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Creamy Roasted Red Pepper Tomato Soup Delight

by on August 25, 2025
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Welcome to the world of flavor with my Creamy Roasted Red Pepper Tomato Soup Delight! This soup combines the rich taste of roasted red peppers and tomatoes for a fusion that warms every heart. You can have it ready on the table in under an hour. Whether you want a hearty meal or a light snack, this recipe fits the bill. Grab your ingredients and let’s get cooking!

To make this creamy roasted red pepper tomato soup, gather the following items: - 4 large red bell peppers, roasted and peeled - 1 can (14 oz) of diced tomatoes (with juice) - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup heavy cream (or coconut cream for a vegan version) - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish If you have dietary needs, here are some easy swaps: - For dairy-free, use coconut cream instead of heavy cream. - If you need it gluten-free, check your vegetable broth for gluten. - You can use fresh tomatoes instead of canned, just make sure they are ripe. Choosing fresh produce makes a big difference. Here are some tips: - Look for bell peppers that are firm and shiny. Avoid any with soft spots. - Choose tomatoes that are bright and fragrant. Ripe tomatoes have a slight give when you press them. - For onions, pick ones that feel heavy for their size and have no sprouting. This soup is all about fresh and vibrant ingredients. When you select the best, your soup will shine! To start, preheat your oven to 400°F (200°C). Grab four large red bell peppers. Cut them in half and remove the seeds. Place the peppers cut-side down on a baking sheet lined with parchment paper. Roast the peppers for about 25-30 minutes. You want the skins to be charred and the peppers soft. After roasting, remove them from the oven and let them cool. Once cool, peel off the charred skin. This step adds a deep, sweet flavor. Next, take a large pot and heat two tablespoons of olive oil over medium heat. Add one chopped onion and sauté it for about five minutes. You want the onion to become translucent. Then, add three cloves of minced garlic. Cook this for one more minute until it smells great. After that, chop the roasted peppers roughly and add them to the pot. Also, add one can of diced tomatoes along with their juice, two cups of vegetable broth, one teaspoon of dried basil, and one teaspoon of dried oregano. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes. This helps all the flavors blend nicely. Once everything has simmered, it’s time to blend! If you have an immersion blender, use that to blend the soup until it is smooth. If you don’t, carefully transfer the soup to a regular blender in batches. Be cautious, as the soup is hot. After blending, return the soup to the pot and stir in one cup of heavy cream or coconut cream for a vegan option. Heat the soup on low for another five minutes. Finally, taste and add salt and pepper as needed. Serve hot and garnish with fresh basil leaves for a touch of color and flavor. Enjoy your creamy roasted red pepper tomato soup! To make your soup creamy, use heavy cream or coconut cream. Both add richness. If you want a lighter soup, use less cream. For a smooth texture, blend well with an immersion blender. Blend until there are no chunks left. This step is key for the right creaminess. Add fresh herbs for extra flavor. Fresh basil leaves on top bring a bright taste. You can also add a pinch of red pepper flakes for some heat. If you like a smoky taste, try adding smoked paprika. Experiment with spices to find your favorite mix. Avoid overcooking the garlic. If it burns, it adds a bitter taste. Be careful when blending hot soup. Always let it cool for a few minutes. This prevents splatters and burns. Lastly, don’t skip the seasoning. Taste your soup and add salt and pepper as needed. A well-seasoned soup makes all the difference! {{image_2}} To make this soup vegan, just swap the heavy cream for coconut cream. This change keeps the soup rich and creamy while adding a hint of coconut flavor. It works great with the roasted red peppers. You won’t miss the dairy at all! If you like heat, why not spice it up? Adding red pepper flakes or diced jalapeños can give your soup an exciting kick. You can also stir in some smoked paprika for a smoky taste. Just add these ingredients when you sauté the onion and garlic. Adjust the spice level to your taste! Pair this soup with crusty bread or a fresh salad. Grilled cheese sandwiches also make a great side. For added fun, try topping your soup with croutons or a swirl of extra coconut cream. Fresh basil leaves not only look nice but add a burst of flavor too! To keep your creamy roasted red pepper tomato soup fresh, store it in a sealed container. Let the soup cool to room temperature first. Then, place it in the fridge. This soup lasts about 4 to 5 days in the fridge. Always check for any signs of spoilage before enjoying it again. If you want to save some soup for later, freezing is a great option. Use an airtight container or freezer bags. Leave some space at the top since soup expands when frozen. You can freeze it for up to 3 months. When you’re ready to eat, just thaw in the fridge overnight. To reheat your soup, you have a few options. You can use the stovetop or microwave. If using the stovetop, heat on low and stir often. For the microwave, heat in short bursts, stirring in between. Make sure it is heated all the way through before serving. If the soup seems too thick, add a splash of broth or water to adjust the consistency. To make this soup gluten-free, simply check your broth. Use a gluten-free vegetable broth. The other ingredients, like red peppers and tomatoes, are naturally gluten-free. You can enjoy this dish without worry! Yes, you can use fresh tomatoes! If you want to swap them, use about 4-5 medium tomatoes. Peel them and chop them before adding to the pot. Fresh tomatoes add a bright taste, making the soup even better. Homemade soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to save it longer, consider freezing it. This way, you can enjoy it later! In this blog post, we covered how to make a delicious soup. We discussed ingredients, including fresh produce and substitutions. You learned the step-by-step process from preparation to blending. I shared tips for creaminess and avoiding common mistakes. We also explored fun variations and serving ideas. Lastly, I provided storage tips to keep your soup fresh. Making soup can be simple and rewarding. Enjoy experimenting with flavors and techniques!

