There is nothing quite like fresh tomatoes straight off the vine for making this late summer fresh tomato soup. Roasted red peppers and sweet smoked paprika add just the right amount of natural smoky sweetness. If fresh tomatoes aren't in season, turn to the grocery shelf and use canned San Marzano tomatoes.
I've been known to turn to the packaged roasted red pepper and tomato soup at the grocery store, but with peppers, tomatoes and basil in season, why would I do that when I can make a fresh tomato soup? This delivers on "fresh taste" and is vegetable-forward -- use vegetable stock instead of chicken stock and make it vegan.
While I have a garden, my tomato harvest this summer has been a bit disappointing. Apparently there is someone on the other side of town with a greener thumb than mine and was so generous to offer up her harvest curbside! Jumped out of the car and onto those tomatoes. And then jumped on making this simple, healthy, fresh and flavorful soup. You should too.
Make a bunch and put it in the freezer for chillier days.🍅
Ingredients
- red bell peppers
- extra virgin olive oil
- yellow onion
- garlic cloves
- tomato paste
- fresh tomatoes (or canned San Marzano tomatoes0
- chicken or vegetable stock
- sherry vinegar
- smoked paprika
- granulated sugar
- kosher salt
- ground black pepper
- fresh basil
See recipe card for quantities.
Jump to RecipeInstructions
Preheat broiler. Place the peppers on a foil lined baking sheet.
Roast and turn the peppers under the broiler until skins are charred.
Remove to a bowl and cover with a kitchen towel or enclose in a brown bag to steam.
Rub off the skins, core and seeds. Reserve.
To skin tomatoes, carve and “X’ in the bottom of each and plunge into boiling water for 15 seconds. Remove with tongs. Starting at the “X”, peel off skins.
Heat oil in a large soup pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
Stir in garlic cloves and sauté until fragrant, about a minute. Stir in tomato paste.
Add tomatoes and cook over medium heat until tomatoes break down, about 10 minutes.
Add the reserved roasted red peppers, stock, sherry vinegar, smoked paprika, sugar, salt and pepper and bring to a boil.
Reduce heat and simmer for 30 minutes. Adjust seasoning.
Add basil.
Using a blender or immersion blender, blend soup in batches.
Serve with a drizzle of olive oil and a sprinkling of fresh basil or minced chives.
Hint:
For a creamier soup, add a half cup heavy cream or half-and-half -- or coconut milk.
It isn't necessary to remove the skins from the tomatoes. It really is a personal preference. You can even blend the soup and run it through a fine mesh strainer before blending in the basil.
Substitutions & Variations
- Vegan - I used chicken stock, but use vegetable stock and make it vegan
- Ratios - Play with the ratios. I used just over 2 pounds of tomatoes and about a pound of red peppers
- Sherry Vinegar - It isn't always readily available in some grocery stores, so substitute white wine vinegar or red wine vinegar. (I get my sherry vinegar on Amazon -- Avrum Sherry Vinegar, which is imported from Spain. I love sherry vinegar with tomatoes!)
- Basil - substitute 1 tablespoon of dried basil. Fresh and/or dried tarragon, oregano or thyme would also work -- all will require measurement adjustments and recommend replacing them "to taste"
- Make it creamy - For a creamier soup, add a half cup heavy cream or half-and-half -- or coconut milk. Or, swirl in a dollop of plain Greek yogurt.
- Make it smokier -- and spicier - Blend in a canned chipotle pepper with 1 teaspoon of the adobo.
Equipment
- soup pot
- immersion blender, blender or food processor
- baking sheet
Storage
Store in an airtight container in the refrigerator for up to five days. Store in a heavy zipper bag or airtight container in the freezer for up to four months. (If frozen, it may need to be reblended prior to serving.0
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Smoky Roasted Red Pepper and Tomato Basil Soup
Equipment
- soup pot
- immersion blender, blender or food processor
- baking sheet
Ingredients
- 2 red bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 garlic cloves minced
- ¼ cup tomato paste
- 2 pounds fresh tomatoes skins removed and cored (or 28-oz. can San Marzano tomatoes with juices)
- 3 to 4 cups chicken or vegetable stock
- 2 tablespoons sherry vinegar
- 1-½ teaspoons smoked paprika
- ½ teaspoon granulated sugar
- 1 teaspoon kosher salt plus more to taste
- 1 pinch ground black pepper
- ⅓ cup coarsely chopped basil plus more for garnish
- extra virgin olive oil for garnish
Instructions
- Preheat broiler. Place the peppers on a foil lined baking sheet. Roast and turn the peppers under the broiler until skins are charred. Remove to a bowl and cover with a kitchen towel or enclose in a brown bag to steam. Rub off the skins, core and seeds. Reserve.
- To skin tomatoes, carve and “X’ in the bottom of each and plunge into boiling water for 15 seconds. Remove with tongs. Starting at the “X”, peel off skins.
- Heat oil in a large soup pot over medium heat. Add onions and sauté until translucent, about 5 minutes. Stir in garlic cloves and sauté until fragrant, about a minute. Stir in tomato paste. Add tomatoes and cook over medium heat until tomatoes break down, about 10 minutes.
- Add the reserved roasted red peppers, stock, sherry vinegar, smoked paprika, sugar, salt and pepper and bring to a boil. Reduce heat and simmer for 30 minutes. Adjust seasoning. Add basil.
- Using a blender or immersion blender, blend soup in batches.
- Serve with a drizzle of extra virgin olive oil and garnish with fresh basil or minced chives.
- *For a creamier soup, add ⅓ cup of heavy cream after blending.
Mary says
This is a great soup!!!