Roasted Red Pepper and Tomato Soup with Basil Oil

Roasted Red Pepper and Tomato Soup with Basil Oil: A Velvety, Flavor-Packed Comfort Bowl 🍅🔥🌿

1. Introduction

There’s nothing quite like a warm, velvety bowl of Roasted Red Pepper and Tomato Soup to comfort your soul on a chilly evening. This vibrant, nutrient-rich dish combines the smoky sweetness of roasted red peppers with the tangy depth of ripe tomatoes, all brought together with a drizzle of aromatic basil oil. Whether you’re looking for a cozy weeknight dinner or an impressive starter for guests, this Roasted Red Pepper and Tomato Soup is sure to delight.

If you love easy yet flavorful soup recipes, this one will quickly become a favorite. The roasting process intensifies the natural sugars in the vegetables, creating a depth of flavor that canned soups simply can’t match. Plus, the beautiful orange-red hue makes it as visually appealing as it is delicious!

2. Ingredients

Gathering quality ingredients is key to making the best Roasted Red Pepper and Tomato Soup. Here’s what you’ll need:

• 4 large red bell peppers, halved and deseeded (look for firm, shiny peppers)
• 6 ripe tomatoes, quartered (Roma or vine-ripened work great)
• 1 large onion, roughly chopped (yellow or sweet onions preferred)
• 4 garlic cloves, peeled (fresh is best for maximum flavor)
• 3 tbsp olive oil, divided (extra virgin for best results)
• 1 tsp smoked paprika (this adds incredible depth)
• 1 tsp dried oregano (or 1 tbsp fresh if available)
• 4 cups vegetable broth (homemade or low-sodium store-bought)
• Salt and black pepper to taste (start with 1 tsp salt)
• 1/2 cup fresh basil leaves (plus extra for garnish)
• 1/4 cup extra-virgin olive oil (for the vibrant basil oil)

For those who enjoy meal prepping, this soup pairs wonderfully with our Spinach and Feta Egg Muffins for a complete, balanced meal.

3. Step-by-Step Instructions

Step 1: Prep the Vegetables

Preheat your oven to 400°F (200°C). Arrange the red bell peppers (cut side down) and tomatoes on a large baking tray. Scatter the chopped onion and garlic cloves around them. Drizzle with 2 tablespoons of olive oil and sprinkle with smoked paprika, oregano, salt, and black pepper.

Pro Tip: Don’t overcrowd the baking sheet – you want the vegetables to roast, not steam. If needed, use two trays. The roasting process is what gives this Roasted Red Pepper and Tomato Soup its signature smoky sweetness.

Step 2: Roast to Perfection

Roast the vegetables in the preheated oven for 30-35 minutes, or until the peppers are charred and the tomatoes are soft and caramelized. The roasting process intensifies the flavors, making this Roasted Red Pepper and Tomato Soup extra delicious.

You’ll know they’re ready when the pepper skins are blistered and the tomatoes have collapsed. This deep roasting is what gives the soup its rich, complex flavor profile that makes it stand out from basic tomato soups.

Step 3: Blend the Soup

Once roasted, transfer the vegetables (including any juices) to a blender. Add the vegetable broth and blend until smooth. For a silky texture, strain the soup through a fine-mesh sieve if desired. Return the blended soup to a pot and simmer for 10 minutes to let the flavors meld.

Safety Tip: Let the vegetables cool slightly before blending, and don’t fill your blender more than halfway when working with hot liquids. You may need to blend in batches.

If you enjoy blended soups, you might also love our Vegan Coconut Rice Pudding for dessert – it’s another smooth, comforting dish!

Step 4: Make the Basil Oil

While the soup simmers, prepare the basil oil. In a blender, combine fresh basil leaves with 1/4 cup of extra-virgin olive oil. Blend until smooth, then drizzle over the Roasted Red Pepper and Tomato Soup just before serving.

