My Roasted Red Pepper and Tomato Soup is the ultimate soothing and steadying comfort food. It is simple yet packed with irresistible flavors and aromas. The recipe is a recreation of a similar soup I had in Tuscany, Italy, years ago. The first taste was enough to declare it my favorite soup. I was so impressed that I asked the restaurant for the tricks of creating such magical flavors. I was surprised by the simple list of requirements the server gave me.
You've got to love the Italians for simplicity! You only need a large pot, vegetable broth, fresh tomatoes, yellow onion, roasted red bell peppers, and a little mascarpone cheese.
If you're a fan of tomato soup, you've got to give this a try. It isn't just another classic tomato soup; it's a cozy, comforting experience that'll make you see red peppers and tomatoes in a new light.
It combines the smokiness of roasted red peppers with the sweet, tangy, earthy flavors of tomatoes. Toss in some fresh mascarpone and aromatic basil, and you've got a creamy tomato soup that bursts with delicious flavor. I love the soup any time of year, but particularly when the winter months are approaching. Ready for the magic soup's bursting flavors? Let's get cooking!
This recipe is: Low Carb, Gluten Free and Vegetarian
Table of Contents
7 Reasons to Love This Recipe
This roasted red pepper and tomato soup recipe is a staple in my household. We affectionately call it the Magic Soup, and it's for all the right reasons:
- The flavors of this soup are divine.
- The ingredients are easy to find and use.
- I provide simple substitutions for potentially difficult cooking steps.
- It tastes better the second day!
- Low-carb and vegetarian… this is a hard combination to find!
- The whole family will love this recipe.
- It’s the perfect “winter warmer” soup recipe!
Is Roasted Red Pepper and Tomato Soup Low-Carb?
Yes, tomato and roasted red pepper soup made without high-carb ingredients like thickeners or sweeteners fit low-carb diets. This recipe is low-carb as it only has 8 g net carbs per serving. It is a stellar choice for anyone looking to cut down on carbs. Remember, a typical low-carb diet restricts daily carb intake to less than 130 g net carbs. Rich in veggies and low in starch, the soup fits nicely into a low-carb lifestyle and is perfect with a salad for lunch.
Roasted Red Pepper and Tomato Soup Ingredient List
The tomato and roasted red pepper soup requires simple ingredients that are easily found:
- 6 red bell peppers
- 5 tomatoes, canned, peeled, without juice
- 5 cups stock (vegetable broth, chicken broth, or beef broth)
- ½ cup mascarpone cheese
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 bunch fresh basil
- 2 tablespoons olive oil
- ½ teaspoon kosher or sea salt
- black pepper to taste
Ingredient Substitutions
Here are simple substitutions for some of the ingredients listed above. They will also yield good results:
- Red bell pepper: Use store-bought roasted red peppers.
- Olive oil: MCT, coconut, or avocado oil are great swaps.
- Onion: A white, yellow onion or 2 shallots will do.
- Garlic cloves: Use 4 roasted garlic cloves.
- Canned tomatoes: Regular tomatoes can work, but you would need to blanch them to remove their skins. For this recipe, canned tomatoes without skins are easier to use. Ensure you use peeled tomatoes. Otherwise, the soup gets bits of skin floating around.
- Mascarpone cheese: Replace with cream cheese.
- Fresh basil: Dried basil, fresh tarragon, or oregano work well.
Additional Ingredients
I love to boost the soup's flavors with these optional ingredients:
- Citrus: Add a squeeze of fresh lemon juice for vibrant flavors. Lemon zest is also great for brightness and freshness without the acidity.
- Cream: For a creamier soup, add a swirl of heavy cream or a dollop of sour cream to each soup bowl.
- Bacon: This recipe loves bacon. Try my homemade bacon bits and sprinkle some on the bowl of soup after it has been served.
- Proteins: Add some shredded chicken or garlic-sautéed shrimp to this recipe. It would add a whole new flavor dimension to the soup and transform it from a starter to a main meal.
Note: The additional ingredients are optional and not part of the recipe. Use them only to enhance the soup's flavors and texture.
Cooking Tools
To make the soup, you need the following cooking tools:
How To Make Roasted Red Pepper & Tomato Soup: Complete Cooking Guide
Cooking Method
- Roasting
- Simmering
Preparation Steps
- Gather the ingredients, tools, and an immersion blender.
- Preheat the oven to 450 °F (230 °C).
- Peel and chop the onions and garlic cloves.
- Measure the ingredients.
Cooking Instructions
- Char the peppers: Place the peppers on a baking sheet and cook until charred all over (about 30 minutes). Remove from the oven and place the peppers in a metal or ceramic bowl. Cover with a lid and let stand until cool enough to handle. When cool enough, peel and deseed. Strain any bits of skin or seeds out from the juices (if necessary) and set the peeled peppers and juice aside.
