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, then garnished with rustic chunks of roasted peppers and toasted pine nuts. An Irresistible recipe to add to your fall repertoire!
Roasted Red Pepper Tomato Soup
Healthy, creamy, insanely delicious and comforting but without any heavy cream addition at all. Easy to make from scratch, gluten free, paleo and totally vegan, this soup is even better than Trader Joe’s version, I said what I said!
Ideally you’d be roasting your own bell peppers for this, but I won’t judge if you reach for the jarred kind to keep it simple and save some time on a Tuesday. So long as you don’t forget the Smoked Paprika (<—amazon affiliate) it’s going to be delicious. Magic in a jar, I couldn’t live without this spice, such a quick and east way to add lightly smoky depth of flavor to your homemade dishes. Soups, stews, sauces, it really elevates their flavor.
The cool cousin of my creamy San Marzano Tomato Soup, this roasted pepper and tomato version is the one you really want to bring to the party. It might still beg for a piece of Focaccia, Italian crusty bread or torn pieces of grilled and garlic rubbed bruschetta, like an elevated Ribollita, go all out!
A great make ahead recipe, the soup reheats beautifully and taste even better the next day. Keeps well in the fridge up to 5 days but could also be frozen in individual lidded containers and thawed out overnight in the fridge. Might want to cook a double batch of this goodness.
ways to jazz it up…
- top with smoked gouda or dairy free feta cheese crumbles
- mini ricotta meatballs
- ricotta gnocchi
- make it spicy with red pepper flakes
- stir in some leftover quinoa at the very end.
Soup Recipes
- Italian wedding Soup
- Best Minestrone
- Creamy Mushroom Soup Recipe
- Mushroom Stew
- Pasta e Ceci
- Zuppa Toscana
- Dairy Free Potato Soup
- Vegetable Noodle Soup
- Pappa al Pomodoro
- Broccoli Spinach Soup.
Roasted Red Pepper and Tomato Soup
Ingredients
- 1/2 yellow onion diced
- 4 cloves garlic thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp smoked paprika
- 5 red 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 to taste
- 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 little 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.5 red bell peppers, 1 splash red wine vinegar
- Heat up 3 tbsp of the olive oil in an enameled cast iron pot on medium low flame. Sauté 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 sauté an additional minute making sure not to burn the garlic. Stir in the purred roasted peppers and smoked paprika.1/2 yellow onion, 4 cloves garlic, 3 tbsp extra virgin olive oil, 5 red bell peppers, 1 bay leaf, pinch sea salt, 1/2 tsp red pepper flakes, 1 tbsp 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.28 oz canned whole San Marzano tomatoes, 2 1/2 cups filtered water, 1/4 cup toasted pine nuts
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.1/2 bunch flat leaf Italian parsley or basil leaves, 1/3 cup extra virgin olive oil, 1/3 cup pine nuts, 2 cloves garlic, a good squeeze of lemon juice, 1 pinch sea salt, zest from 1 small lemon
Notes
- Storage - The soup reheats beautifully and taste even better the next day. Keeps well in the fridge up to 5 days but could also be frozen in individual lidded containers and thawed out overnight in the fridge. Might want to cook a double batch of this goodness.
Nutrition
You’ll also love…
Roasted Tomato Soup
Tomato Gazpacho
Italian Vegetable Farro Soup
