There’s something soothing about a bowl of Roasted Red Pepper and Tomato Soup on a chilly evening. As the rich, earthy aroma fills the kitchen, it invites memories of cozy family gatherings and laughter shared over warm bread. I discovered this delightful recipe during one of those lazy Sunday afternoons when I was yearning for comfort food that wouldn’t require hours of preparation.
The best part? This vibrant soup is as easy to make as it is delicious! By blending sweet roasted peppers with juicy plum tomatoes and aromatic garlic, I found a harmony of flavors that never fails to impress my guests. Served with crusty ciabatta and a luscious chive butter, this dish transforms dinner into a special occasion. Whether you’re looking for a quick weeknight meal or something to share with friends, this soup is versatile and crowd-pleasing. Join me as I guide you through the simple steps to create your own comforting bowl of happiness!
Why is Roasted Red Pepper and Tomato Soup so special?
Comforting warmth: This delightful soup wraps you in a cozy embrace with every spoonful, perfect for chilly evenings.
Inviting aroma: As it simmers, the delightful scent of roasted peppers and tomatoes fills your kitchen, an irresistible welcome for family and friends.
Quick and easy: With just 45 minutes from start to finish, you can whip up this dish without stress.
Versatile pairings: It’s delicious on its own or served alongside crusty ciabatta topped with that luscious chive butter for an elevated touch.
Flavor explosion: The perfect blend of sweet roasted peppers and tangy tomatoes creates a vibrant, robust flavor profile that pleases every palate.
This is why you’ll absolutely adore making this soup as part of your comforting homemade meals!
Roasted Red Pepper and Tomato Soup Ingredients
For the Soup
• 2 red peppers – Fresh and vibrant, these add sweetness when roasted.
• 2 banana shallots – Their milder taste enhances the soup’s flavor without overpowering.
• 500 g plum tomatoes – Juicy and rich, they form the base of this delightful soup.
• 4 garlic cloves – Roasting them brings out a mellow, sweet flavor that complements the soup beautifully.
• 2 tbsp olive oil – Ideal for roasting the vegetables, adding depth and richness to the soup.
• 25 g butter – A touch of indulgence that enhances the creaminess of your soup.
• 450 ml vegetable stock – Use this to build the soup’s body; homemade stock makes a big difference!
• 100 g jarred roasted red peppers – A convenient addition that boosts flavor without extra effort.
For the Chive Butter
• 2 tbsp chopped fresh chives – They bring a fresh, mild onion flavor that brightens up the dish.
• 75 g butter at room temperature – Combines smoothly with the chives to create a rich topping.
For the Bread
• 1 ciabatta loaf – Its crusty exterior and soft inside make the perfect complement for the soup!
These ingredients will help you create a delightful Roasted Red Pepper and Tomato Soup that dazzles the taste buds and warms the heart. Happy cooking!
How to Make Roasted Red Pepper and Tomato Soup
-
Preheat your oven to 200°C (or 180°C for fan ovens) or Gas Mark 6. This step ensures that your vegetables roast perfectly for that delightful depth of flavor.
-
Char the peppers by holding them over an open gas flame until they turn black all around. This process adds a smoky nuance to your soup that you’ll absolutely love!
-
Cover the charred peppers in a bowl with cling film and let them sit for 1 to 2 minutes. This steam will make peeling them much easier.
-
Peel off the charred skin from the peppers and rinse them under running water to remove any stubborn bits. You want their sweetness to shine through without any burnt taste.
-
Set aside the peeled peppers and remove their seeds. This gives you beautifully tender roasted peppers ready to enhance your soup.
-
Arrange the red peppers, shallot halves cut side down, plum tomatoes, and garlic cloves on a baking tray. You’re creating a colorful medley that will transform into a rich soup!
-
Drizzle them with olive oil, ensuring everything is well coated – this adds flavor while roasting.
-
Bake on the top rack of the oven for about 15-30 minutes or until the shallots are soft and beginning to caramelize. The aroma will be simply irresistible!
-
Melt the butter in a large pan over medium heat. As it melts, your kitchen will fill with a warm buttery scent, preparing for the magic to come!
-
Add the roasted shallots, peeled peppers, and garlic to the pan. Sauté them briefly, allowing the flavors to meld together.
-
Pour in the hot vegetable stock, giving your soup body and comfort. Cook for 5 minutes, letting those wonderful ingredients get acquainted!
-
Puree the mixture using an immersion blender until smooth. This creates a silky texture that feels luxurious with each spoonful.
