Creamy Tomato Roasted Pepper (Printable version)

Velvety blend of tomatoes and roasted peppers finished with rich cream, perfect for any meal.

# What You'll Need:

→ Vegetables

01 - 2 large red bell peppers
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 carrot, peeled and sliced
05 - 1 can (14 oz) diced tomatoes

→ Liquids

06 - 3 cups vegetable broth
07 - 1/2 cup heavy cream

→ Spices and Seasonings

08 - 2 tbsp olive oil
09 - 1 tsp smoked paprika
10 - 1/2 tsp dried thyme
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

→ Garnish

13 - Fresh basil leaves
14 - Croutons

# How to Prepare:

01 - Preheat oven to 425°F. Place red bell peppers on baking sheet and roast for 20 to 25 minutes, turning occasionally, until skins are blistered and charred.
02 - Transfer roasted peppers to a bowl and cover with plastic wrap. Let steam for 10 minutes. Peel off skins, remove seeds, and roughly chop.
03 - In a large pot, heat olive oil over medium heat. Add chopped onion, sliced carrot, and minced garlic; sauté for 5 to 6 minutes until softened.
04 - Add chopped roasted peppers, diced tomatoes with juices, smoked paprika, dried thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Remove from heat. Purée the soup using an immersion blender or in batches with a countertop blender until smooth.
07 - Stir in heavy cream and warm gently over low heat for 2 to 3 minutes without boiling. Adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh basil leaves and croutons if desired. Serve hot.

# Expert advice:

01 -
  • The natural sweetness of roasted red peppers shines through without any added sugar, making this feel indulgent without being heavy.
  • It's a weeknight dinner that impresses—roasting peppers feels like you've done something special, but the whole process is genuinely simple.
  • One pot, one blender, minimal cleanup, and you've got four generous servings of restaurant-quality soup.
02 -
  • The roasting step is non-negotiable. Yes, you can use jarred roasted peppers in a pinch, but roasting fresh peppers yourself creates a depth of flavor that's impossible to replicate any other way.
  • Don't skip the steaming step after roasting. It's the difference between struggling to peel charred skin and having it slip off like butter.
  • Never let the blended soup boil after you add the cream. Gentle heat only, or you risk the cream separating and looking broken.
  • Taste constantly as you cook. Tomato products vary wildly in acidity and salt, so you're the final judge of seasoning.
03 -
  • Char those peppers aggressively. The blackened bits aren't burnt—they're flavor bombs. Don't be afraid of dark skin.
  • If you don't have an immersion blender, a regular blender works just fine. Just let the soup cool slightly and blend in batches, about halfway full each time, and hold the lid on firmly with a kitchen towel while blending hot liquid.
  • The smoked paprika is genuinely transformative. It's the ingredient that makes people ask what your secret is. Don't leave it out.

Go Back