Ingredients

List of Required Ingredients

To make this creamy roasted red pepper tomato soup, gather the following items:

– 4 large red bell peppers, roasted and peeled

– 1 can (14 oz) of diced tomatoes (with juice)

– 1 medium onion, chopped

– 3 cloves garlic, minced

– 2 cups vegetable broth

– 1 cup heavy cream (or coconut cream for a vegan version)

– 2 tablespoons olive oil

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– Salt and pepper to taste

– Fresh basil leaves for garnish

Substitutions for Dietary Needs

If you have dietary needs, here are some easy swaps:

– For dairy-free, use coconut cream instead of heavy cream.

– If you need it gluten-free, check your vegetable broth for gluten.

– You can use fresh tomatoes instead of canned, just make sure they are ripe.

Tips for Selecting Fresh Produce

Choosing fresh produce makes a big difference. Here are some tips:

– Look for bell peppers that are firm and shiny. Avoid any with soft spots.

– Choose tomatoes that are bright and fragrant. Ripe tomatoes have a slight give when you press them.

– For onions, pick ones that feel heavy for their size and have no sprouting.

This soup is all about fresh and vibrant ingredients. When you select the best, your soup will shine!

Step-by-Step Instructions

Preparation of Roasted Red Peppers

To start, preheat your oven to 400°F (200°C). Grab four large red bell peppers. Cut them in half and remove the seeds. Place the peppers cut-side down on a baking sheet lined with parchment paper. Roast the peppers for about 25-30 minutes. You want the skins to be charred and the peppers soft. After roasting, remove them from the oven and let them cool. Once cool, peel off the charred skin. This step adds a deep, sweet flavor.

Cooking the Base Ingredients

Next, take a large pot and heat two tablespoons of olive oil over medium heat. Add one chopped onion and sauté it for about five minutes. You want the onion to become translucent. Then, add three cloves of minced garlic. Cook this for one more minute until it smells great. After that, chop the roasted peppers roughly and add them to the pot. Also, add one can of diced tomatoes along with their juice, two cups of vegetable broth, one teaspoon of dried basil, and one teaspoon of dried oregano. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes. This helps all the flavors blend nicely.

Blending and Finishing the Soup

Once everything has simmered, it’s time to blend! If you have an immersion blender, use that to blend the soup until it is smooth. If you don’t, carefully transfer the soup to a regular blender in batches. Be cautious, as the soup is hot. After blending, return the soup to the pot and stir in one cup of heavy cream or coconut cream for a vegan option. Heat the soup on low for another five minutes. Finally, taste and add salt and pepper as needed. Serve hot and garnish with fresh basil leaves for a touch of color and flavor. Enjoy your creamy roasted red pepper tomato soup!

Tips & Tricks

Achieving the Perfect Creaminess

To make your soup creamy, use heavy cream or coconut cream. Both add richness. If you want a lighter soup, use less cream. For a smooth texture, blend well with an immersion blender. Blend until there are no chunks left. This step is key for the right creaminess.

Flavor Enhancements

Add fresh herbs for extra flavor. Fresh basil leaves on top bring a bright taste. You can also add a pinch of red pepper flakes for some heat. If you like a smoky taste, try adding smoked paprika. Experiment with spices to find your favorite mix.

Common Mistakes to Avoid

Avoid overcooking the garlic. If it burns, it adds a bitter taste. Be careful when blending hot soup. Always let it cool for a few minutes. This prevents splatters and burns. Lastly, don’t skip the seasoning. Taste your soup and add salt and pepper as needed. A well-seasoned soup makes all the difference!