- Make the soup base: In a large saucepan, heat the oil and cook the onion for 4-5 minutes, until just starting to turn translucent. Add the garlic and cook for another minute until fragrant. Add the tomatoes and stock. Bring to a boil and reduce the heat, breaking up the tomatoes with a wooden spoon.
- Build flavor: Let the soup base simmer for about 10 minutes. Add the roasted peppers and their juice. Add a small bunch of basil leaves and process with an immersion blender (see note for using a blender).
- Adjust: Taste the soup and adjust the flavors accordingly with salt, pepper, and potentially some acid, like a few drops of balsamic vinegar (it adds brightness).
- Serve: Ladle the finished soup into the bowls, serve and enjoy.
Step 1: Add the canned tomatoes to the onion mixture.
Step 2: Smash the tomatoes gently to break them down.
Step 3: Check the roasting peppers in the oven for charring skin.
Step 4: Remove the skins, stems and seeds from the peppers.
Step 5: Add the roasted red peppers and juices to the tomato mixture.
Step 6: Add in the fresh mascarpone cheese.
Step 7: Blend slightly before adding the fresh basil leaves.
Step 8: Blend the red pepper soup, taste and adjust the seasonings. Enjoy!
💡 My Pro Tip
There are many ways to get roasted peppers. Let's take a look:
- Buy roasted peppers in a jar: The easiest way is to buy a jar of roasted peppers. If you do this, make sure it is the equivalent of at least 5 bell peppers, or buy a couple of jars. Add about ½ cups of the liquid from one of the jars to the soup. This will save a lot of time and effort, but I always believe that if I have time, making it at home is the best.
- Over a flame: If you don't want to roast the peppers in the oven as described in the recipe card, you can char them over an open flame like a burner on your stove (if you have a gas stove). Using insulated tongs, set the pepper on the burner and let it get charred. Rotate until it is fully blackened, and then place in a bowl as described above to remove the skins.
- Removing the skins: Many recipes say to put the hot peppers into a plastic bag or a bowl lined with plastic wrap. I'm not a fan of this at all. Just use a bowl or a pot with a lid. There is no need to add more chemicals to our already chemical-laden lives.
- Remove the stems and seeds: I find that removing the stems and seeds AFTER they have been roasted lets the seeds stick to my hands everywhere and turns the process more difficult than it needs to be. If you want, remove the stems and seeds before roasting to save time and frustration later.
- Ice bath: Over the years, I've seen many chefs plunge the roasted pepper directly into an ice bath to loosen the skins rapidly and allow the pepper to be worked with immediately rather than waiting for it to cool. If you want to save some time, remove the stems and seeds first, roast the pepper, and then plunge into an ice bath. Yeah, time-saving tips!
Fresh vs. Canned Tomatoes: The Great Debate
The type of tomato you use to make the roasted red pepper and tomato soup recipe impacts its flavor significantly. Are fresh tomatoes always best? What about the merits of canned tomatoes? Let's break it down:
Fresh Tomatoes
Pros:
- Flavor: Nothing beats the vibrant, natural taste of a fresh, ripe tomato. This does not apply to mealy, hard, and flavorless tomatoes.
- Nutrients: Fresh tomatoes retain all their nutrients, including vitamin C, vitamin K, and potassium.
Cons:
- Time-consuming: Fresh tomatoes require extra prep work. They need to be peeled... which means blanching and peeling. That's a lot of additional steps.
- Seasonality: Quality can vary depending on the time of year and where you live. Plum tomatoes are always a good bet if they are soft and nicely red.
Canned Tomatoes
Pros:
- Convenience: They're already peeled and ready to go. Open the can and add to your pot.
- Consistency: Canned tomatoes offer reliable flavor and texture, making them a good option for year-round cooking. My favorite brands are Mutti and San Marzano tomatoes, which have lower acidity and great taste.
- Flavor Boost: If you want an extra kick without the fuss, consider using fire-roasted tomatoes. They bring a smoky depth that can elevate your soup.
Cons:
- Acidity: Cheap canned tomatoes can be overly acidic and may require some balancing, usually with a pinch of sugar, cubed carrots, or balsamic vinegar.
- Preservatives: Some canned tomatoes include extra sodium or other preservatives, so always read the label.
Check out my Label Reading Guide BELOW to become a pro in low carb shopping!
Note: Do not use cherry tomatoes for this recipe. While they are a popular option for salads, they are not ideal for this recipe due to their sweetness and the amount of skins that need to be removed.
⏲️ Time-Saving Tips
- Buy store-bought roasted peppers.
- Buy peeled tomatoes.
- Make the soup the day before you need it; the flavor will be amazing on the second day.
What To Serve With Roasted Red Pepper and Tomato Soup?
Some fantastic pairings for this creamy soup are:
- Cheesy Keto Breadsticks: The luscious cheese breadsticks taste fantastic with the flavorful soup.
- Roasted Asparagus:Dip the caramelized spears into the soup for a burst of flavor.
- Garlic Bread: Pair the soup with keto garlic bread made with almond flour.
