Total time
80 min
Servings
4
Calories
204.6
Category
Soups & Stews
Indulge in the rich, smoky sweetness of this Tomato and Roasted Red Pepper Soup, a comforting bowl that balances tangy tomatoes with charred peppers. Perfect for a quick weeknight meal or a cozy lunch, this recipe transforms simple ingredients into a velvety, flavorful soup in under two hours. The homemade roasting technique deepens the pepper's natural sugars, while a hint of red wine vinegar brightens every spoonful. Whether you're a seasoned cook or a beginner, this easy-to-follow guide ensures restaurant-quality results with minimal effort.
Ingredients
Makes 4 servings
- 3 extra virgin olive oil
- 2 garlic clove
- 1 diced tomatoes
- 1 red wine vinegar
- 3 salt
Method
Broil the red peppers, turning them so they blacken on all sides. Once they’re black, put them in a bowl, cover tightly with plastic wrap, and leave them until they’re cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.
Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.
Finely chop the garlic, add to the pot, and cook for 2 minutes.
Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.
Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.
Easy swaps
- Instead of Chicken stock, use Vegetable stockMakes the soup vegetarian/vegan without sacrificing depth.
- Instead of Red wine vinegar, use Sherry vinegar or lemon juiceAdds a similar acidic brightness; adjust to taste.
- Instead of Extra virgin olive oil, use Avocado oil or grapeseed oilNeutral oils work well for cooking; use olive oil for finishing.
Frequently asked
Can I use jarred roasted red peppers instead of fresh?
Yes! Use about 2 large jarred peppers, drained and rinsed. Skip the broiling step and proceed with the recipe.
What chili paste works best?
Harissa or sambal oelek add heat and depth. For mild soup, use 1 teaspoon; for spicier, add more to taste.
Can I make this soup creamy?
Absolutely. Stir in 1/4 cup heavy cream or coconut milk after pureeing, then simmer briefly.
