Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

Roasting fresh red bell peppers concentrates their sweetness and adds depth to this smooth tomato soup. A potato provides body without requiring cream, while smoked paprika adds a gentle savory note. The recipe gives a fixed pepper quantity and yield, resolving the uncertainties in the brief original page.

Equipment and timing

• Rimmed baking sheet
• Large saucepan or Dutch oven
• Immersion blender or countertop blender

Yield: 6 servings, about 1 1/3 cups each
Preparation: 15 minutes
Cooking: 40 minutes
Oven: 425°F/220°C

Ingredients

• 4 large red bell peppers, seeded and quartered
• 1 medium yellow onion, cut into wedges
• 4 garlic cloves, unpeeled
• 1 tablespoon olive oil
• 1 small Yukon Gold potato, peeled and diced
• 1 can (28 ounces) crushed tomatoes
• 3 cups low-sodium vegetable broth, plus more as needed
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 3/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 teaspoons red-wine vinegar
• Chopped basil or parsley, optional

Method

1. Heat the oven to 425°F/220°C. Arrange peppers skin-side up, onion, and unpeeled garlic on the baking sheet. Drizzle with oil and turn the onion to coat.
2. Roast for 22 to 28 minutes, until the pepper skins are blistered and the onion edges are browned. Cool for 5 minutes. Peel the garlic. Loose blackened pepper skin may be removed, but complete peeling is unnecessary.
3. Transfer the roasted vegetables and garlic to the pot. Add potato, tomatoes, broth, paprika, thyme, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Cover partly and cook for 15 to 18 minutes, until the potato crushes easily with a fork.
4. Blend with an immersion blender until smooth. If using a countertop blender, work in small batches, remove the center cap, cover the opening with a towel, and allow steam to escape.
5. Return the soup to low heat. Stir in vinegar and enough additional broth to reach the desired consistency. Simmer for 2 minutes, taste, and adjust seasoning. Garnish with herbs.

Flavor and texture notes

Only red, orange, or yellow peppers provide the intended sweetness; green peppers make the soup more bitter. For a silkier result, pass the blended soup through a fine-mesh sieve. A pinch of red-pepper flakes adds heat. If using jarred roasted peppers, drain 24 ounces and begin with the simmering step, but taste before adding salt.

The potato pieces should be no larger than 1/2 inch so they soften within the stated time. If the soup tastes sharply acidic, simmer it uncovered for another 5 minutes before adjusting seasoning. A spoonful of plain yogurt can be added at the table, but should not be boiled.

Storage

Cool promptly and refrigerate in covered shallow containers for up to 4 days. Reheat to a full simmer, stirring often. Freeze for up to 3 months, leaving room for expansion, and thaw overnight in the refrigerator. If the soup separates, whisk or blend briefly after reheating.