Storage and Reheating Instructions
Storage
- Store the leftover soup in an airtight container in the fridge for up to a week.
Freezing
- Add to a freezer-safe container with enough room at the top for expansion. Freeze for up to 3 months, defrost in the fridge overnight, and heat as described above.
Reheating
- Stovetop: Reheat the soup in a lidded pot on the stove over medium heat, stirring frequently to avoid burning.
- Microwave: Warm in the microwave on medium heat until heated through.
Recipe Conclusion
This Roasted Red Pepper and Tomato Soup may be the best homemade tomato soup you have ever had. I love making it for my family when the winter months are approaching, as the red peppers are usually inexpensive and at their most ripe. The soup is warming and comforting with a mellow flavor. The roasted red peppers and tomatoes blend to form a magical experience.
I hope you enjoy the soup as much as we do - maybe it will become your magic soup as well! Drop your questions and thoughts on the recipe in the comments below. You can also find us on Facebook or Instagram.
More Soup Recipes
If this roasted red pepper and tomato soup hits the spot, try my other easy and remarkably delicious soups:
FAQs
Yes, fresh tomatoes are okay for this recipe as long you blanch them and remove their skins.
Add acidic ingredients like citrus, sweeteners, cream, or fresh herbs to balance the bitterness in your red pepper soup.
Red peppers are not highly acidic, and while they contain some acid, their balance is restored when their natural sugars caramelize during roasting.
Roasted Red Pepper and Tomato Soup
Ingredients
- 6 red bell peppers
- 5 tomatoes canned, peeled, without juice
- 5 cups stock vegetable broth, chicken broth, or beef broth
- ½ cup mascarpone cheese
- 2 garlic cloves minced
- 1 onion chopped
- 1 bunch fresh basil
- 2 tablespoons olive oil
- ½ teaspoon kosher or sea salt
- black pepper to taste
Instructions
Preparation Steps
- Gather the ingredients, tools, and an immersion blender.
- Preheat the oven to 450 °F (230 °C).
- Peel and chop the onions and garlic cloves.
- Measure the ingredients.
Cooking Instructions
- Char the peppers: Place the peppers on a baking sheet and cook until charred all over (about 30 minutes). Remove from the oven and place the peppers in a metal or ceramic bowl. Cover with a lid and let stand until cool enough to handle. When cool enough, peel and deseed. Strain any bits of skin or seeds out from the juices (if necessary) and set the peeled peppers and juice aside.
- Make the soup base: In a large saucepan, heat the oil and cook the onion for 4-5 minutes, until just starting to turn translucent. Add the garlic and cook for another minute until fragrant. Add the tomatoes and stock. Bring to a boil and reduce the heat, breaking up the tomatoes with a wooden spoon.
- Build flavor: Let the soup base simmer for about 10 minutes. Add the roasted peppers and their juice. Add a small bunch of basil leaves and process with an immersion blender (see note for using a blender).
- Adjust: Taste the soup and adjust the flavors accordingly with salt, pepper, and potentially some acid, like a few drops of balsamic vinegar (it adds brightness).
- Serve: Ladle the finished soup into the bowls, serve and enjoy.
Notes
- Buy Roasted Peppers in a Jar: The easiest way is to buy a jar of roasted peppers. If you do this, make sure it is the equivalent of at least 5 bell peppers or buy a couple jars. Add in about ½ cup of the liquid from one of the jars into the soup. This will save a LOT of time and effort... but I always believe that if I have time, making it at home is the best.
- Over a Flame: If you don't want to roast the peppers in the oven as described in the recipe card, you can char them over an open flame like a burner on your stove (if you have a gas stove). Using insulated tongs, set the pepper on the burner and let it get charred. Rotate until it is fully blackened and then place in a bowl as described above to remove the skins.
- Removing the skins: So many recipes say to put the hot peppers into either a plastic bag or a bowl lined with plastic wrap. I'm not a fan of this at all. Just use a bowl with a lid or a pot with a lid. No need to add more chemicals to our already chemical laden lives.
- Remove the stems and seeds: I find that removing the stems and seeds AFTER they have been roasted lets the seeds stick to my hands everywhere and turns the process more difficult than it needs to be. If you want, remove the stems and seeds before roasting to save a lot of time and frustration later.
- Ice Bath: I've seen many chefs over the years plunge the roasted pepper directly into an icebath to loosen the skins rapidly, and to allow the pepper to be worked with immediately rather than waiting for it to cool. If you want to save some time, remove the stems and seeds first, roast the pepper and then plunge into an icebath. Yeah, time saving tips!
- Balsamic Vinegar: just a couple drops will go a very long way! Add three or four drops, stir and taste again before adding more!
- Lemon Juice: this can add a citrusy brightness without overwhelming the soup too. Lemon zest would work as well.
- Tomato Paste: it's not as acidic as balsamic or lemon juice, but it can add both depth and a big of tang to the soup.
- Sour Cream: this will add more creaminess to the soup and offers a gentle acidity that complements the mascarpone.
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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