Roasted Red Pepper and Tomato Soup

21 Dec

It’s getting cold here in the Northeast…that means it’s time for soup! I found an easy red pepper and tomato soup recipe. I’ve modified it very slightly.

roasted red pepper and tomato soup



  • 3 red bell peppers, rinsed, stemmed, seeded, and halved
  • 3 tablespoons olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 can (28 oz.) whole San Marzano or other pear or plum tomatoes
  • 1 tablespoon paprika
  • 3 cups vegetable or chicken broth
  • 2 teaspoons fresh lemon juice
  • Salt and pepper
  • Plain yogurt


  1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes.
  2. Let cool, uncovered, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving any juices.
  3. In a large pot, over medium heat, add  olive oil and onion. Stir often until onion is soft, about 5 minutes.
  4. Add the garlic and stir until translucent, 1 to 2 minutes.
  5. Add the roasted peppers and tomatoes, along with their juices, and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.
  6. Remove from heat. Using a hand blender, purée the soup until smooth (or you can use a food processor or blender).
  7. In the pot, stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste.

Serving Tips

  • Optional: add roasted corn to add sweetness.
  • Serve in cups or bowls and garnish with a dollop of plain yogurt and parsley or cilantro.
  • Make soup up to 3 days ahead. Store airtight in the refrigerator.

Original recipe here.

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