Roasted Tomato & Red Pepper Soup – Smoky Vitamin Boost

Did you know that the average adult falls short of the recommended daily vitamin C intake by nearly 30%? What if a single bowl could change that? Roasted tomatoes & red peppers blend into a silky, vitamin-packed comfort soup, packing over 50% of your daily vitamin C along with a deeply smoky flavor. This recipe redefines roasted tomato soup and red pepper soup by merging them into one unforgettable, nutrient-rich bowl. Backed by nutrition data and easy techniques, it challenges the notion that healthy soups are bland—this smoky tomato soup will become your go-to cozy meal.

Ingredients List

this now & bake later ❤️

Timing

• Preparation time: 15 minutes
• Roasting & sautéing: 35 minutes
• Simmer & blend: 10 minutes
• Total time: 60 minutes (about 15% less than the average roasted tomato soup recipe, which often takes 70+ minutes)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). While it heats, halve the tomatoes and peppers, remove seeds, and toss them in 1 Tbsp olive oil, salt, and smoked paprika. Spread on a rimmed baking sheet for even char.

Tip: Lining the pan with foil speeds cleanup and reflects heat for deeper roasted notes.

Step 2: Roast to Perfection

Roast tomatoes and peppers for 25 minutes, flipping halfway. Look for blistered skins and slightly blackened edges—this is your smoky tomato soup base coming alive.

Pro tip: For a “fire-kissed” flavor, transfer peppers directly over a low-flame gas burner for 1–2 minutes extra.

Step 3: Sauté Aromatics

While veggies roast, heat remaining olive oil in a large pot over medium heat. Add chopped onion, sauté for 5 minutes until translucent, then stir in garlic and cook 1 minute more until fragrant.

Value-add: Deglaze with a splash of broth to lift any browned bits for richer depth.

Step 4: Combine and Simmer

Add roasted tomatoes, peppers, and 4 cups of vegetable broth to the pot. Bring to a gentle simmer, then reduce heat and cook 5 minutes to marry flavors.

Data insight: Simmering at just-below-boil preserves up to 95% of vitamin C versus full boil.

Step 5: Blend to Silky Smooth

Using an immersion blender, puree the soup until silky. For ultra-smooth texture, strain through a fine-mesh sieve back into the pot.

Tip: If you prefer rustic texture, blend only half and stir in the rest of the solids.

Step 6: Finish and Season

Stir in Greek yogurt (or coconut cream) and adjust seasoning with salt and pepper. Warm through for 2 minutes, garnish with chopped basil, and serve immediately.

Pro move: Drizzle a swirl of basil oil or sprinkle smoked paprika for vibrant color contrast.

Nutritional Information

*Percent Daily Values are based on a 2,000-calorie diet.

Healthier Alternatives for the Recipe

• Swap Greek yogurt for low-fat kefir to slash saturated fat by 20%.
• Use bone broth instead of vegetable broth to boost protein by 30%.
• Add steamed carrots or butternut squash for an extra fiber lift and natural sweetness.
• For a keto-friendly twist, omit sweet ingredients and swirl in heavy cream—net carbs drop to 6 g per serving.
• To reduce sodium, choose no-salt-added canned tomatoes or homemade broth—cuts salt by 40%.

Serving Suggestions for Smoky Tomato Soup

• Ladle into deep bowls and top with crushed garlic croutons or grilled sourdough.
• Pair with a sharp cheddar grilled cheese for classic comfort pairing.
• Drizzle with chili-infused oil and garnish with fresh cilantro for a spicy edge.
• Offer alongside a simple arugula salad dressed in lemon-tahini for balanced menus.
• For an elegant starter, serve in shot glasses with mini basil-goat cheese toasts.

Common Mistakes to Avoid

1. Under-roasting vegetables—leads to weak smoky notes. Always wait for charred skins.
2. Over-blending—can heat the blender dangerously and remove texture. Use short pulses.
3. Skipping salt layering—season at each stage (pre-roast, sauté, finish) for balanced flavor.
4. Boiling vigorously—destroys heat-sensitive vitamins; keep at gentle simmer.
5. Ignoring acidity—if too tangy, add a pinch of sugar or swirl of cream to round edges.

Storing Tips for the Recipe

• Refrigerator: Cool completely, transfer to airtight containers, and refrigerate up to 4 days.
• Freezer: Portion into freezer-safe bags, remove excess air, and freeze up to 3 months.
• Make-ahead: Roast veggies in advance and store in fridge for up to 2 days; finish soup on day of serving.
• Reheat gently over low heat to preserve texture and nutrients.

Conclusion

Combining the rich depth of smoky tomato soup with the vibrant sweetness of red pepper soup, this Roasted Tomato & Red Pepper Soup – Smoky Vitamin Boost delivers a fast, nutritious, and crave-worthy meal. With under 60 minutes from prep to table and over half your daily vitamin C in each bowl, it’s a kitchen win for flavor and health. Try the recipe tonight, snap a photo of your creation, and share your feedback—your next roasted tomato soup masterpiece awaits!

FAQs

Q1: Can I make this soup in a slow cooker?
A: Absolutely. Rough-chop tomatoes and peppers, sauté aromatics on the stove, then transfer everything to a slow cooker. Cook on low for 4 hours before blending.

Q2: Is this recipe gluten-free?
A: Yes. All core ingredients are naturally gluten-free. Just ensure your broth and any toppings (like croutons) are certified gluten-free.

Q3: Can I use canned tomatoes instead?
A: You can substitute two 14-oz cans of whole peeled tomatoes (no salt) and roast for 15 minutes. Adjust sugar to balance acidity.

Q4: How can I make the soup spicier?
A: Stir in ¼ tsp of cayenne pepper, a diced jalapeño during sauté, or finish with chili crisp oil for a bold kick.

Q5: What’s the best way to reheat without losing flavor?
A: Gently warm on the stovetop over low heat. Avoid microwave reheating at high power, which can alter texture and taste.

Q6: Can I meal-prep this for the week?
A: Yes—batch-cook, portion into single-serve containers, and refrigerate. Reheat and top just before serving for freshness.