Is there anything better than tomato soup? Yes, it’s this Roasted Red Pepper And Tomato Soup. Perfect with a grilled cheese on a chilly day!
Winter isn’t my favorite. It’s beautiful, sure, but having grown up in a place that doesn’t have much of a winter at all, winter is new to me, and I’m painfully aware of how uncomfortably cold and wet it can be. To add insult to injury, everything looks dead in the winter! As a result, I feel dead, and if I had a spa hot tub, I’d stay in it from December until March.
Only a few things perk me up during the cold winter months: indoor gardening, cold weather running, and this roasted red pepper and tomato soup. Only one of those things doesn’t require hard physical labor. Hint: It’s the soup.
If you’re looking for a warm, light meal on a cold, gray day, you’re in the right place. Two bright red veggies—roasted red peppers and ripe tomatoes—join forces to invoke sunshine in your kitchen when there’s none to be found outside. The additional flavors of onion, garlic, broth, basil, and oregano round out the traditional flavor of this tomato soup. One of my favorite aspects of this soup is that the tomatoes are roasted too, which adds complexity to the tomato flavor. This soup makes the perfect accompaniment to a grilled cheese or your favorite crackers.
Is This Roasted Red Pepper And Tomato Soup Healthy?
Since red peppers and tomatoes are both rich in vitamins A and C, this soup makes a great vegan (and gluten-free) alternative to the classic cold remedy of chicken noodle soup. This soup is also high in potassium and folate and low in fat and calories. With all the garlic, herbs, and spices, this soup has the potential to clear the sinuses and warm you up from the inside out.
Tomato Soup Vs. Bisque
There are typically a couple varieties of tomato soup available at most grocery stores, and chances are you’ve seen cans of tomato bisque near the tomato soup. They’re different mostly because of one ingredient: cream. Bisque is typically thicker and richer than regular tomato soup because it contains cream. You can make any tomato soup into a bisque by adding cream to it halfway through the simmer.
To make bisque out of the recipe below, add a half to one cup of heavy cream or half-and-half about 10 minutes before the end of the simmering period. If you like a richer, thicker soup, add the full cup. To maintain the recipe’s vegan status, you could try using soy cream to thicken the broth and turn it into a bisque.
If you’re using regular cream, make sure to keep the heat low and take your time cooking, so the cream doesn’t curdle. Overall, the slower this recipe is cooked, the better the flavor and texture.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container for 4-5 days, or in the freezer in freezer-safe containers for up to 3 months. When portioning into containers, make sure to leave some room for expansion.
Let frozen soup thaw in the fridge overnight before reheating. Then, carefully transfer the soup to a pot and place on the stove at medium heat, stirring occasionally, until it simmers. Refresh with your favorite spices or herbs as needed.
Serving Suggestions
Grilled cheese and tomato soup are my favorite pairing ever. Any grilled cheese will do, but I especially love this Brie Grilled Cheese With Apples and this Avocado Grilled Cheese Sandwich.
Another classic pairing is a “soup and salad,” and this soup goes great with lots of different salads. Try a Chopped Salad or a Green Salad with your tomato soup. Another interesting salad to try is this Warm Brussels Sprouts Salad, which would work nicely if it’s still winter where you are!
Ingredients
- 4 large, red bell peppers
- 6 medium tomatoes
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh basil for garnish for garnish, optional
Instructions
- Preheat oven to 425°F. Halve the red peppers and tomatoes, removing seeds and stems from the peppers. Arrange on a baking sheet.
- Roast peppers and tomatoes for 25-30 minutes until charred and soft. Remove from oven and let cool slightly.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Peel the skins off the roasted peppers and tomatoes, discard skins, and add the vegetables to the pot.
- Add vegetable broth, basil, oregano, salt, and pepper. Bring to a simmer.
- Simmer for 20 minutes, then blend the soup with an immersion blender until smooth.
- Adjust seasoning if necessary. Serve hot, garnished with fresh basil if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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