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Roasted Red Pepper and Tomato Soup Recipe

The best Italian roasted red pepper and tomato soup from scratch made with smoked paprika and finished with a luscious drizzle of parsley or basil pesto, garnished with rustic chunks of roasted peppers and toastedย pine nuts.

Roasted Red Pepper and Tomato Soup with Parsley Pesto and Smoked Paprika

Jump to Recipe

Healthy, creamy, insanely delicious and comforting but without any heavy cream addition at all. Easy to make, paleo, gluten free and vegan, even better than Trader Joeโ€™s, theyย seriouslyย can bring it ๐Ÿ˜‰
ย 
Ideally youโ€™d be roasting your own peppers for this, but I wonโ€™t judge If you go for the jarred kind to keep it simple and save some time on a Tuesday. So long as you donโ€™t forget the Smoked Paprika (<โ€”amazon affiliate). Magic in a jar, i could not live without it, such a quick and easy way to add deep, fire roasted flavor to your homemade dishes.

Vegan Roasted Red Pepper and Tomato Soup with Pesto and Smoked Paprika

The cool cousin of my creamy San Marzano tomato soup, this roasted red pepper and tomato version is the one you really want to bring to the party! It might still beg for a crusty grilled cheese sandwich to go with, but who’s complaining, right ?!

Healthy Roasted Red Pepper Tomato Soup with Pesto and Smoked Paprika

Hereโ€™s How to Jazz it Up:ย 

topย with smokedย gouda or feta cheese
mini ricotta meatballsย 
ricotta gnocchi
make it spicy with red pepper flakes
stir in some cooked quinoa at the very end.

Roasted Red Pepper Tomato Soup with Pesto and Smoked Paprika

ROASTED RED PEPPER TOMATO SOUP
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Roasted Red Pepper and Tomato Soup Recipe

An easy, healthy, roasted red pepper tomato soup drizzled with swirls of parsley pesto, loaded with flavor and beautiful rustic textures and smoky flavors.
Course Soups
Cuisine Italian
Keyword roasted pepper soup, tomato soup
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 338kcal
Author Florentina

Ingredients

  • 1/2 yellow onion -diced
  • 4 cloves garlic -thinly sliced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 5 bell peppers (you can substitute with the jarred roasted variety))
  • 28 oz canned whole San Marzano tomatoes
  • 1 bay leaf
  • pinch sea salt + more to taste
  • 1 splash red wine vinegar
  • 1/2 tsp red pepper flakes + more
  • 2 1/2 cups filtered water
  • 1/4 cup toasted pine nuts (for garnish)

Parsley or Basil Pesto

  • 1/2 bunch flat leaf Italian parsley or basil leaves (picked through)
  • 1/3 cup extra virgin olive oil
  • 1/3 cup pine nuts -toasted
  • 2 cloves garlic -grated
  • zest from 1 small lemon
  • a good squeeze of lemon juice
  • 1 pinch sea salt (to taste)

Instructions

  • Roast the bell peppers on a hot cast iron plate until charred all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle. Peel and discard the skins and the core. Reserve one of the roasted peppers and tear it into rustic pieces. Set aside. Puree the rest in a small food processor with a splash of olive oil and a splash of red wine vinegar until a chunky sauce forms. Set aside.
  • Heat up 3 tbsp of the olive oil in an enameled cast iron pot on medium low flame. Sautรฉ the onion with a pinch of sea salt until softened and begins to get a little color. Add the red pepper flakes, bay leaf and garlic and sautรฉ an additional minute making sure not to burn the garlic. Stir in the purred roasted peppers and smoked paprika.
  • Transfer the canned tomatoes to a bowl and using your hands crush them into rustic chunks and add them to the soup pot. Stir and pour in the water. Bring to a gentle simmer and partially cover with a lid. 
    Allow the soup to cook gently for about 45 minutes until the flavors have married and desired consistency is achieved. Adjust seasonings to your taste with sea salt. Serve hot with the reserved pepper pieces and drizzles of pesto. Garnish with the toasted pine nuts, fresh parsley and basil.

Parsley Pesto

  • Discard the tough stems from the parsley and add the top leaves to a bowl of a small food processor. Add the pine nuts, garlic and oil together with a pinch of sea salt and process until smooth. Transfer to a small bowl and stir in the lemon zest and juice. Adjust taste and texture to your preference with more lemon juice and olive oil.

Nutrition

Calories: 338kcal | Carbohydrates: 19g | Protein: 5g | Fat: 28g | Saturated Fat: 3g | Sodium: 194mg | Potassium: 696mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3465IU | Vitamin C: 140.8mg | Calcium: 63mg | Iron: 3mg

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Filed Under: Dinners, Gluten Free, Soups + Stews, Vegan, Vegetarian Tagged With: Best Italian recipes, Best Soup Recipes, Best Tomato Soups, Easy Italian Recipes, Easy Soup Recipes, Easy Tomato Soup, Homemade Tomato Soup, Italian Recipes, Italian Soup Recipes, Soup Recipes, Tomato Recipes, Tomato Soups

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Reader Interactions

Comments

  1. Sarah

    October 22, 2015 at 3:57 am

    5 stars
    I love the smell of roasted red peppers – it’s just such a comforting smell which makes this recipe even better because what’s more comforting than a warm bowl of soup? This looks lovely- and I love the pesto too!

    Reply
    • Florentina

      October 22, 2015 at 9:11 pm

      You gotta have the pesto drizzle, no way around it, such a happy combo with the soup. xo’s

      Reply
  2. Margie Mazeffa

    February 25, 2017 at 9:59 am

    5 stars
    This soup is amazing.

    Reply
    • Florentina

      February 25, 2017 at 8:11 pm

      Thank you Margie ๐Ÿ™‚ Definitely one of my favorite soups ever! ~ Florentina

      Reply
  3. William McIntosh

    January 13, 2020 at 7:30 am

    In your introduction you say – “The best Italian roasted red pepper and tomato soup from scratch made with smoked paprika and finished with a luscious drizzle of parsley or basil pesto, garnished with rustic chunks of roasted peppers and toasted pine nuts. – You also say, with a link to AMAZON…So long as you donโ€™t forget the Smoked Paprika.
    So please help – obviously the recipe ingredient list is missing “smoked paprika”. What amount of smoke paprika are you using for the recipe and at what time is it added?

    It would also be nice to have a “contact” address for the web site, if one wanted to reach out to you and not just a comment section for each recipe.

    I look forward to you reply.

    Mac

    Reply
    • Florentina

      January 13, 2020 at 9:27 am

      Hi William, sorry about the trouble, there was an error in the recipe card. You will need one tablespoon of smoked paprika or to your taste. There is a contact address on the About page ๐Ÿ™‚

      Reply
  4. William McIntosh

    January 13, 2020 at 10:39 pm

    Thank you for your quick reply and the correction, much appreciated…now time to try…recipe sounds delicious.
    Thanks Again.

    Reply

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Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

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