Creamy Tomato Roasted Pepper Soup (Printable)

Velvety tomato soup with roasted peppers, fresh basil, and a touch of cream.

# What you'll need:

→ Vegetables

01 - 2 large red bell peppers
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, minced
04 - 28 oz canned whole tomatoes, drained
05 - 1 medium carrot, peeled and diced

→ Liquids

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

→ Herbs & Seasonings

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1 teaspoon sugar
11 - Salt and freshly ground black pepper, to taste
12 - 1/2 cup fresh basil leaves, plus extra for garnish

# Directions:

01 - Preheat oven to 425°F. Arrange red bell peppers on a baking sheet and roast for 20 to 25 minutes, turning occasionally, until skins are blackened and blistered.
02 - Transfer hot peppers into a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off charred skins, remove seeds, and roughly chop the flesh.
03 - Heat olive oil in a large pot over medium heat. Add onion and carrot; sauté for 5 to 6 minutes until soft. Add garlic and cook for 1 minute.
04 - Stir in chopped roasted peppers, canned tomatoes, smoked paprika, and sugar. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes.
06 - Remove pot from heat. Add fresh basil leaves and blend the soup until completely smooth using an immersion blender.
07 - Stir heavy cream into the soup. Taste and adjust salt and pepper if necessary.
08 - Ladle soup into bowls and garnish with extra basil leaves before serving hot.

# Expert Suggestions:

01 -
  • The roasted peppers add a subtle smokiness that makes canned tomatoes taste like you grew them yourself.
  • It comes together in under an hour, but tastes like you spent the whole day on it.
  • Somehow both comforting and elegant enough to serve to guests without apology.
02 -
  • The plastic wrap trick actually works: steaming loosens the pepper skin so much better than any peeling method, and you'll waste far less of the flesh.
  • Don't over-blend; stopping just before it becomes perfectly smooth gives a slightly more interesting texture that still feels elegant.
03 -
  • Keep your basil separate and add it only after blending; this keeps it bright green and fresh-tasting instead of turning dark and slightly musty.
  • Taste as you go when adjusting cream and seasoning; what feels right changes slightly depending on your specific tomatoes and broth.

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