Red Pepper and Tomato Soup
This chunky red pepper and tomato soup is a deliciously hearty soup filled with vegetables. Made with fire-roasted tomatoes and smoked paprika, this healthy soup has tons of flavor!
Now that colder weather has arrived, I’m craving all kinds of soup. Tomato soup is one of my favorites but I decided to switch things up a little bit and make a red pepper and tomato soup.
Why I Love This Recipe
This is made with ingredients that you probably already have in your fridge or your pantry, so you might be able to skip the trip to the grocery store! Plus, this recipe is loaded with vegetables, so it’s a cozy way to fill up on good-for-you ingredients. This twist on tomato soup pairs well with a grilled cheese or your favorite sandwich!
Red Pepper and Tomato Soup Ingredients
- Olive oil– A little oil helps soften the onion and peppers.
- Onion– I used a yellow onion but feel free to use a white onion instead.
- Red bell peppers– Red bell peppers are sweet and mild. Do not substitute for green bell peppers.
- Garlic– A little garlic adds additional flavor.
- Smoked paprika– This adds a rich, smoky flavor to the soup. While oyu can use regular paprika if needed, I highly recommend smoked paprika for the most flavor.
- Red pepper flakes– If you don’t like things spicy, you can skip the red pepper flakes, but I love the heat they add to this soup!
- Tomato paste– This helps enhance the tomato flavor and add a rich, umami taste.
- Lemon juice– A squeeze of fresh lemon juice brightens the overall flavor.
- Vegetable broth– I like to use a “chicken style” vegetable broth, like the kind from Edwards & Sons or Ocean’s Halo.
- Fire Roasted Diced Tomatoes– These roasted tomatoes have a deeper flavor than plain diced tomatoes, which adds a delicious flavor to this soup.
What are fire-roasted tomatoes?
Fire-roasted tomatoes are exactly what they sound like: tomatoes that have been roasted over a fire before being canned. These add a deliciously smoky flavor to the final dish. There are lots of different brands, but Muir Glen is my personal favorite. Whatever brand you buy, just make sure there’s no added sugar.
- If you don’t have smoked paprika, you can use regular paprika. It won’t have as much smoky flavor, but it’s still delicious!
- I’d encourage you to use fire roasted diced tomatoes if possible! These have the most flavor. But in a pinch, you can substitute regular diced tomatoes. You may want to add an additional pinch of paprika and red pepper flakes to amplify the flavor.
- If you don’t like things spicy, you can skip the red pepper flakes, but I love the heat they add to this dish!
Tips for Blending Hot Soup
Blending soup is easiest with an immersion blender. This stick-style blender can be used directly in the pot. You can blend until you get your desired consistency. If you don’t have an immersion blender, let the soup cool slightly and carefully transfer to a blender. When blending, ensure that steam can escape from the lid. Most blenders have a vent you can open that will allow steam to escape. Do not attempt this with a bullet-style blender unless you’ve allowed the soup to cool.
You can keep the soup as chunky as you like. I used my immersion blender until it was blended but still thick and hearty! If you like your soup smooth, just blend until it’s silky smooth.
More Tomato Soup RecipesPrint
This chunky red pepper and tomato soup has a deliciously smoky flavor. Made with fire-roasted tomatoes and smoked paprika, this healthy soup has tons of flavor!
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 red bell peppers, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 teaspoon lemon juice
- 4 cups vegetable broth
- 1 28oz can fire roasted diced tomatoes
- Pinch of granulated sugar (optional)
- Additional salt, to taste
- In a large pot, heat the olive oil over medium heat for 1 minute
- Add the onion and pepper and cook for 8 minutes, sitrring frequently.
- Add the garlic, salt, pepper, paprika, and red pepper flakes and cook for 1 minute.
- Add the tomato paste, stir, and continue to cook for an additional minute.
- Add the lemon juice and 1/2 cup of the vegetable broth and and cook for 5 more minutes.
- Add the tomatoes and remaining broth and cook for 15-17 minutes until the peppers have softened.
- Add sugar, if needed, and salt to taste.
- Using an immersion blender, blend until you reach your desired consistency. (See note for additional blending options.)
Blending soup is easiest with an immersion blender. This stick-style blender can be used directly in the pot. You can blend until you get your desired consistency. If you don’t have an immersion blender, let the soup cool slightly and carefully transfer to a blender. When blending, ensure that steam can escape from the lid. Do not attempt this with a bullet style blender!
Keywords: red pepper tomato soup
How to Store Leftover Soup
This soup can be refrigerated for up to 4 days or frozen for up to 1 month. Consider freezing single servings of this soup so you can enjoy a bowl whenever the craving strikes. These “souper cubes” are great for freezing individual portions! Reheat leftover soup on the stovetop or in the microwave. If reheating frozen soup, defrost in the microwave, then heat until warmed through.
Grilled Cheese Sandwich Recipes
Looking for the perfect sandwich to pair with your soup? Try one of these grilled cheese sandwich recipes!
What’s your favorite thing to eat with soup?