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–+ servings
Amanda Patel

Creamy Tomato Soup with Basil & Roasted Red Pepper

This ultra-silky tomato soup is upgraded with roasted red peppers and fresh basil for a layered, smoky-sweet flavor profile. Made in one pan and blended smooth, it’s comfort food that tastes like it simmered all day — ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, sliced
  • 1 tbsp tomato paste
  • 1 can (28 oz) crushed or diced tomatoes (fire-roasted if possible)
  • 1.5 cups jarred roasted red peppers, drained
  • 2 cups vegetable stock (low-sodium)
  • 0.5 tsp smoked paprika
  • 0.5 tsp sugar (optional, to balance acidity)
  • 0.5–0.75 tsp kosher salt, to taste
  • black pepper, to taste
  • 0.25–0.33 cup light cream, half-and-half, or coconut milk (DF option)
  • 0.5 cup loosely packed basil leaves, torn
  • To serve: herby croutons, crumbled feta, or olive oil for drizzling

Equipment

  • heavy-bottom pot (10–12 inch)
  • immersion or countertop blender
  • ladle
  • measuring cups
  • cutting board and knife

Method
 

  1. Heat olive oil in a heavy pot over medium heat. Add chopped onion and a pinch of salt. Sauté for 6–7 minutes until translucent. Stir in garlic and tomato paste, cooking for 1 minute until the paste darkens.
  2. Add crushed tomatoes, roasted red peppers, vegetable stock, smoked paprika, and optional sugar. Stir and bring to a gentle simmer. Let simmer for 10 minutes to blend the flavors.
  3. Turn off the heat. Use an immersion blender or work in batches with a countertop blender (vent lid) to blend the soup until completely smooth and silky.
  4. Return blended soup to the pot. Off heat, stir in cream or coconut milk. Season with salt and black pepper to taste. Add torn basil leaves and stir gently.
  5. Ladle soup into bowls. Garnish with herby croutons, feta, or a drizzle of olive oil. Serve warm.

Nutrition

Calories: 180kcalCarbohydrates: 21gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 520mgPotassium: 480mgFiber: 4gSugar: 9gVitamin A: 1600IUVitamin C: 80mgCalcium: 60mgIron: 2mg

Notes

Add cream off heat to maintain a glossy finish. Freeze the base without cream and add dairy after reheating. Top with garlic croutons or feta for texture. Use coconut milk for a dairy-free option, and fire-roasted tomatoes for more depth. Taste and rebalance after blending as sweetness may intensify.

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