This bright and colorful red pepper tomato soup is packed with flavor! It’s a warm and cozy dish that’s perfect for chilly days or when you need a quick lunch.
Making this soup is as easy as chopping veggies and letting them simmer. I like to pair it with a hunk of crusty bread. Trust me, you’ll want to dunk and sip every last drop!
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing, olive oil adds richness. If you’re looking for a substitute, avocado oil or canola oil works well too, though it won’t have the same flavor.
Onion: I prefer yellow onions for their sweetness, but you can also use shallots for a milder taste or red onions for a bit more bite.
Red Bell Peppers: These are key for the soup’s sweetness. If they aren’t available, try using yellow or orange peppers. Green peppers will be more bitter but still work.
Tomatoes: Fresh tomatoes are delicious but if they’re out of season, go for canned crushed tomatoes—easy and just as tasty! Both options create a flavorful base.
Vegetable Broth: It’s great for flavor, but you can use chicken broth if you’re not concerned about keeping it vegetarian. Water could be used in a pinch, but the flavor will lack depth.
Cream or Coconut Milk: For creaminess, I love using coconut milk for a dairy-free option. Heavy cream is nice too if you want that richness.
How Do I Get the Best Flavor from My Soup?
One of the most important tips for this soup is to properly sauté the vegetables. Cooking your onions until they’re translucent brings out their natural sweetness. The trick is not to rush this step!
- Heat your olive oil over medium heat before adding the onions.
- Let them soften for about 5 minutes, then add garlic. This allows the flavors to meld beautifully.
Also, letting the soup simmer for a full 20 minutes helps all the flavors come together. I like to let it sit longer if time allows—this develops an even richer taste. Blend until smooth, and don’t forget to season at the end!
How to Make Red Pepper Tomato Soup
Ingredients You’ll Need:
Basic Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 large red bell peppers, seeded and chopped
- 4 large ripe tomatoes, chopped (or 1 can (28 oz) of crushed tomatoes)
- 3 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (optional, for depth)
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- Fresh basil leaves, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This comforting soup will take about 10 minutes to prep and 30 minutes to cook, so you’ll have it on your table in under an hour. Perfect for a quick dinner or easy meal prep!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion once the oil is warmed up. Sauté the onion for about 5 minutes, stirring occasionally, until it becomes translucent and soft. This is where the flavor starts to build!
2. Add Garlic and Bell Peppers:
Next, add the minced garlic to the pot and cook for another minute until it’s fragrant. Then, stir in the chopped red bell peppers. Cook these for about 5-7 minutes until they begin to soften and their colors brighten.
3. Incorporate Tomatoes and Simmer:
Add the chopped tomatoes to the pot (or the crushed tomatoes if you’re using canned). Cook for an additional 5 minutes to let them break down a bit. Now, pour in the vegetable broth, and add the dried oregano and optional smoked paprika. Stir everything together really well.
4. Let It Cook:
Bring your soup to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes. You want the vegetables to become very soft and the flavors to meld together. This is the time to relax; your kitchen will start smelling amazing!
5. Blend Until Smooth:
After simmering, it’s time to blend your soup! If you have an immersion blender, use it directly in the pot for a smooth consistency. Alternatively, carefully transfer the soup to a blender in batches and pulse until smooth. Just be careful with the hot liquid!
6. Final Touches:
Return the blended soup to the pot. Now, season with salt and ground black pepper to taste. If you want a creamier texture, stir in the heavy cream or coconut milk at this point. Gently warm it through but don’t let it boil.
7. Serve and Enjoy:
When you’re ready to serve, ladle the soup into bowls. Add a drizzle of cream on top and sprinkle fresh basil leaves for a pop of color and flavor. Pair with toasted crusty bread for a delightful meal!
Enjoy your delicious and comforting Red Pepper Tomato Soup!
Can I Use Different Types of Peppers?
Absolutely! While red bell peppers give a sweet flavor, you can use yellow or orange peppers for a similar taste. Green peppers will add a more bitter note, but they can still work in the soup.
Can I Make This Soup Vegan?
Yes, this soup can easily be made vegan! Just use coconut milk or any plant-based milk instead of heavy cream, and ensure your vegetable broth is vegan-friendly!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When you’re ready to eat it again, gently reheat on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Freeze This Soup?
Yes! This soup freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating for best results.
