Tomato and Roasted Red Pepper Soup Recipe
This creamy Tomato and Roasted Red Pepper Soup is a flavorful and comforting dish, perfect for any season. Made with simple ingredients like crushed tomatoes, roasted red peppers, and aromatic onions and garlic, it’s blended to a smooth texture and enriched with heavy cream and Parmesan cheese. This gluten-free American classic can be customized with optional herbs and spices, making it a versatile and delicious recipe for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Soup Base
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 (28-oz.) can crushed tomatoes
- 1 (12-oz.) jar roasted red peppers, including residual juices
- 1 cup lower-sodium vegetable or chicken broth (or water)
- 3/4 tsp. salt
- 1/2 tsp. cracked black pepper, plus more for garnish
Finishing Ingredients
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
Optional Add-ins and Garnishes
- Pinch of chili flakes or Italian seasoning for extra flavor
- Greek yogurt or white beans for added protein
- Fresh chopped basil leaves for garnish
Instructions
- Sauté Aromatics: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the finely chopped onion and cook until tender and translucent, stirring occasionally, about 8 minutes. Add the minced garlic and cook for 1 more minute until fragrant but not browned.
- Add Tomatoes and Peppers: Pour in the crushed tomatoes and the jar of roasted red peppers including their juices. Add the vegetable or chicken broth to the pot and stir to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
- Simmer the Soup: Allow the soup to continue simmering gently for about 15 minutes, stirring occasionally, until it has slightly reduced and the flavors have melded. Season with salt and cracked black pepper to taste, then reduce the heat to low to keep warm.
- Blend the Soup: Using an immersion blender directly in the pot or carefully transferring the mixture to a countertop blender, blend the soup until smooth and creamy in texture. Return to the pot if needed.
- Finish with Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until fully combined. Taste and adjust seasonings if necessary.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with extra cracked black pepper, fresh basil leaves, additional Parmesan cheese, a swirl of cream, or a drizzle of olive oil as desired.
Notes
- To Make Vegan: Substitute the heavy cream with canned full-fat coconut milk or cashew cream, and replace Parmesan cheese with nutritional yeast.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days.
- Reheating: Warm soup in a medium saucepan over medium-low heat, stirring occasionally, or microwave in intervals of 30 seconds, stirring in between.
- Freezing: Freeze soup in airtight freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
