Another vote yes. I’ve made tomato soup with red pepper and it’s very good. To get more flavor, sauté or roast the peppers before adding then to the soup.
It should work great. I frequently make batches of tomato sauce with the addition of roasted peppers.
This also follows the concept of "what grows together goes together" since both tomatoes and peppers were native New World crops (Mexico & Central America).
Knowing the indigenous regions of food ingredients is often very helpful in finding natural affinities and pairings as cooks hundreds (sometimes thousands) of years ago found preparations that compliment and marry those components well.
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To get more flavor, sauté or roast the peppers before adding then to the soup.
This also follows the concept of "what grows together goes together" since both tomatoes and peppers were native New World crops (Mexico & Central America).