Description
A silky, weeknight-friendly tomato soup boosted with roasted red peppers for natural sweetness and a gorgeous sunset hue. It blends ultra-smooth, reheats and freezes like a champ, and welcomes any garnish—from basil ribbons and olive oil to crunchy croutons or feta.
Ingredients
2 tbsp extra-virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, sliced
1 tsp dried oregano (or 1 tbsp fresh)
¼ tsp red pepper flakes (optional)
1 can (28 oz) crushed or fire-roasted tomatoes
1 jar (12–16 oz) roasted red peppers, drained (about 1½ cups)
2 cups low-sodium vegetable stock
½ tsp smoked paprika
½–¾ tsp fine sea salt, to taste
Freshly ground black pepper
¼ cup heavy cream or half-and-half (optional; see DF option)
8–10 fresh basil leaves, torn (optional)
To serve: croutons, olive oil drizzle, or crumbled feta
Instructions
Warm oil in a heavy pot over medium heat. Add onion + pinch of salt; cook 5–7 min until translucent.
Add garlic, oregano, and red pepper flakes; cook 30–45 sec to bloom. Stir in smoked paprika.
Add crushed tomatoes; scrape up any browned bits.
Add roasted red peppers and stock. Bring to a gentle simmer and cook 10 min.
Off heat, blend until perfectly smooth (immersion blender, or batches in a vented countertop blender).
Return to pot; stir in cream if using. Season with salt and pepper. Balance to taste (pinch of sugar for acidity, splash of vinegar or lemon if too sweet).
Serve with olive oil, herby croutons, or feta; add basil if you like.
Notes
Must-haves: tomatoes, roasted peppers, onion, stock. Flexible: cream, basil, toppings.
Substitutions: shallot for onion; add a celery rib; roast fresh bell peppers if no jar; whole peeled tomatoes (crush by hand); dairy-free—skip cream and finish with olive oil or a little coconut milk; parsley or thyme instead of basil.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Equipment: Dutch oven/soup pot; immersion or countertop blender.
Make-ahead/Storage: Blend first; add cream later. Fridge 3–4 days; freeze (without cream) up to 3 months. Reheat gently with a splash of stock/water.
Light/Creamy: For lighter, skip cream, add lemon + olive oil; or blend in a handful of white beans. For creamier, stir in cream off heat or tempered yogurt.
Serve with: grilled cheese, garlic bread, or a lemony green salad.
Scaling: Double in a 6–7 qt pot; simmer +3–5 min; blend in batches.
Troubleshooting: Too salty—dilute + lemon; too bland—salt + lemon, bloom more paprika; too thin—reduce or blend in beans.
Variations: Lemony Herb (lemon + dill/parsley); Spicy Chipotle (chipotle + touch of honey, finish with lime); Creamy Parmesan (stir in grated parm + splash of cream).
Chef tip: Salt in stages (onions → after blending → at finish). Full blending = biggest flavor upgrade.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot + blender
- Cuisine: American