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Spicy Roasted Red Pepper and Tomato Soup

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 soup for dinner and I was craving some sort of tomato soup. I came across this recipe by Culinary Colleen and new immediately it was exactly what I was looking for. It was easy to make, smelled amazing while it simmered and we all enjoyed it. My daughter liked it a lot and so did my husband. My son said it had too much roasted red pepper flavor so he only kind of liked it. I, on the other hand, thought it was excellent. I loved the flavor and sweetness from the roasted peppers and the tang from the vinegar. I served this soup with a hot loaf of crusty bread and my House Salad with Fran’s Vinaigrette for a delicious and healthy meal.

Spicy Roasted Red Pepper and Tomato Soup

Preheat oven to 450 degrees. Coat a baking sheet with tin foil then coat with cooking spray. Drizzle a tablespoon of the olive oil over the sliced bell peppers.

Place the peppers 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 ziplock bag then seal. Wait for 5 minutes then carefully peel the charred skin off of 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, and 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.

Spicy Roasted Red Pepper and Tomato Soup

 

Spicy Roasted Red Pepper and Tomato Soup

Spicy Roasted Red Pepper and Tomato Soup

Servings: 4

Ingredients

  • 2 tablespoons 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
  • 1 1/2 cups chicken or vegetable broth
  • Small handful of basil leaves chiffonade (divided)
  • 1/2 tsp sugar
  • 1/2 teaspoon red wine vinegar

Instructions

  • Preheat oven to 450 degrees. Coat a baking sheet with tin foil then coat with cooking spray. Drizzle a tablespoon of the olive oil over the sliced bell peppers.
  • Place the peppers 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 ziplock bag then seal. Wait for 5 minutes then carefully peel the charred skin off of 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, and 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.
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22 Comments

  1. 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!! 🙂

  2. Peggy Recker says:

    Sounds wonderful!

  3. 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.

  4. Hi Pam,
    I really love that soup combination and the colour is always so vibrant an appetising!!
    Cheers,
    Lia.

  5. plain tomato soup just doesn’t do it for me anymore, so i love the addition of some roasted reds!

  6. 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.

  7. Una realización perfecta se ve muy rico y tentador,me gusta picante,abrazos.

  8. look delicious I love tomato soup!!

  9. I know I would love that sultry roasted red pepper flavor as well!

  10. I love the peppers in this soup. A touch of sweetness. This looks really good Pam.

  11. 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.

    1. Chris,

      It softened the peppers up nicely so they blended easily into the soup with the immersion blender.

      Pam

  12. This is a great flavor combination, Pam. I often make a pasta sauce with red peppers and tomatoes, but soup would be even better.