Variations

Vegan Alternative Using Coconut Cream

To make this soup vegan, just swap the heavy cream for coconut cream. This change keeps the soup rich and creamy while adding a hint of coconut flavor. It works great with the roasted red peppers. You won’t miss the dairy at all!

Spicy Version with Added Ingredients

If you like heat, why not spice it up? Adding red pepper flakes or diced jalapeños can give your soup an exciting kick. You can also stir in some smoked paprika for a smoky taste. Just add these ingredients when you sauté the onion and garlic. Adjust the spice level to your taste!

Serving Suggestions with Accompaniments

Pair this soup with crusty bread or a fresh salad. Grilled cheese sandwiches also make a great side. For added fun, try topping your soup with croutons or a swirl of extra coconut cream. Fresh basil leaves not only look nice but add a burst of flavor too!

Storage Info

Best Practices for Refrigeration

To keep your creamy roasted red pepper tomato soup fresh, store it in a sealed container. Let the soup cool to room temperature first. Then, place it in the fridge. This soup lasts about 4 to 5 days in the fridge. Always check for any signs of spoilage before enjoying it again.

Freezing Instructions

If you want to save some soup for later, freezing is a great option. Use an airtight container or freezer bags. Leave some space at the top since soup expands when frozen. You can freeze it for up to 3 months. When you’re ready to eat, just thaw in the fridge overnight.

Reheating Recommendations

To reheat your soup, you have a few options. You can use the stovetop or microwave. If using the stovetop, heat on low and stir often. For the microwave, heat in short bursts, stirring in between. Make sure it is heated all the way through before serving. If the soup seems too thick, add a splash of broth or water to adjust the consistency.

FAQs

How can I make this soup gluten-free?

To make this soup gluten-free, simply check your broth. Use a gluten-free vegetable broth. The other ingredients, like red peppers and tomatoes, are naturally gluten-free. You can enjoy this dish without worry!

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes! If you want to swap them, use about 4-5 medium tomatoes. Peel them and chop them before adding to the pot. Fresh tomatoes add a bright taste, making the soup even better.

How long does homemade soup last in the fridge?

Homemade soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to save it longer, consider freezing it. This way, you can enjoy it later!

In this blog post, we covered how to make a delicious soup. We discussed ingredients, including fresh produce and substitutions. You learned the step-by-step process from preparation to blending. I shared tips for creaminess and avoiding common mistakes. We also explored fun variations and serving ideas. Lastly, I provided storage tips to keep your soup fresh.

Making soup can be simple and rewarding. Enjoy experimenting with flavors and techniques!