-
Return the soup to the pan to warm it up slightly. The colors should be vibrant and inviting, creating an urge to dive right in!
-
Mix the roasted peppers and chives into the room-temperature butter. This will result in a fresh and flavorful extra that enhances the soup experience.
-
Shape the mixture into a long log and wrap it in cling film. This makes it easy to slice later, providing a lovely topping for your ciabatta.
-
Heat a griddle pan and drizzle a bit of olive oil over the sliced ciabatta. You want to get that beautiful golden crispiness.
-
Toast each side for 1 to 2 minutes until grill marks appear, adding that satisfying crunch that perfectly complements your soup.
-
Serve the soup in bowls and place the toasted ciabatta topped with the pepper and chive butter on the side. The contrast of warm soup and crispy bread will delight everyone!
Optional: Sprinkle extra chives over the soup for an extra fresh touch.
Exact quantities are listed in the recipe card below.
What to Serve with Roasted Red Pepper and Tomato Soup?
Transform your comforting bowl of soup into a full culinary experience with these delightful pairings.
-
Creamy Mashed Potatoes: Their buttery richness beautifully complements the vibrant flavors of the soup. A spoonful of smooth mash adds a comforting touch.
-
Garlic Bread: This crunchy, buttery delight is perfect for dipping into the soup, enhancing each bite with its aromatic flavor.
-
Fresh Arugula Salad: The peppery arugula offers a refreshing contrast to the soup’s warmth. Toss with a lemon vinaigrette for a uplifting burst of flavor!
-
Cheesy Grilled Cheese Sandwich: An all-time favorite, the melty, gooey cheese nestled between crispy bread pairs wonderfully with the soup’s rich profile.
-
Stuffed Bell Peppers: Continue the pepper theme with these savory, hearty options. Their seasoned filling will enhance the comforting essence of your meal.
-
Sparkling Water with Lime: A bubbly drink that refreshes the palate and balances the richness of the soup. Add a slice of lime for a zesty twist!
-
Chocolate Brownies: For a sweet ending, fudgy brownies provide the perfect contrast to the savory soup. Their rich chocolate flavor is simply irresistible.
-
Roasted Vegetables: A medley of seasonal veggies adds a lovely texture and flavor contrast. Their caramelized sweetness complements the soup wonderfully!
Each pairing brings its own unique flavor profile, ensuring a satisfying and memorable meal. Enjoy!
Tips for the Best Roasted Red Pepper and Tomato Soup
• Quality Ingredients: Use fresh, ripe red peppers and plum tomatoes. The quality of your ingredients will directly affect the flavor of your Roasted Red Pepper and Tomato Soup.
• Don’t Rush Roasting: Ensure you properly char the peppers; this step is vital for unlocking their smokiness. Take your time and roast them until they are beautifully blackened.
• Adjust Consistency: If you prefer a thicker soup, try using less vegetable stock. Likewise, add a bit more for a lighter texture. Find what best suits your taste!
• Blending Tip: For a creamier soup, blend the mixture longer until it reaches your desired smoothness. This makes the Roasted Red Pepper and Tomato Soup feel incredibly luxurious.
• Butter Temperature: Ensure your butter is at room temperature before mixing with chives. This helps create a smooth chive butter that spreads easily on your toasted ciabatta.
• Experiment with Garnish: Feel free to customize your garnish! A drizzle of olive oil or a sprinkle of cheese can elevate your soup and surprise your guests.
Roasted Red Pepper and Tomato Soup Variations
Feel free to mix things up and let your creativity shine in this comforting soup!
-
Spicy Kick: Add a pinch of red pepper flakes or chopped fresh chili for a warm, spicy twist that elevates the flavor profile. Your taste buds will dance with excitement!
-
Herb Infusion: Substitute the chives with fresh basil or thyme for a fragrant herbaceous note that pairs beautifully with the sweetness of the roasted peppers.
-
Creamy Addition: Stir in a splash of heavy cream or coconut cream at the end for a decadent, luscious finish that adds richness to every spoonful.
-
Smoky Depth: Incorporate a teaspoon of smoked paprika for an extra layer of smoky flavor that perfectly complements the roasted peppers.
-
Veggie Boost: Toss in a handful of spinach or kale during the cooking process for added nutrients and a pop of vibrant green throughout the soup.
-
Cheesy Delight: Top your soup with crumbled feta or grated parmesan to add a salty, cheesy richness that takes the comfort level up a notch.
-
Roasted Garlic: Add extra roasted garlic cloves for an even richer flavor. The sweetness of roasted garlic harmonizes beautifully in every bite.
-
Nutty Flavor: Blend in a tablespoon of tahini or almond butter for a subtle nuttiness that adds depth and a silky texture.
These variations allow you to tailor your Roasted Red Pepper and Tomato Soup to your personal taste and make it even more special!
Make Ahead Options
Preparing your Roasted Red Pepper and Tomato Soup ahead of time is a fantastic way to streamline your weeknight dinners! You can roast the red peppers, shallots, tomatoes, and garlic up to 24 hours in advance and store them in an airtight container in the refrigerator. Additionally, the chive butter can be made ahead and refrigerated for up to 3 days; simply slice it right before serving. When you’re ready to enjoy, all you need to do is reheat the roasted vegetables with vegetable stock, blend until smooth, and warm your soup on the stove. This way, you’ll experience the same comforting flavors with minimal effort!
How to Store and Freeze Roasted Red Pepper and Tomato Soup
Fridge: Store any leftover soup in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of vegetable stock if needed.
Freezer: Freeze the cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating for the best flavor and texture.
Reheating: To reheat from frozen, thaw and warm over low heat, stirring occasionally until heated through. Your Roasted Red Pepper and Tomato Soup will still be rich and comforting!
Serving Suggestions: When ready to serve, garnish with a drizzle of olive oil or fresh chives for that extra touch of deliciousness.
Roasted Red Pepper and Tomato Soup Recipe FAQs
What should I look for when selecting red peppers?
When choosing red peppers, look for firm, shiny ones with no blemishes or dark spots. They should feel heavy for their size and have a vibrant color. This ensures you’re working with sweet, ripe peppers that will elevate your Roasted Red Pepper and Tomato Soup!
How should I store leftover Roasted Red Pepper and Tomato Soup?
Absolutely! Store any leftover soup in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat it gently on the stove, adding a splash of vegetable stock if you’d like to adjust the consistency.
Can I freeze Roasted Red Pepper and Tomato Soup?
Yes, you can! Allow the soup to cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. When you’re ready to serve, thaw it in the fridge overnight, then reheat gently on low heat, stirring occasionally. Your soup will still be rich and delicious!
What if my soup is too thick or too thin?
If your soup turns out too thick, you can add a bit more vegetable stock or water to reach your desired consistency. Just let it simmer for a few minutes. Conversely, if it’s too thin, simmer it a little longer on low heat to help it thicken up. Don’t worry—tweaking it is part of the fun!
Are there any dietary considerations for this soup?
Yes! This Roasted Red Pepper and Tomato Soup is naturally vegetarian and can be made vegan by substituting olive oil for butter. For those with allergies, make sure to use gluten-free ciabatta if needed. Always consider checking ingredient labels to ensure they meet your dietary needs.
How can I add more flavor if my soup is bland?
If you find your soup needs a flavor boost, you can add a pinch of salt, a dash of pepper, or even a splash of balsamic vinegar to enhance the flavors. Alternatively, a sprinkle of parmesan or a squeeze of lemon juice can add brightness. The more the merrier, so feel free to experiment to match your personal taste!
Delicious Roasted Red Pepper and Tomato Soup in 45 Minutes
Ingredients
Equipment
Method
- Preheat your oven to 200°C (or 180°C for fan ovens) or Gas Mark 6.
- Char the peppers by holding them over an open gas flame until they turn black all around.
- Cover the charred peppers in a bowl with cling film and let them sit for 1 to 2 minutes.
- Peel off the charred skin from the peppers and rinse them under running water.
- Set aside the peeled peppers and remove their seeds.
- Arrange the red peppers, shallot halves cut side down, plum tomatoes, and garlic cloves on a baking tray.
- Drizzle them with olive oil, ensuring everything is well coated.
- Bake on the top rack of the oven for about 15-30 minutes or until the shallots are soft.
- Melt the butter in a large pan over medium heat.
- Add the roasted shallots, peeled peppers, and garlic to the pan. Sauté briefly.
- Pour in the hot vegetable stock and cook for 5 minutes.
- Puree the mixture using an immersion blender until smooth.
- Return the soup to the pan to warm it up slightly.
- Mix the roasted peppers and chives into the room-temperature butter.
- Shape the mixture into a long log and wrap it in cling film.
- Heat a griddle pan and drizzle a bit of olive oil over the sliced ciabatta.
- Toast each side for 1 to 2 minutes until grill marks appear.
- Serve the soup in bowls and place the toasted ciabatta topped with the pepper and chive butter on the side.