Description
A quick and cozy soup made with canned roasted red peppers and tomatoes, perfect for easy weeknight dinners.
Ingredients
Scale
- 1 jar roasted red peppers, roughly chopped
- 1 (28 ounce) can crushed or whole peeled tomatoes
- 1 onion, chopped
- 2–3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2–3 cups broth (vegetable or chicken)
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- Pinch of sugar
- Red pepper flakes (to taste)
- 1 teaspoon red wine vinegar or apple cider vinegar (optional)
- Cream or coconut milk (for serving)
Instructions
- Heat olive oil in a medium pot over medium heat. Add chopped onion and a pinch of salt. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and cook until it darkens slightly.
- Pour in crushed or whole peeled tomatoes and add chopped roasted red peppers and broth. Start with 2 cups and adjust to desired thickness.
- Season with smoked paprika, a pinch of sugar, and red pepper flakes. Simmer for 12-15 minutes.
- Taste and adjust seasoning. Add vinegar if necessary.
- Blend the soup until smooth, then return it to the pot. Stir in cream or coconut milk before serving.
- Serve hot with your favorite sides for dunking.
Notes
If the soup tastes flat, add more salt and vinegar. For a thicker consistency, simmer uncovered longer or whisk in extra broth if it’s too thick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg