Red Pepper Tomato and Onion Soup

Warm up with the vibrant flavors of Red Pepper Tomato and Onion Soup, a silky, roasted vegetable soup that's as nourishing as it is delicious. This recipe combines sweet red bell peppers, ripe tomatoes, and a large yellow onion, all roasted to perfection alongside garlic for a naturally smoky depth. Elevated with smoked paprika and a splash of optional heavy cream for richness, the soup achieves a velvety texture thanks to an easy blend of the roasted vegetables and vegetable stock. Perfect for cozy nights, it’s served hot with fresh basil and crusty bread, making it an ideal comfort food that's simple to prepare in under an hour. Packed with bold, natural flavors, this wholesome soup is a must-try for fans of roasted vegetable soups!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 Red bell peppers
• 4 Ripe tomatoes
• 1 large Yellow onion
• 3 Garlic cloves
• 2 tablespoons Olive oil
• 4 cups Vegetable stock
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 5 Fresh basil leaves
• 0.25 cup Heavy cream (optional)
• 1 loaf Crusty bread (optional, for serving)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Slice the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet lined with parchment paper.

Step 3

Core the tomatoes, slice them in half, and place them cut-side up on the same baking sheet.

Step 4

Peel and roughly chop the onion into large chunks and add them to the baking sheet.

Step 5

Add the unpeeled garlic cloves to the sheet as well.

Step 6

Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with salt and black pepper.

Step 7

Roast the vegetables in the preheated oven for 25-30 minutes, or until the peppers' skins are charred and the tomatoes are soft.

Step 8

Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes.

Step 9

Once cooled, peel the skins off the roasted peppers and garlic cloves.

Step 10

In a large pot over medium heat, combine the roasted vegetables with 4 cups of vegetable stock.

Step 11

Bring the mixture to a gentle simmer, then add the smoked paprika.

Step 12

Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the mixture to a countertop blender and blend in batches before returning to the pot.

Step 13

Taste the soup and adjust seasonings as needed with more salt or pepper.

Step 14

If desired, stir in 1/4 cup of heavy cream for a richer texture.

Step 15

Ladle the soup into bowls and garnish each with fresh basil leaves.

Step 16

Serve hot with a side of crusty bread for dipping, if desired.

Nutrition Facts

Serving size	(2548.4g)

Amount per serving	% Daily Value*
Calories	2210.5

Total Fat 75.2g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 66.8mg	0%
Sodium 6763.5mg	0%
Total Carbohydrate 319.7g	0%
Dietary Fiber 42.5g	0%
Total Sugars 52.2g
Protein 70.8g	0%

Vitamin D 0IU	0%
Calcium 748.6mg	0%
Iron 27.1mg	0%
Potassium 4878.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 12.6%

Carbs: 57.1%