The basil oil isn’t just for garnish – it adds a fresh, herbal note that perfectly complements the smoky sweetness of the roasted vegetables. For another recipe that uses fresh herbs beautifully, check out our Shrimp and Avocado Lettuce Wraps.

According to Pass Me Some Tasty, the combination of roasted peppers and tomatoes creates one of the most flavorful soup bases you can make at home.

4. Serving Suggestions

This Roasted Red Pepper and Tomato Soup pairs beautifully with:

• Crusty artisan bread or garlic bread for dipping
• A dollop of Greek yogurt or crème fraîche
• A sprinkle of feta or goat cheese
• Our Roasted Chickpeas for added crunch and protein
• A simple green salad for a complete meal

For a heartier meal, serve it alongside our Oven-Baked Crispy Tofu for a vegetarian feast.

5. Storage Tips

Store leftover Roasted Red Pepper and Tomato Soup in an airtight container in the fridge for up to 4 days. The flavors actually improve after a day or two! Reheat gently on the stovetop or in the microwave, adding a splash of broth if it’s thickened too much.

The basil oil can be stored separately for up to a week in the refrigerator. Bring it to room temperature before drizzling over the reheated soup.

For more meal prep inspiration, check out our Protein-Packed Overnight Oats for easy breakfasts.

6. Health Benefits

This Roasted Red Pepper and Tomato Soup isn’t just delicious – it’s incredibly nutritious:

• Vitamin Powerhouse: Red peppers provide over 300% of your daily vitamin C needs per serving, while tomatoes offer lycopene, a powerful antioxidant.
• Heart Healthy: The olive oil provides monounsaturated fats that support cardiovascular health.
• Low Calorie: At about 150 calories per serving, it’s a guilt-free comfort food.
• Anti-inflammatory: Basil contains essential oils with anti-inflammatory properties.

For another antioxidant-rich treat, try our Frozen Yogurt Bark for dessert.

7. Variations

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce during blending.
• Creamy Version: Stir in 1/2 cup coconut milk or heavy cream for extra richness.
• Protein Boost: Top with grilled shrimp or shredded chicken for a heartier meal.
• Smoky Variation: Add 1/2 tsp chipotle powder with the smoked paprika.
• Cheesy Twist: Stir in 1/4 cup grated Parmesan before serving.

For those who love experimenting with flavors, our Protein Ice Cream offers another fun way to play with taste combinations.

8. Frequently Asked Questions

Q: Can I use jarred roasted red peppers?
A: Yes! If short on time, substitute with 2 cups of jarred roasted red peppers (drained). The flavor won’t be quite as deep, but it’s a great shortcut.

Q: Can I freeze this soup?
A: Absolutely! Freeze without the basil oil for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding fresh basil oil when serving.

Q: Can I make this soup in advance?
A: Yes, in fact the flavors develop more when made a day ahead. Store the soup and basil oil separately, then combine when serving.

Q: Is this soup vegan?
A: Yes, as written this recipe is completely plant-based. Just be sure to use vegetable broth rather than chicken broth.

9. Conclusion

This Roasted Red Pepper and Tomato Soup with Basil Oil is a celebration of simple, wholesome ingredients transformed into something extraordinary. The smoky, sweet, and tangy flavors, combined with the herbal freshness of basil oil, make it a standout dish that’s perfect for any occasion.

Whether you’re a seasoned cook looking for a new twist on classic tomato soup or a beginner wanting an impressive but easy recipe, this Roasted Red Pepper and Tomato Soup is foolproof and guaranteed to impress. The vibrant color makes it beautiful for entertaining, while the rich flavor satisfies even the pickiest eaters.

We’d love to hear how your soup turns out! Serve it as a starter for a special dinner or enjoy it as a light lunch with crusty bread. However you serve it, this soup is sure to become a regular in your recipe rotation. Try it tonight and savor every spoonful of this comforting, flavorful masterpiece! 🍅🔥🌿

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