge, and reheat slowly, whisking to restore a silky emulsion. For make-ahead, you can cook the soup base and blend it without cream, then add cream only when reheating so the finish stays freshest and the texture remains velvety.

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