Spicy Tomato Roasted Pepper

A vibrant, warming soup featuring roasted red peppers and tomatoes blended with aromatic spices for a bold, comforting flavor.

I first made this soup on a chilly evening when I craved something both spicy and soothing, and it instantly became a staple in my kitchen.

Ingredients

• Tomatoes: 4 large ripe, quartered
• Red bell peppers: 2 large, seeded and halved
• Onion: 1 medium, peeled and quartered
• Garlic: 3 cloves, peeled
• Carrot: 1 medium, peeled and chopped
• Red chili: 1 fresh, seeded and chopped (or to taste)
• Vegetable broth: 3 cups (720 ml)
• Olive oil: 2 tbsp
• Smoked paprika: 1 tsp
• Ground cumin: 1/2 tsp
• Ground black pepper: 1/2 tsp
• Salt: 1/2 tsp (or to taste)
• Cayenne pepper: 1/4 tsp (optional, for extra heat)
• Fresh basil leaves: for garnish (optional)
• Extra virgin olive oil: for garnish (optional)
• Crusty bread: for serving (optional)

Instructions

Prepare Oven and Vegetables:

Preheat oven to 220°C (430°F). Line a baking sheet with parchment paper.

Roast Vegetables:

Place tomatoes, red peppers, onion, and garlic on baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with a pinch of salt and pepper.

Bake Until Tender:

Roast for 25 minutes until softened and slightly charred at the edges.

Sauté Carrot and Chili:

Heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add carrot and chili, cook for 3–4 minutes until softened.

Add Roasted Veg and Spices:

Add roasted vegetables, smoked paprika, cumin, and cayenne (if using). Stir well.

Add Broth and Simmer:

Pour in vegetable broth, bring to a simmer, and cook for 10 minutes.

Blend the Soup:

Use immersion blender (or transfer to blender in batches) to puree soup until smooth.

Season to Taste:

Taste and adjust seasoning if needed.

Serve:

Serve hot, garnished with fresh basil and a drizzle of olive oil. Enjoy with crusty bread if desired.

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Sharing this soup with my family on weekends has become a cozy tradition, especially when served with warm crusty bread for dipping.

Serving Suggestions

Pair this soup with your favorite crusty bread or a simple side salad for a complete meal, or top with a swirl of coconut milk for extra richness.

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 4 days. The flavors develop even more overnight, making it a perfect make-ahead option.

Nutritional Information

Each serving provides approximately 140 calories, 6 g fat, 21 g carbohydrates, and 3 g protein, making it a light yet satisfying option.

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This spicy tomato & roasted pepper soup is sure to warm you up on even the coldest days. Enjoy every comforting spoonful!

Recipe FAQ

→ What gives the soup its spicy flavor?

The heat comes from fresh red chili and optional cayenne pepper, balanced with smoky paprika and cumin for depth.

→ Can I use other types of peppers?

Yes, yellow or orange bell peppers work well for a sweeter, less spicy variation.

→ What is the best way to roast the vegetables?

Roast quartered tomatoes, halved peppers, onions, and garlic at 220°C until softened and slightly charred for enhanced flavor.

→ Is it necessary to peel the garlic and carrot?

Peeling ensures a smoother texture and removes any bitterness, especially for the carrot and garlic used in sautéing.

→ How can I adjust the soup’s consistency?

Blend thoroughly for a smooth finish, or pulse less for a chunkier texture to suit your preference.

→ What dishes pair well with this soup?

Serve with crusty bread or a crisp white wine like Sauvignon Blanc for a complete meal.