Creamy Tomato Roasted Red Pepper

There's something almost magical about the moment roasted red peppers hit a pot of simmering tomatoes. I discovered this soup on a gray afternoon when I was craving something warm but didn't want the heaviness of cream-based dishes. The peppers charred in the oven, their skins blistering and darkening, filled my kitchen with this sweet, almost caramelized smell that made me stop what I was doing. That first taste changed how I thought about soup entirely.

I made this for my neighbor who had just moved in, unsure if showing up with soup was too forward or too familiar. She opened the door, caught the aroma drifting from my kitchen, and suddenly it felt like the right call. She asked for the recipe on the spot, and now it's become our shorthand for checking in on each other when life gets chaotic.

Ingredients

• Red bell peppers (2 large): These are the soul of the soup, and roasting them is non-negotiable because it transforms their raw vegetal bite into something deeply sweet and almost smoky.
• Yellow onion (1 medium, chopped): The foundation layer that builds depth without demanding attention.
• Garlic cloves (2, minced): Added after softer vegetables so it doesn't burn and turn bitter.
• Canned whole tomatoes (800 g): Better than fresh most of the year because the canning preserves that bright, concentrated tomato flavor that fresh ones struggle to deliver in off-season.
• Carrot (1 medium, peeled and diced): A small amount adds natural sweetness and body without making itself obvious.
• Vegetable broth (700 ml): The canvas for everything else, so use something you'd actually drink on its own.
• Heavy cream (120 ml): Just enough to soften the edges and add a subtle luxury without making it feel indulgent.
• Olive oil (2 tbsp): Use your better oil here because it's not being cooked away.
• Smoked paprika (½ tsp): This is where you get that depth that makes people ask what spice you used.
• Sugar (1 tsp): A tiny amount to wake up the tomato flavor, not to make it sweet.
• Fresh basil leaves (15 g): Half goes into the blending, half becomes the garnish that makes it feel finished and intentional.
• Salt and black pepper: Taste as you go because cream will mellow the seasoning.

Instructions

Roast the peppers until charred:

Preheat your oven to 220°C and arrange whole peppers on a tray where they can roll around without crowding. They need 20 to 25 minutes of direct heat, turning every 5 minutes or so, until the skin is blackened in spots and the peppers collapse slightly.

Steam and peel:

Drop the hot peppers into a bowl and immediately cover it tightly with plastic wrap. The steam loosens the skin dramatically, making it slip off in strips after about 10 minutes. Discard seeds and roughly chop the soft flesh.

Build your base:

Warm olive oil in a large pot over medium heat and add the onion and carrot, letting them soften and turn translucent over 5 or 6 minutes. Add minced garlic and cook just until fragrant, about a minute, watching so it doesn't scorch.

Combine and simmer:

Stir in the roasted peppers, canned tomatoes, smoked paprika, and sugar, then season with salt and pepper. Let this cook gently for 5 minutes so the flavors start talking to each other.

Add broth and simmer:

Pour in the vegetable broth and bring everything to a gentle boil, then lower the heat and let it bubble softly uncovered for 15 minutes. This time allows the flavors to deepen and the soup to become cohesive.

Blend with basil:

Remove from heat, tear in the fresh basil, and use an immersion blender to puree until completely smooth, or carefully transfer in batches to a standing blender. The basil will turn vibrant green as you blend.

Finish with cream:

Stir in the heavy cream and taste carefully, adjusting salt or pepper as needed because the cream mellows everything slightly. Ladle into bowls and crown each one with a few basil leaves and a gentle drizzle of olive oil if you're feeling generous.

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I remember the first time someone told me they'd made this soup three times in one week because it became their comfort ritual. There's something grounding about having something this simple and reliable in your cooking repertoire, something you can make when you need to feel capable but don't have the energy for anything complicated.

Why This Soup Works Year-Round

Fresh tomatoes are beautiful when they're in season, but canned tomatoes are honestly better for soup because they're picked at peak ripeness and immediately preserved. This means your soup tastes good whether you're making it in March or September. The roasted peppers add sweetness that compensates for the acidity, so you never feel like you're drinking vinegar disguised as food. This balance is what keeps people coming back.

Making It Your Own

The recipe is straightforward enough that you can play with it without breaking anything. Some people add a splash of balsamic vinegar at the end, others swear by a tiny pinch of chili flakes stirred in before serving. I've made it with coconut milk for a vegan friend, and it transformed into something with its own distinct personality while staying true to itself. The beauty is that the foundation is strong enough to support your own ideas.

Serving and Storage Wisdom

Serve this soup hot, but it's also lovely at room temperature if you're planning a summery lunch. It keeps beautifully in the refrigerator for up to four days, and the flavors actually deepen and become more integrated as it sits. Freeze it in portions for those weeks when you need something good but have no mental energy to cook.

• Pair it with crusty bread and a good book for the kind of lunch that feels like self-care.
• Add a grilled cheese sandwich on the side and you've elevated weeknight dinner into something that feels intentional.
• Garnish generously with fresh basil because it's the little finishing touch that makes someone feel truly looked after.

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This soup has quietly become one of those recipes I return to again and again, the kind of dish that feels like an old friend because it never disappoints. It's proof that the simplest ingredients, treated with intention and a little patience, can turn into something that nourishes both the body and whatever part of you needed feeding that day.

Recipe FAQs

→ Can I freeze this soup?

Yes, freeze it before adding the cream. Add the cream after reheating to maintain the best texture.

→ How can I make it vegan?

Substitute the heavy cream with full-fat coconut milk or your favorite plant-based cream alternative.

→ What can I serve with this?

It pairs perfectly with crusty bread, a grilled cheese sandwich, or a simple green salad.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days.

→ Can I use fresh tomatoes instead of canned?

Yes, use about 1.5 kg of ripe fresh tomatoes, peeled and chopped, though canned tomatoes provide a consistent flavor year-round.