Spicy Roasted Red Pepper and Tomato Soup
It was cool enough to have a little fire burning yesterday morning–I love Autumn! I decided to make this spicy roasted red pepper and tomato soup recipe for dinner, which I found on Culinary Colleen. This roasted red pepper soup was easy to make, smelled amazing while it simmered, and we all enjoyed it. My husband, daughter, and I loved this delicious soup, but my son said it had too much roasted red pepper flavor, so he only kind of liked it. I served this red pepper tomato soup with a hot loaf of crusty bread and my house salad with Fran’s vinaigrette.
Spicy Roasted Red Pepper and Tomato Soup
Ingredients:
- 2 tbsp olive oil, divided
- 2 large red bell peppers, seeds removed and thickly sliced
- Half of a small onion, roughly chopped
- 3 cloves garlic, minced
- Pinch of red chili flakes or two
- 1 (28-oz) canned whole tomatoes
- 1½ cups chicken broth or vegetable broth
- Small handful of basil leaves, chiffonade (divided)
- ½ tsp sugar
- ½ tsp red wine vinegar
How to Make Spicy Roasted Red Pepper and Tomato Soup
Preheat oven to 450 degrees. Coat a baking sheet with foil or parchment, then coat with olive oil cooking spray.
Drizzle a tablespoon of olive oil over the sliced bell peppers and toss to coat. Place the peppers on the baking sheet and in the oven, and cook until the peppers are soft and charred in some spots, about 30-35 minutes.
Remove from the oven and place the peppers into a zip-lock bag, then seal.
Wait for 5 minutes, then carefully peel the charred skin off each pepper. Discard skin.
Heat the remaining olive oil over medium heat in a Dutch oven. Add the onion and chili flakes. Cook, stirring often, until the onions are soft and tender, about 5-7 minutes.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the roasted peppers, canned tomatoes and their juices, chicken broth, sea salt, and freshly cracked pepper, to taste.
Simmer for 20 minutes, breaking apart the tomatoes as they cook.
Add most of the fresh basil (reserve some for garnish), then, using an immersion blender, puree the soup.
Add the sugar and red wine vinegar as well as additional sea salt and freshly cracked pepper, to taste, if needed.
Serve some fresh basil on top. Enjoy.
Ingredients
- 2 tbsp olive oil divided
- 2 large red bell peppers seeds removed and thickly sliced
- Half of a small onion roughly chopped
- 3 cloves garlic minced
- Pinch of red chili flakes or two
- 1 28 oz canned whole tomatoes
- 1½ cups chicken or vegetable broth
- Small handful of basil leaves chiffonade (divided)
- ½ tsp sugar
- ½ tsp red wine vinegar
Instructions
- Preheat oven to 450 degrees. Coat a baking sheet with foil or parchment, then coat with olive oil cooking spray.
- Drizzle a tablespoon of olive oil over the sliced bell peppers and toss to coat. Place the peppers on the baking sheet and in the oven, and cook until the peppers are soft and charred in some spots, about 30-35 minutes.
- Remove from the oven and place the peppers into a zip-lock bag, then seal.
- Wait for 5 minutes, then carefully peel the charred skin off each pepper. Discard skin.
- Heat the remaining olive oil over medium heat in a large Dutch oven. Add the onion and chili flakes. Cook, stirring often, until the onions are soft and tender, about 5-7 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the roasted peppers, canned tomatoes and their juices, chicken broth, sea salt, and freshly cracked pepper, to taste.
- Simmer for 20 minutes, breaking apart the tomatoes as they cook.
- Add most of the fresh basil (reserve some for garnish), then, using an immersion blender, puree the soup.
- Add the sugar and red wine vinegar as well as additional sea salt and freshly cracked pepper, to taste, if needed.
- Serve some fresh basil on top. Enjoy.
A lovely roasted veggies soup! And I like it spicy!
It is definitely soup season and I LOVE tomato soup. Thank you for sharing.
It sounds delicious!
This looks like the perfect soup for a cool Autumn night!!! Now, if we could just get one of those nights, I would be happy. We’re still reaching into the 100’s here during the day!! 🙂
Sounds wonderful!
Sounds delicious Pam and definitely goes on the try list. We ate a similar version in NC a couple of years ago and have been looking for a recipe since.
Hi Pam,
I really love that soup combination and the colour is always so vibrant an appetising!!
Cheers,
Lia.
Lovely soup Pam! Soup minds think alike considering I just made a roasted pepper soup this week – can’t get enough of it!
plain tomato soup just doesn’t do it for me anymore, so i love the addition of some roasted reds!
I buy the roasted pepper and tomato soup at Trader Joes but this must be much better. I love that it is soup time of year.
Una realizaciĂłn perfecta se ve muy rico y tentador,me gusta picante,abrazos.
look delicious I love tomato soup!!
I know I would love that sultry roasted red pepper flavor as well!
I love the peppers in this soup. A touch of sweetness. This looks really good Pam.
Was the texture different roasting the red peppers for that long in the oven compared to just fire roasting them over a gas burner or grill for 3-5 minutes? Curious about the differences.
Chris,
It softened the peppers up nicely so they blended easily into the soup with the immersion blender.
Pam
This is a great flavor combination, Pam. I often make a pasta sauce with red peppers and tomatoes, but soup would be even better.
We are eating soups for lunch just about every other day now! So happy Autumn is finally here!
This sounds so flavorful Pam and perfect for a cool Fall day!
the ideal fall soup!Yummy!!!
This soup sounds like it would be full of flavor. I am sure it would be a great way to warm up on a cool fall day.
Easy and same russian recipe!