To make this creamy roasted red pepper tomato soup, gather the following items: - 4 large red bell peppers, roasted and peeled - 1 can (14 oz) of diced tomatoes (with juice) - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup heavy cream (or coconut cream for a vegan version) - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish If you have dietary needs, here are some easy swaps: - For dairy-free, use coconut cream instead of heavy cream. - If you need it gluten-free, check your vegetable broth for gluten. - You can use fresh tomatoes instead of canned, just make sure they are ripe. Choosing fresh produce makes a big difference. Here are some tips: - Look for bell peppers that are firm and shiny. Avoid any with soft spots. - Choose tomatoes that are bright and fragrant. Ripe tomatoes have a slight give when you press them. - For onions, pick ones that feel heavy for their size and have no sprouting. This soup is all about fresh and vibrant ingredients. When you select the best, your soup will shine! To start, preheat your oven to 400°F (200°C). Grab four large red bell peppers. Cut them in half and remove the seeds. Place the peppers cut-side down on a baking sheet lined with parchment paper. Roast the peppers for about 25-30 minutes. You want the skins to be charred and the peppers soft. After roasting, remove them from the oven and let them cool. Once cool, peel off the charred skin. This step adds a deep, sweet flavor. Next, take a large pot and heat two tablespoons of olive oil over medium heat. Add one chopped onion and sauté it for about five minutes. You want the onion to become translucent. Then, add three cloves of minced garlic. Cook this for one more minute until it smells great. After that, chop the roasted peppers roughly and add them to the pot. Also, add one can of diced tomatoes along with their juice, two cups of vegetable broth, one teaspoon of dried basil, and one teaspoon of dried oregano. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes. This helps all the flavors blend nicely. Once everything has simmered, it’s time to blend! If you have an immersion blender, use that to blend the soup until it is smooth. If you don’t, carefully transfer the soup to a regular blender in batches. Be cautious, as the soup is hot. After blending, return the soup to the pot and stir in one cup of heavy cream or coconut cream for a vegan option. Heat the soup on low for another five minutes. Finally, taste and add salt and pepper as needed. Serve hot and garnish with fresh basil leaves for a touch of color and flavor. Enjoy your creamy roasted red pepper tomato soup! To make your soup creamy, use heavy cream or coconut cream. Both add richness. If you want a lighter soup, use less cream. For a smooth texture, blend well with an immersion blender. Blend until there are no chunks left. This step is key for the right creaminess. Add fresh herbs for extra flavor. Fresh basil leaves on top bring a bright taste. You can also add a pinch of red pepper flakes for some heat. If you like a smoky taste, try adding smoked paprika. Experiment with spices to find your favorite mix. Avoid overcooking the garlic. If it burns, it adds a bitter taste. Be careful when blending hot soup. Always let it cool for a few minutes. This prevents splatters and burns. Lastly, don’t skip the seasoning. Taste your soup and add salt and pepper as needed. A well-seasoned soup makes all the difference! {{image_2}} To make this soup vegan, just swap the heavy cream for coconut cream. This change keeps the soup rich and creamy while adding a hint of coconut flavor. It works great with the roasted red peppers. You won’t miss the dairy at all! If you like heat, why not spice it up? Adding red pepper flakes or diced jalapeños can give your soup an exciting kick. You can also stir in some smoked paprika for a smoky taste. Just add these ingredients when you sauté the onion and garlic. Adjust the spice level to your taste! Pair this soup with crusty bread or a fresh salad. Grilled cheese sandwiches also make a great side. For added fun, try topping your soup with croutons or a swirl of extra coconut cream. Fresh basil leaves not only look nice but add a burst of flavor too! To keep your creamy roasted red pepper tomato soup fresh, store it in a sealed container. Let the soup cool to room temperature first. Then, place it in the fridge. This soup lasts about 4 to 5 days in the fridge. Always check for any signs of spoilage before enjoying it again. If you want to save some soup for later, freezing is a great option. Use an airtight container or freezer bags. Leave some space at the top since soup expands when frozen. You can freeze it for up to 3 months. When you’re ready to eat, just thaw in the fridge overnight. To reheat your soup, you have a few options. You can use the stovetop or microwave. If using the stovetop, heat on low and stir often. For the microwave, heat in short bursts, stirring in between. Make sure it is heated all the way through before serving. If the soup seems too thick, add a splash of broth or water to adjust the consistency. To make this soup gluten-free, simply check your broth. Use a gluten-free vegetable broth. The other ingredients, like red peppers and tomatoes, are naturally gluten-free. You can enjoy this dish without worry! Yes, you can use fresh tomatoes! If you want to swap them, use about 4-5 medium tomatoes. Peel them and chop them before adding to the pot. Fresh tomatoes add a bright taste, making the soup even better. Homemade soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to save it longer, consider freezing it. This way, you can enjoy it later! In this blog post, we covered how to make a delicious soup. We discussed ingredients, including fresh produce and substitutions. You learned the step-by-step process from preparation to blending. I shared tips for creaminess and avoiding common mistakes. We also explored fun variations and serving ideas. Lastly, I provided storage tips to keep your soup fresh. Making soup can be simple and rewarding. Enjoy experimenting with flavors and techniques!

Creamy Roasted Red Pepper Tomato Soup

Warm up your kitchen with this creamy roasted red pepper tomato soup recipe. Featuring rich flavors from roasted red bell peppers, tomatoes, and a splash of cream, this dish is perfect for cozy nights in. With just a few simple steps, you can create a comforting bowl of goodness. Click through to discover how to make this delicious soup that everyone will love! Explore the full recipe now and delight your taste buds!
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Ingredients
  

4 large red bell peppers, roasted and peeled

1 can (14 oz) of diced tomatoes (with juice)

1 medium onion, chopped

3 cloves garlic, minced

2 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan version)

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove seeds, and place them cut-side down on a baking sheet lined with parchment paper. Roast for about 25-30 minutes until the skins are charred and the peppers are softened. Remove from the oven and let them cool before peeling off the skin.

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

      Add the minced garlic to the pot and cook for an additional minute until fragrant.

        Once the peppers have cooled, chop them roughly and add them to the pot along with the can of diced tomatoes (with juice), vegetable broth, dried basil, and dried oregano. Bring the mixture to a boil, then reduce to a simmer for about 15 minutes to blend the flavors.

          Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a traditional blender, but be cautious with the hot liquid.

            Stir in the heavy cream (or coconut cream) and continue to heat the soup on low for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.

              Serve hot, garnished with fresh basil leaves for a burst of flavor.

                Prep Time: 15 mins | Total Time: 1 hr | Servings: 4