When tomatoes meet roasted bell peppers, magic happens. This Tomato Pepper Soup combines the natural sweetness of colorful bell peppers with the bright acidity of tomatoes, creating a soup that's both visually stunning and deeply satisfying. The roasting process caramelizes the peppers' sugars, adding a smoky complexity that elevates this simple soup to something special.
Why This Recipe Works
Roasting the peppers is the key to exceptional flavor. High heat transforms the peppers, concentrating their natural sugars and adding charred, smoky notes that complement the tomatoes perfectly. Using a mix of red, yellow, and orange peppers creates a beautiful sunset-colored soup with more complex flavor than a single variety would provide.
The Nutritional Powerhouse
This soup is a vitamin C champion. Bell peppers are one of the highest food sources of vitamin C—a single red pepper contains more than an orange. When combined with tomatoes' lycopene and vitamin A, this colorful soup becomes a genuine immune-boosting powerhouse. It's comfort food that's actually good for you.
Step-by-Step Guide
Start by preheating your oven to 450°F—the high heat is essential for proper charring. Halve the peppers and remove seeds and stems, then place them cut-side down on a baking sheet along with quartered onion and whole garlic cloves. A drizzle of olive oil helps the vegetables roast evenly.
After 25 minutes, the peppers should have charred spots on the skin and be completely soft. Transfer everything—including any accumulated juices—to your soup pot. The charred bits add flavor, so don't worry about scraping them off.
A brief simmer melds the flavors before blending. For the smoothest texture, blend for a full 2-3 minutes. The cream is optional but adds lovely richness and a beautiful color when stirred in.
Serving Suggestions
Serve this colorful soup with crusty bread for dipping, or pair it with a grilled cheese sandwich for a satisfying meal. The sweet, smoky flavor also pairs wonderfully with Spanish cuisine—try it alongside crusty bread rubbed with garlic and tomato.
Variations to Try
- Spanish romesco style: Add almonds and sherry vinegar before blending
- Smoky chipotle: Add a chipotle pepper in adobo for extra smokiness
- Mediterranean: Add feta cheese crumbles and olives as garnish
- Protein boost: Serve with a poached egg on top
Tomato Pepper Soup
Nutrition (per serving)
Ingredients
Instructions
- Roast vegetables. Preheat oven to 450°F. Halve and seed the bell peppers. Place on a baking sheet with onion quarters and garlic cloves. Drizzle with olive oil and roast for 25 minutes until charred.
- Combine ingredients. Transfer roasted vegetables to a large pot. Add crushed tomatoes, vegetable broth, smoked paprika, and cumin.
- Simmer. Bring to a boil, then reduce heat and simmer for 15 minutes to meld flavors.
- Blend and finish. Use an immersion blender to puree until smooth. Stir in cream and heat through without boiling.
- Season and serve. Season with salt and pepper. Ladle into bowls and garnish with fresh basil and a drizzle of olive oil.
Recipe Notes
- Use a colorful mix of red, yellow, and orange peppers for the best flavor and appearance
- Jarred roasted peppers work in a pinch—use 2 cups drained
- For vegan, substitute coconut cream or omit cream entirely
Frequently Asked Questions
What peppers are best for tomato pepper soup?
Red, yellow, and orange bell peppers work best because they're sweeter than green peppers. A colorful mix creates the most visually appealing soup with complex flavor. Red peppers are the sweetest choice.
Do I have to roast the peppers?
Roasting is highly recommended—it caramelizes the peppers' sugars and adds smoky depth. Raw peppers will work but the soup will lack the characteristic roasted flavor that makes this recipe special.
Can I use jarred roasted peppers?
Yes! Use about 2 cups of drained jarred roasted red peppers. This significantly reduces prep time. Look for peppers packed in water rather than oil for the cleanest flavor.
Is tomato pepper soup high in vitamin C?
Yes! Bell peppers are one of the highest food sources of vitamin C—one red pepper contains more than an orange. Combined with tomatoes, this soup is excellent for immune support.
How do I make this soup vegan?
Simply use coconut cream instead of heavy cream, or omit the cream entirely. The roasted peppers and tomatoes are flavorful enough that the soup is delicious without any cream at all.