roasted red pepper and tomato soup.
A spicy, nutty, creamy tomato soup that uses the last of the season’s garden bounty. Bisque-like in texture with a uniquely bright flavor, this soup is perfect for ushering in fall alongside your favorite grilled cheeses.
Serves: 4 Prep time: 10 minutes Cook Time: 45 minutes
I’m going to say it, tomato soup is one of those soups I don’t think much about unless it’s accompanying a grilled cheese. I have nothing against the soup itself, I just don’t find the blended tomato mixture very exciting on a spoon alone. Unlike bisque, which has the benefit of buttery chunks of lobster or shrimp, tomato soup is basically just a warm sauce (or a savory smoothie — think about it).
That’s not to say I never want tomato soup, and I think a really good one can enhance the experience of eating a grilled cheese sandwich. A great tomato soup should add a rich, creamy flavor to your grilled cheese, then be good enough to finish once your sandwich is gone.
This soup does that perfectly. It uses bright roasted cherry tomatoes, garlic, onion, and red peppers and combines them with basil, cream, and — the secret ingredient — almonds.
The almonds are totally optional, but if you like a nutty, earthy element (like pesto), then I’d recommend the addition.
It’s easy, creamy, rich, and nutty, with just a hint of spice and a bright flavor from the fresh cherry tomato and peppers. The perfect way to use up the last of your garden’s summer bounty, this soup will bring you gently into fall in the best way.
can I use any variety of tomato?
Largely yes. Use the equivalent to the amount of cherry tomatoes — for example, 2 cups of cherry tomatoes would be about 4 Roma tomatoes or 3 tomatoes-on-the-vine (the kind that is most likely in your garden).
Different tomatoes will have different flavors and, most importantly, different water contents. For this reason I’d suggest you avoid heirloom and beefsteak tomatoes entirely, which have a high water content and less concentrated flavor. Cherry tomatoes are a bit sweeter, while Roma and vine tomatoes may be a little more savory.
As a shortcut, you can use fire-roasted tomatoes from the can, but this will obviously not taste as fresh.
can I make this nut and dairy free?
To make this nut free, simply omit the nuts. You can also swap the almonds for pine nuts, if desired.
The easiest way to make this dairy free is to use vegan heavy whipping cream. Trader Joe’s sells a version that is suspiciously good — I’ve used it in all of my favorite dishes and it cooks the same way a regular cream would.
You can also omit the cream entirely, and the soup will reduce enough to be good anyways. It starts pretty thick right out of the blender, and the cream simply makes it silky and a little bit more rich. Then, of course, omit the Parmesan.
roasted red pepper and tomato soup ingredients
cherry tomatoes: Cherry tomatoes are a little sweeter than regular vine tomatoes and roast really easily into caramelized, tender pieces. You can use Roma or vine tomatoes instead, especially if you tend to find cherry tomatoes too sweet. If using a different tomato, slice them in half before roasting.
onion and garlic: Yellow, Spanish, or white onions all work here, and you can be as liberal as you wish with the garlic; use a few cloves or many.
red peppers: You’ll want bell peppers here or the soup will be very hot. If you do want a spicy red pepper soup, swap in a Fresno or red banana pepper instead of (or in addition to) a bell, which is on the sweeter side.
almonds: Totally optional but fun for a nutty twist. Use peeled, coarsely chopped almonds, which you can find in the baking aisles near other add-ins like chocolate chips.
broth: You can use chicken, vegetable, or even water, depending on your needs. If you use water, plan to use a little extra salt in the final soup. You can also use half broth, half water!
basil: Use fresh basil — it doesn’t need to be packed into the measuring cup, so it’s less than it sounds. You can get away with buying the small plastic herb package of basil.
salt and pepper: This is the only actual seasoning in the soup, which otherwise gets its flavors from fresh ingredients. You are welcome to add paprika, garlic powder, and onion powder for extra depth behind those vegetables, or add a hint of smoke with ancho chili powder.
cream: Though the soup should be pretty creamy already, adding heavy whipping cream gives it a rich flavor and even better texture. If you don’t have cream, half and half works best in a pinch. If you have neither, don’t be tempted to use milk — just add extra cheese or leave it out.
parmesan: A big reason why I add the salt and pepper at the very end is because Parmesan can add a lot of salty flavor to the dish. It’s a deep, rich flavor, one that melts into the creamy soup and allows it to thicken just a little bit further. I really don’t recommend skipping it unless you don’t eat dairy. In fact, feel free to add more. Freshly grated will melt better, but you can use the store-bought kind here just fine; just make sure you pull the soup from the heat before melting to avoid a gluey mess.
Feel free to load all the veggies on one sheet tray, being mindful not to overlap.
Toasting nuts is my kryptonite: I always burn the nuts. To avoid this, keep the heat relatively low and shake the skillet often. Pull the nuts off of the heat when they just begin to brown.
roasted red pepper and tomato soup pairing options
I think I’ve mentioned enough times that I like tomato soup with sandwiches, right? How about a whole section dedicated to it? Here are grilled cheese builds I’ve really enjoyed:
American cheese, tomato, and sliced ham
Roast beef, shredded fontina, stone ground mustard
Leftover steak (such as sirloin), provolone, chimichurri, and pickled red onions
Monterey jack, black beans, and pico de gallo
Sliced turkey, pepperjack cheese, avocado spread
If you don't have a large enough blender, simply blend in batches (and consider investing in a good blender, it's worth it).
How the soup should look before adding cream or cheese: fairly thick and still bubbly from the blender.
The soup should thicken into a bisque consistency, coating the back of a spoon.
video:
How to make roasted red pepper and tomato soup