This spicy roasted tomato and red pepper soup combines the natural sweetness of roasted vegetables with a touch of heat for a deliciously comforting meal.
Roasting the tomatoes and red peppers enhances their flavors, creating a smoky base that pairs perfectly with the chili spice.
Blending the soup until smooth gives it a velvety texture, ideal for warming up on cooler days.
Why You’ll Love This Recipe
- Roasting concentrates the flavors of the tomatoes and red peppers, adding depth to the soup.
- Adding chili flakes or fresh chili provides a pleasant spiciness without overpowering the natural sweetness of the vegetables.
- Pureeing the ingredients creates a smooth, creamy texture without added cream or dairy.
- Using fresh herbs like basil or thyme complements the smoky, spicy flavors and adds freshness.
Spicy Roasted Tomato and Red Pepper Soup
A vibrant and comforting soup made with roasted tomatoes and red peppers, blended smooth with a spicy chili kick. Perfect for cozy meals.
- Prep time
- 15 minutes
- Cook time
- 45 minutes
- Servings
- 4
- Yield
- About 4 generous servings
Ingredients
- 2 lbs (900g) ripe tomatoes, quartered
- 2 large red bell peppers, seeded and quartered
- 1 medium onion, peeled and quartered
- 3 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon chili flakes (adjust to taste)
- 4 cups (960ml) vegetable broth
- Salt and freshly ground black pepper, to taste
- 2 teaspoons balsamic vinegar
- Fresh basil leaves, for garnish (optional)
Instructions
- Roast the Vegetables Preheat your oven to 425°F (220°C). On a baking sheet, toss the quartered tomatoes, red peppers, onion, and whole garlic cloves with olive oil and a pinch of salt. Spread them in a single layer. Roast for 35 minutes or until the vegetables are soft and charred at the edges.
- Blend the Soup Carefully transfer the roasted vegetables to a blender or use an immersion blender in a pot. Add chili flakes and vegetable broth. Blend until smooth. Pour into a pot for reheating.
- Simmer and Season Heat the soup on the stove over medium heat until it just begins to simmer. Add balsamic vinegar, and season with salt and pepper to taste. Keep simmering gently for about 5 minutes to allow flavors to combine.
- Serve Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve hot.
Helpful Tips
- Adjust the amount of chili flakes to your preferred spice level.
- For a smoky depth, you can char the red peppers over an open flame before roasting.
- To make it vegan and gluten-free, use vegetable broth that fits your dietary needs.
- Allow the soup to cool at room temperature for no longer than 2 hours before refrigerating to ensure food safety.
Storage and Make-Ahead
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove until steaming hot, reaching an internal temperature of 165°F (74°C) before serving.
Do not freeze the soup as the texture may change and separation can occur.
Frequently Asked Questions
Can I use canned tomatoes for this soup?
Yes, canned whole or diced tomatoes can be used if fresh tomatoes are not available. Reduce roasting time slightly since canned tomatoes are already cooked.
How spicy is this soup?
The spiciness depends on the amount of chili flakes added. Start with 1 teaspoon and adjust to taste depending on your heat tolerance.
Is this soup vegan and gluten-free?
Yes, this recipe uses only plant-based ingredients and gluten-free vegetable broth, making it suitable for vegan and gluten-free diets.
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