Smoky Roasted Red Pepper and Tomato Soup: A Flavor Explosion in Every Bite!

Get ready to indulge in a bowl of pure comfort with this Smoky Roasted Red Pepper and Tomato Soup! Packed with rich, smoky flavors from roasted vegetables and a touch of sweetness from honey, this soup is the perfect balance of savory and satisfying. Whether you're warming up on a chilly day or craving something deliciously unique, this recipe will quickly become your go-to for a cozy, flavorful meal. Let’s dive in and bring this vibrant, mouthwatering soup to life!

Roasting vegetables enhances flavor: Roasting the tomatoes, red bell peppers, and garlic before making the soup brings out a deep, caramelized sweetness that adds layers of flavor.

Paprika's secret boost: Adding a full bottle of paprika might sound like a lot, but it gives the soup a rich, smoky depth that perfectly balances the sweetness of the roasted vegetables.

FAQs

What makes roasted red pepper and tomato soup so flavorful?
- The roasting process enhances the natural sweetness of the tomatoes and peppers, and the combination of herbs like thyme and basil, along with smoked paprika and honey, creates a rich and balanced flavor.
Can I use canned tomatoes for roasted red pepper and tomato soup?
- While fresh tomatoes are ideal for roasting, you can substitute with canned tomatoes in a pinch. Just ensure they are drained before using.
How do I make roasted red pepper and tomato soup vegan?
- To make the soup vegan, simply replace the vegetable stock with a plant-based broth and omit the honey. You can also use a plant-based yogurt or cream for a creamier texture.
How long does roasted red pepper and tomato soup last in the fridge?
- The soup will last up to 5 days in the fridge when stored in an airtight container.
Can I freeze roasted red pepper and tomato soup?
- Yes, you can freeze the soup for up to 3 months. Be sure to let it cool completely before transferring it to an airtight container or freezer-safe bag.
What are the best herbs to use in roasted red pepper and tomato soup?
- Fresh thyme, basil, and bay leaves are commonly used to enhance the soup's flavor. You can also add rosemary or oregano for a slightly different twist.
Can I add cream to my roasted red pepper and tomato soup?
- Yes, you can add a splash of heavy cream, coconut cream, or even a dairy-free cream alternative to make the soup creamier.
How can I make roasted red pepper and tomato soup spicy?
- Add a pinch of cayenne pepper or red pepper flakes, or mix in a dash of hot sauce like sriracha to increase the heat level.
What is mirepoix, and why is it used in this soup?
- Mirepoix is a mixture of chopped onion, carrots, and celery used as the flavor base for many soups. It provides a depth of flavor that complements the roasted vegetables.
What can I serve with roasted red pepper and tomato soup?
- This soup pairs wonderfully with grilled cheese sandwiches, crusty bread, or a fresh salad.
Can I make roasted red pepper and tomato soup without a blender?
- Yes, you can use an immersion blender to blend the soup directly in the pot. If you don't have a blender, you can mash the soup with a potato masher for a chunkier texture.
Is this roasted red pepper and tomato soup spicy?
- The recipe is not overly spicy but includes a mild heat from the paprika and optional sriracha sauce. Adjust the spice level to your liking.
Can I substitute vegetable stock with chicken broth in this soup?
- Yes, chicken broth can be used instead of vegetable stock if you're not following a vegetarian or vegan diet.
How can I make this roasted red pepper and tomato soup more filling?
- You can add pasta, quinoa, or even beans to make the soup more substantial. It also pairs well with grilled chicken or a sprinkle of shredded cheese.
Can I use dried herbs instead of fresh herbs in roasted red pepper and tomato soup?
- Yes, you can use dried herbs, but use about 1/3 of the amount listed for fresh herbs since dried herbs are more concentrated.

Make it

Roasted Red Pepper and Tomato Soup

A Rich and Flavorful Blend of Roasted Vegetables and Herbs

Ingredients:

10 Plum Tomatoes
1 Onion, roughly chopped
1-2 Carrots, roughly chopped
2 Celery Stalks, roughly chopped
1 Bunch Fresh Thyme
1 Head of Garlic (peeled)
2 Bay Leaves
4 cups Vegetable Stock
2 cups V8 Juice
2 Tablespoons Honey
1 Bottle of Paprika (12 ounces)
1 Bunch Fresh Basil
Olive Oil
Salt & Pepper (to taste)

Instructions:

Prepare and Roast the Vegetables:
- Preheat your oven to 450°F (232°C).
- Cut the 10 plum tomatoes in half and place them on a large baking tray.
- Clean and deseed 3 large red bell peppers, then place them on the tray as well.
- Peel the entire head of garlic and add it to the tray.
- Drizzle everything with olive oil, sprinkle with salt and pepper, and add a few sprigs of fresh thyme.
- Rub the vegetables gently with your hands to coat them evenly in the oil and seasonings.
- Roast at 450°F (232°C) for 25 minutes, until the vegetables are tender and slightly caramelized.
Prepare the Mirepoix (Vegetable Base):
- While the vegetables roast, roughly chop the onion, carrots, and celery. These will form the base of the soup, known as mirepoix.
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chopped vegetables to the pot and season with salt and black pepper. Cook for about 5 minutes, stirring occasionally, until softened.
Combine the Roasted Vegetables and Broth:
- After 25 minutes of roasting, remove the vegetables from the oven and add them to the pot with the mirepoix.
- Stir to combine, and cook for an additional 5 minutes.
- Add 2 cups of V8 juice and 4 cups of vegetable stock to the pot.
- Add 1 bunch of fresh thyme, 2 bay leaves, 12 ounces of paprika, and a bunch of fresh basil.
- Stir in 2 teaspoons of honey for a touch of sweetness to balance the flavors.
Simmer the Soup:
- Allow the soup to cook on low heat for about 30 minutes to allow the flavors to meld together.
Blend the Soup:
- Remove the thyme and bay leaves before blending.
- In batches, carefully transfer the soup to a blender. Start on a low setting to release some heat, then increase the speed and blend until the soup reaches a smooth consistency.
Final Adjustments:
- Return the blended soup to the pot. If the soup is too thick, add more vegetable stock to reach your desired consistency.
- Cook the soup on low heat for at least one more hour, stirring occasionally, to deepen the flavors.
Serve:
- Ladle the soup into bowls and garnish with fresh basil or parsley, if desired.
- Serve hot and enjoy your rich, flavorful roasted red pepper and tomato soup!