Spicy Roasted Red Pepper and Tomato Soup

By • January 22, 2013 • 1 Comments

18 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I created this soup to be a more interesting version of classic, comforting tomato soup. I upped the flavor with some roasted red pepper and roasted garlic, and added some heat with a pinch of spicy chili flakes. The result was not only flavorful and comforting, but its beautiful red-orange hue was nice change from all the wintery brown food I’ve been eating lately!Culinary Colleen

Serves 2

  • 2 large red bell peppers
  • 3 cloves of garlic
  • .5 small onion, roughly chopped
  • 6 canned plum tomatoes
  • 1.5 cups vegetable stock (preferably homemade)
  • 1 handful fresh basil leaves
  • .5 teaspoons sherry vinegar
  1. Preheat oven to 450°F. Wrap the garlic along with a half tablespoon of the olive oil and a pinch of salt in foil. Drizzle a tablespoon of the olive oil over the peppers.
  2. Place both the peppers and garlic in the oven and cook until the peppers are soft and charred in some spots, about 35-40 minutes.
  3. Take any of the peel off of the peppers that comes off easily, but don’t worry about it being perfect because they’re just going to get pureed later.
  4. Heat the remaining olive oil over medium heat in a dutch oven. Add the onion, chili flakes, and some salt. Cook until the onions are soft, and then add the garlic, peppers, tomatoes, and vegetable stock. Cook for 20 minutes for the flavors to come together, breaking apart the tomatoes as they cook. Add most of the basil (reserving some for garnish) and puree the soup. Add the sherry vinegar and additional salt to taste.
  5. Serve with a drizzle of olive oil, fresh ground black pepper, and the remaining basil.
💬 View Comments ()

Comments (1) Questions (0)

Default-small
Default-small
A5a0e705-33ae-4f94-9201-55dad7ae1e0b.stringio

about 1 month ago Randy Crisp

I just made a triple batch today and it came out fantastic. I used about 80% stock as suggested but used all of the natural juices from peppers and some of the tomato juice from the cans as a replacement. I added about a tablespoon of chile flakes, which really balanced out the flavors perfectly. This soup took some time to make, but was well worth it. Thanks Colleen.