Introduction
Indulge in the rich and comforting flavors of a homemade roasted red pepper and tomato soup. This delicious recipe combines an array of fresh vegetables and herbs, resulting in a vibrant dish that warms the soul. Perfect for a chilly day or as a light meal, serve it with crusty bread for a delightful experience.
Detailed Ingredients with measures
2 tablespoons olive oil
1 sweet onion, diced
2 celery stalks, diced
2 carrots, diced
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
½ cup white cooking wine (or vegetable broth)
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme leaves
2 jars (12 ounces each) roasted red peppers, drained
1 can (14.5 ounces) fire-roasted diced tomatoes
4 cups vegetable broth
2 tablespoons tomato paste
½ cup sour cream, plus more for garnish
Fresh basil leaves for garnish
Crusty bread for serving
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4-6
Prepare to tantalize your taste buds with this delightful roasted red pepper and tomato soup, a perfect combination of warmth and flavor. Enjoy!
Detailed Directions and Instructions
Step 1
Heat olive oil in a Dutch oven or large pot over medium heat.
Step 2
Add diced onion, celery, and carrots. Cook for about 5 minutes until onions are translucent and soft.
Step 3
Add minced garlic, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes to release flavors.
Step 4
Pour in white cooking wine (or vegetable broth) and scrape up any browned bits from the bottom of the pot.
Step 5
Stir in fresh basil and thyme.
Step 6
Add roasted red peppers, fire-roasted tomatoes, vegetable broth, and tomato paste.
Step 7
Bring to a gentle boil, then reduce heat and let simmer for 20-30 minutes until all vegetables are tender.
Step 8
Remove from heat. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer to a regular blender in batches.
Step 9
Blend in sour cream until the soup is silky and creamy.
Step 10
Serve each bowl with a swirl of extra sour cream and fresh basil leaves.
Step 11
Accompany with hot crusty bread.
Notes
Note 1
Feel free to adjust the level of spices according to your preference, particularly the red pepper flakes.
Note 2
The soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Note 3
To make the soup vegan, replace sour cream with a plant-based alternative and ensure the broth is vegetable-based.
Note 4
This soup pairs wonderfully with a variety of crusty breads, such as sourdough or ciabatta.
Cook techniques
Sautéing
This technique involves cooking the diced onion, celery, and carrots in olive oil over medium heat. It allows the vegetables to soften and develop flavors, which forms the base for the soup.
Deglazing
After sautéing, adding white cooking wine (or vegetable broth) helps lift any browned bits stuck to the bottom of the pot. This enhances the overall flavor of the dish.
Simmering
After adding all the remaining ingredients, bring the mixture to a gentle boil and then reduce the heat to let it simmer. This allows the flavors to meld and the vegetables to become tender.
Blending
Using an immersion blender or a regular blender to blend the soup creates a smooth texture. This step is essential for achieving the creamy consistency of the soup.
Garnishing
Serving the soup with a swirl of sour cream and fresh basil leaves adds visual appeal and enhances flavor.
Serving
Pairing the soup with hot crusty bread makes for a complete and satisfying meal.
FAQ
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables, but the texture may differ slightly.
Is it possible to make this soup without wine?
Yes, you can substitute the white cooking wine with vegetable broth for a non-alcoholic version.
Can I store leftovers?
Yes, the soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze the soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt or a plant-based alternative if you’re looking for a dairy-free option.
Conclusion
This creamy roasted red pepper and tomato soup is a delightful combination of flavors, offering a comforting and nourishing meal perfect for any occasion. The blend of fresh herbs, roasted peppers, and fire-roasted tomatoes creates a rich depth, while the sour cream adds a velvety texture. Serve with crusty bread for a satisfying dining experience.
More recipes suggestions and combination
Roasted Vegetable Pasta
Combine roasted red peppers, zucchini, and cherry tomatoes with your favorite pasta. Toss with olive oil, garlic, and fresh basil for a light, flavorful dish.
Vegetable Curry
Use the same base of sautéed onions, garlic, and spices, then add in coconut milk and assorted vegetables like bell peppers, broccoli, and peas for a warm curry.
Stuffed Peppers
Blend roasted red peppers with quinoa or rice, black beans, and spices. Stuff them into bell peppers, then bake until tender for a nutritious meal.
Tomato Basil Bruschetta
Mix diced tomatoes with fresh basil, olive oil, and balsamic vinegar. Serve on toasted bread for a refreshing appetizer or snack.
Chickpea Salad
Combine chickpeas, diced cucumber, tomatoes, and a dressing of olive oil, lemon, and herbs for a filling and nutritious salad.
Vegetable Stir-Fry
Sauté various vegetables such as broccoli, bell peppers, and carrots in a bit of oil. Add soy sauce and garlic for flavor, serving over rice or noodles.
Roasted Red Pepper Hummus
Blend roasted red peppers with chickpeas, tahini, garlic, and lemon juice for a creamy dip perfect with pita chips or vegetable sticks.
