Creamy Tomato Roasted Red Pepper

There's something about roasting red peppers that turns a quiet afternoon in the kitchen into something almost meditative. The smell that fills the house as they char and blister reminds me of a dinner party I hosted years ago where a friend tasted this soup and asked for the recipe before even finishing the bowl. That moment stuck with me, and now whenever I make it, I'm reminded that the simplest combinations often taste the most memorable.

I learned to make this soup properly when my partner mentioned they'd been craving something warm and elegant for lunch, nothing too heavy. I roasted the peppers while they worked from home, and when they came to the kitchen halfway through, the aroma alone made them smile. That's when I realized this dish does something special—it announces itself before you even taste it.

Ingredients

• Red bell peppers (2 large): These are the backbone of the soup, and roasting them unlocks a deep, sweet flavor that raw peppers just can't match. Don't skip this step.
• Yellow onion (1 medium, chopped): It softens into the background and adds natural sweetness that rounds out the tomatoes beautifully.
• Garlic cloves (2, minced): Fresh garlic makes all the difference here—it adds a gentle sharpness that prevents the soup from tasting one-dimensional.
• Canned whole tomatoes (800 g): Use a good quality brand if you can, and drain them well so your soup isn't watery.
• Carrot (1 medium, peeled and diced): It dissolves into the blended soup and contributes a subtle earthiness and natural body.
• Vegetable broth (700 ml): This is your flavor foundation, so use broth you'd actually drink on its own.
• Heavy cream (120 ml): The final touch that makes the soup velvety and luxurious without being heavy.
• Olive oil (2 tbsp): Good quality oil matters here since it's one of the few ingredients you really taste.
• Smoked paprika (½ tsp): This adds depth and a whisper of smokiness that echoes the roasted peppers.
• Sugar (1 tsp): Just a tiny bit to balance the acidity of the tomatoes and bring out all the other flavors.
• Salt and freshly ground black pepper: Taste as you go and season generously at the end.
• Fresh basil leaves (15 g, plus extra for garnish): Add it after blending so it stays bright and fresh, and use the prettiest leaves for garnish.

Instructions

Roast the peppers until their skins blister:

Preheat your oven to 220°C and arrange the red peppers directly on a baking tray. Roast for 20 to 25 minutes, turning them halfway through, until the skins are blackened and blistered all over. The kitchen will smell incredible, and you'll know they're ready when they look almost charred.

Steam and peel the peppers:

Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. The steam loosens the skin, making it peel off easily without losing any of the sweet flesh underneath. Peel, remove the seeds, and chop the peppers into rough pieces.

Sauté the aromatics:

Heat olive oil in a large pot over medium heat, then add the chopped onion and carrot. Cook for 5 to 6 minutes, stirring occasionally, until they're soft and translucent at the edges. Add the minced garlic and cook for just 1 more minute until fragrant.

Build the base flavors:

Stir in the roasted red peppers, drained canned tomatoes, smoked paprika, and sugar. Season with salt and pepper, then cook for 5 minutes, stirring now and then so the flavors can get to know each other. This is where the soup really starts to come together.

Simmer to meld everything:

Pour in the vegetable broth, bring it to a boil, then reduce the heat and let it simmer uncovered for 15 minutes. The soup will deepen in color and the flavors will become more cohesive.

Blend until silky:

Remove the pot from heat and add the fresh basil leaves. Using an immersion blender, purée the soup until completely smooth and velvety. If you're using a regular blender, work in batches and be careful with the hot liquid.

Finish with cream:

Stir in the heavy cream, then taste and adjust the seasoning with more salt, pepper, or a pinch of sugar if needed. The cream should make the soup taste luxurious, not mask the flavors you've built.

Serve with warmth:

Ladle the soup into bowls and garnish generously with fresh basil leaves. Serve immediately while it's hot and steaming.

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I remember the first time someone brought a thermos of this soup to a winter picnic, and I realized then that comfort food doesn't have to be complicated or time-consuming. It was elegant enough to impress people who didn't realize how easy it actually was to make.

Why Roasted Peppers Matter So Much

The magic of this soup really does come from taking the time to roast the peppers properly. When you roast them until their skins are charred, the sugars caramelize and the flavor becomes deeper and almost sweet in a way that tastes nothing like a raw pepper. I've tried shortcuts before—blanching them or just using raw ones—and the soup turns into something completely different. The roasting step is what separates a good tomato soup from one that tastes like summer in a bowl.

Making It Your Own

This recipe welcomes experimentation in ways that feel natural and exciting. You can swap the heavy cream for coconut milk if you're vegan, or use cashew cream if you want something lighter. A tiny pinch of chili flakes at the end adds a whisper of heat without overwhelming the other flavors, and some people like to add a squeeze of lemon juice to brighten everything up just before serving. The soup is flexible enough to adapt to what you have in your kitchen but structured enough that it always comes out delicious.

Pairing and Serving Ideas

This soup is fancy enough to serve as a first course at dinner, but it's equally at home as a simple weeknight lunch with a piece of crusty bread. I love serving it in small bowls with a grilled cheese sandwich on the side, or with a small salad if I want to keep it lighter. The flavors are rich enough to stand on their own, but they also play beautifully with other Mediterranean dishes.

• Crusty sourdough bread or focaccia makes the perfect companion.
• A simple green salad with lemon vinaigrette balances the richness nicely.
• Serve it slightly cooler in summer as a gazpacho-style soup, and it's just as delicious.

Save

This soup has become one of those recipes I return to whenever I want to feel like I've made something special without spending hours in the kitchen. It's a reminder that the best meals are often the simplest ones, made with care and eaten with people you love.

Recipe Questions & Answers

→ Can I make this dairy-free?

Yes, substitute the heavy cream with coconut milk or a plant-based cream alternative for a dairy-free version.

→ How do I roast the bell peppers?

Place peppers on a baking tray and roast at 220°C (425°F) for 20–25 minutes, turning occasionally until skins are charred and blistered.

→ What can I serve with this?

Pair with crusty bread or a grilled cheese sandwich for a heartier meal.

→ Can I add extra spice?

Yes, add a pinch of chili flakes when sautéing the vegetables for a spicy kick.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.