Creamy Tomato Soup with Roasted Red Pepper is a warm, comforting dish perfect for autumn. This rich and velvety soup boasts a smoky flavor that envelops your senses with every spoonful. Imagine sitting by the fire, a cozy blanket wrapped around you, and a bowl of this homemade goodness in your hands. It’s truly a delightful experience that warms both your body and soul.
Why You’ll Love This Creamy Tomato Soup with
There are numerous reasons to fall in love with this Creamy Tomato Soup with Roasted Red Pepper. First, it combines the sweetness of roasted red peppers with the rich depth of San Marzano tomatoes. Second, it’s a vegetarian creamy tomato soup option, making it suitable for various diets. Third, this soup is perfect for meal prep, storing well for future cozy nights. Additionally, the smoky flavor from the smoked paprika adds a unique twist, and it’s incredibly easy to make! Lastly, it pairs beautifully with croutons or a sprinkle of cheese for an added touch of comfort.
Ingredients for Creamy Tomato Soup with
Gather these items:
- 2 pieces Red Bell Peppers
- 28 ounces San Marzano Tomatoes
- 1 medium Onion
- 4 cloves Garlic
- 2 tablespoons Butter
- 1 teaspoon Smoked Paprika
- 1 medium Potato
- 3 cups Vegetable Stock
- 1 tablespoon Fresh Basil
How to Make Creamy Tomato Soup with Step-by-Step
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Halve the red bell peppers, remove the seeds, and place them cut side down on a baking sheet. Roast for about 25 minutes, or until the skins are blistered. Cover them to steam for easier peeling.
- Step 3: On a separate baking sheet, arrange the San Marzano tomatoes, chopped onion, and whole garlic cloves. Drizzle with a little oil and roast for 35 minutes until caramelized.
- Step 4: In a Dutch oven, melt butter and olive oil. Add sautéed onions and cook until translucent. Stir in tomato paste and smoked paprika.
- Step 5: Add the roasted tomatoes, prepared peppers (peeled), the diced potato, and vegetable stock into the pot. Bring to a gentle simmer and cook for 20 minutes.
- Step 6: Blend the mixture until smooth using an immersion blender or in a standard blender in batches.
- Step 7: Return the soup to low heat, adjust seasoning, and garnish with fresh basil before serving.
Pro Tips for the Best Creamy Tomato Soup with
Keep these in mind:
- Using fresh garlic will enhance the flavor significantly.
- For a twist, add a sprinkle of crushed red pepper for heat.
- Feel free to experiment with different herbs like thyme or oregano for additional layers of flavor.
- Let the soup cool completely before storing it in airtight containers for meal prep.
Best Ways to Serve Creamy Tomato Soup with
This creamy tomato soup recipe pairs wonderfully with:
- Crispy croutons for added texture.
- A sprinkle of shredded cheese for a creamy finish.
- A dollop of sour cream or a swirl of basil pesto for extra flavor.
How to Store and Reheat Creamy Tomato Soup with
To store your Creamy Tomato Soup with, let it cool completely before transferring it to airtight containers. It can be stored in the fridge for up to 5 days or frozen for up to 3 months. When ready to enjoy again, reheat in a saucepan over low heat, stirring occasionally until warmed through. This soup is perfect for meal prep!
Frequently Asked Questions About Creamy Tomato Soup with
What is Creamy Tomato Soup?
Creamy Tomato Soup with is a rich, velvety dish made primarily from tomatoes and cream, often enhanced with various herbs and spices, creating a comforting meal.
Can I make Creamy Tomato Soup with ahead of time?
Yes! You can prepare the soup a day in advance. Just store it in the fridge and reheat when ready to serve. This makes it an excellent option for busy weeknights.
How do I avoid common mistakes with Creamy Tomato Soup with?
To avoid common pitfalls, ensure you roast your vegetables well for maximum flavor and blend the soup until completely smooth for that perfect creamy texture.
Variations of Creamy Tomato Soup with You Can Try
Here are a few variations to consider:
- Creamy Tomato Soup with Garlic: Add more garlic for a deliciously aromatic twist.
- Creamy Tomato Soup with Cheese: Stir in your favorite cheese for a richer flavor.
- Healthy Creamy Tomato Soup Options: Substitute cream with coconut milk for a lighter version.
- Slow Cooker Creamy Tomato Soup: Throw all ingredients into a slow cooker for a hands-off approach.
For more delicious recipes, check out our recipe collection. If you’re interested in meal prep ideas, visit our contact page for tips. You can also explore Peruvian Chicken and Rice for a hearty meal option.
For more information on the health benefits of tomatoes, you can refer to this Healthline article.
Creamy Tomato Soup with Roasted Red Pepper Bliss
Total Time: 80 minutes
Yield: 4 servings 1x
Diet: Vegetarian
Description
This Creamy Tomato Soup with Roasted Red Pepper is a warm, comforting dish perfect for autumn, boasting a rich texture and smoky flavor.
Ingredients
Scale
- 2 pieces Red Bell Peppers
- 28 ounces San Marzano Tomatoes
- 1 medium Onion
- 4 cloves Garlic
- 2 tablespoons Butter
- 1 teaspoon Smoked Paprika
- 1 medium Potato
- 3 cups Vegetable Stock
- 1 tablespoon Fresh Basil
Instructions
- Preheat your oven to 425°F (220°C).
- Halve the red bell peppers, remove the seeds, and place them cut side down on a baking sheet. Roast for about 25 minutes, or until the skins are blistered. Cover them to steam for easier peeling.
- On a separate baking sheet, arrange the San Marzano tomatoes, chopped onion, and whole garlic cloves. Drizzle with a little oil and roast for 35 minutes until caramelized.
- In a Dutch oven, melt butter and olive oil. Add sautéed onions and cook until translucent. Stir in tomato paste and smoked paprika.
- Add the roasted tomatoes, prepared peppers (peeled), the diced potato, and vegetable stock into the pot. Bring to a gentle simmer and cook for 20 minutes.
- Blend the mixture until smooth using an immersion blender or in a standard blender in batches.
- Return the soup to low heat, adjust seasoning, and garnish with fresh basil before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 30 mg

