Roasted Red Pepper & Tomato Soup
A creamy, flavorful soup made from oven-roasted tomatoes, red peppers, and onions, lightly seasoned with smoked paprika and a hint of cayenne. Naturally vegan, high in fiber, and low in saturated fat, this soup is perfect for weeknight dinners, meal prep, or freezing for future cozy meals.
Equipment
- 2 large rimmed baking sheets
- Parchment paper (enough to line 2 baking sheets)
- Large soup pot (6–8 quarts)
- Immersion blender or standard blender
Ingredients
- 8 –9 medium tomatoes about 5 pounds, cored and quartered
- 3 red bell peppers about 1 pound, seeded and quartered
- 2 small yellow onions cut into ¾″ wedges
- 2 tablespoons extra virgin olive oil divided
- 6 garlic cloves unpeeled
- 4 cups 32 ounces vegetable broth
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper optional
- Fine salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat Oven and Prepare Pans: Begin by preheating your oven to 375°F (190°C). Place oven racks in the upper third and middle positions to ensure even roasting. Line two large, rimmed baking sheets with parchment paper to prevent sticking and make cleanup easier. Having the oven properly heated before roasting ensures the vegetables caramelize beautifully.
- Prepare Tomatoes: Wash and core 8–9 medium tomatoes. Cut each tomato into quarters, ensuring each piece is roughly the same size for even cooking. Place the tomatoes on one of the prepared baking sheets. Drizzle with 1 tablespoon of extra virgin olive oil and gently toss to coat, making sure each piece has a light layer of oil. Arrange the tomatoes with the skin side facing down to help the flesh caramelize while the skin protects them from drying out.
- Prepare Peppers and Onions: Seed and quarter 3 red bell peppers, removing the core and membranes carefully. Cut 2 small yellow onions into wedges approximately ¾″ thick on the outer edges, keeping the layers intact for better roasting. Place the peppers and onions on the second baking sheet. Drizzle with 1 tablespoon of olive oil and gently toss to coat without breaking apart the onion wedges. Place the unpeeled garlic cloves directly on this sheet as well; roasting them in their skins mellows their flavor. Arrange the peppers with the skin side facing down for optimal caramelization.
- Roast Vegetables: Place the tomatoes on the upper rack and the peppers, onions, and garlic on the middle rack of the preheated oven. Roast for 35–45 minutes, checking occasionally. The vegetables should become tender, lightly golden on the edges, and emit a sweet, rich aroma. Rotate the pans halfway through if needed for even browning. Roasting slowly develops deep flavor that forms the base of the soup.
- Prepare Soup Base: While the vegetables are roasting, pour 4 cups (32 ounces) of vegetable broth into a large soup pot. Place over medium-high heat and bring it to a gentle boil. This warm broth will be used to simmer the roasted vegetables, helping their flavors meld together.
- Peel Garlic and Combine Ingredients: Once the vegetables are roasted, remove them from the oven. Carefully peel the garlic cloves—the skins should slip off easily after roasting. Add the peeled garlic, roasted tomatoes, red peppers, and onions into the pot of boiling broth. Sprinkle in ¼ teaspoon smoked paprika, a pinch of cayenne pepper if you enjoy a slight kick, and ¼ teaspoon salt.
- Simmer to Develop Flavor: Reduce the heat to medium-low and let the mixture simmer for about 10 minutes. Stir occasionally to help the flavors blend. Simmering ensures the roasted vegetables infuse the broth with a rich, smoky-sweet flavor, while the paprika and optional cayenne add gentle warmth and complexity.
- Purée the Soup: After simmering, remove the pot from heat. Using an immersion blender, carefully purée the soup directly in the pot until completely smooth. If you prefer, transfer the soup in batches to a standard blender, taking care to leave a vent for steam to escape. Blend until creamy and velvety, stopping to scrape down the sides as needed. This step transforms roasted vegetables into a luscious, cohesive soup.
- Taste and Season: Taste the soup and adjust seasoning as desired. You may want to add an additional ½ teaspoon of salt and a few grinds of black pepper. At this stage, you can also add optional enhancements like a splash of cream, half-and-half, or a handful of fresh basil for extra richness and depth.
- Serve or Store: Serve the soup warm in bowls, perhaps with a crusty piece of bread or a dollop of sour cream or vegan alternative. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 6 months. Reheat gently over low heat to maintain the silky texture.
Notes
- This recipe yields about 12 cups of soup, making it perfect for meal prep or freezing for future use.
- Roasting the vegetables enhances their natural sweetness and creates a deeper, smoky flavor. Avoid skipping this step for best results.
- Garlic is roasted unpeeled to mellow its sharpness and develop a creamy, nutty flavor.
- Adjust spices such as cayenne and smoked paprika according to your heat preference.
- For a creamier version, stir in 2 tablespoons of heavy cream or ¼ cup of half-and-half at the end, or top each bowl with a dollop of sour cream or vegan alternative.
- Fresh basil can be added to the blender for a fragrant, herbal note; start with 5 leaves and add more to taste.
