Description
This vibrant and easy-to-make 5-Ingredient Roasted Red Pepper and Fresh Tomato Soup combines charred red bell peppers and slowly sautéed tomatoes for a rich, smoky flavor. Enhanced with fresh basil and a splash of olive oil, this soup is perfect for a wholesome lunch or light dinner. It can be enjoyed warm or chilled and makes a great make-ahead meal.
Ingredients
Vegetables
- 1 lb (453 grams) Red Bell Peppers (about two large peppers)
- 3 lbs (1.3 kilograms) Tomatoes, cut into large chunks
- 4-5 Large Basil Leaves (optional)
Other
- 1/4 cup (60 grams) Olive Oil, plus 1 tablespoon for sautéing
- 1 teaspoon Sea Salt
- Fresh Lemon Juice (just a squeeze before blending, optional)
- Optional Garnishes: chives, basil leaves, cherry tomatoes, drizzle of olive oil, fresh ground black pepper
Instructions
- Roast the Peppers: Choose your roasting method: oven broiling, stovetop over open flame, or grilling. For oven roasting, preheat the oven to broil and char the peppers on a sheet pan for about 15 minutes, turning every 4-5 minutes until blackened. On the stovetop, roast over a medium open flame, turning with tongs until evenly charred, about 10-15 minutes. For grilling, heat the grill to highest setting and roast, turning with tongs for 15-20 minutes until all sides are blackened.
- Steam and Peel the Peppers: Once charred, place the peppers in a bowl and cover for 15 minutes to steam, which helps with peeling. Then peel off the skins, remove stems and seeds. If seeds cling, rinse gently under water. Slice into large chunks and transfer to a high-speed blender.
- Prepare the Tomatoes: Destem and cut tomatoes into large chunks. Heat 1 tablespoon olive oil in a large skillet on low heat, add tomatoes and basil leaves, and cook gently for about 10 minutes until softened and heated through, stirring occasionally. Alternatively, tomatoes can be roasted at 425°F for 35 minutes or grilled in a cast iron skillet.
- Blend the Soup: Pour the softened tomatoes into the blender with the roasted bell peppers. Add basil leaves and a squeeze of fresh lemon juice if desired. Blend starting on low speed and gradually increasing to medium-high for about one minute, keeping the vent partially open and covered with a towel to allow steam to escape. If using an immersion blender, do this in a deep pot or Dutch oven.
- Emulsify and Season: Reduce blender speed to low and slowly drizzle in the 1/4 cup olive oil while blending. Add sea salt and blend again on medium-high speed for about a minute until soup is smooth and creamy. Adjust thickness by blending in water if needed.
- Final Taste and Serve: Taste the soup and adjust seasoning to your liking. Serve garnished with a drizzle of olive oil, diced tomatoes, fresh herbs, or cracked black pepper. Refrigerate leftovers in a covered container for up to three days, or freeze for up to a year. When reheating, warm gently on stovetop and whisk to recombine.
Notes
- Roasting peppers can be done using an oven broiler, stovetop flame, or grill depending on available equipment.
- Steaming after roasting makes peeling easier and helps remove bitterness from skins.
- A high-speed blender like a VitaMix yields the best silky texture, but immersion blenders work well too.
- Adding a squeeze of lemon juice brightens the flavor but is optional.
- To thin the soup, add water gradually while blending until desired consistency is reached.
- This soup can be served hot or chilled as a refreshing summer dish.
- Store leftovers properly: refrigerate for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
