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Smoky Roasted Red Pepper and Tomato Soup

Smoky Roasted Red Pepper and Tomato Basil Soup

The Savory Tart
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.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Soup
Cuisine American, Italian
Servings 10 cups

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.
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