Cozy Roasted Red Pepper Tomato Soup with Smoked Paprika
RecipeChamp
- October 31, 2025
Sunshine in a Bowl: My Cozy Roasted Red Pepper & Smoked Paprika Tomato Soup
When the skies weep, this soup sings. Get ready for a hug from the inside out!
Oh, this soup! It’s not just a recipe; it’s a memory, bottled and warmed. I remember one particularly grey, blustery autumn day when the rain hammered against my kitchen window like a persistent drummer. I was feeling a bit down, you know, the kind of day that just begs for a giant blanket and a good book. But my tummy rumbled for something more. I stared into my pantry, and there they were: those beautiful, blushing red bell peppers and a can of plump San Marzano tomatoes, just begging for a purpose. I decided right then and there to chase away the gloom with a spoonful of vibrant flavor. I roasted those peppers until they were sweet and smoky, blended them with the tomatoes, and a generous dash of my favorite smoked paprika… and just like that, the kitchen filled with an aroma that felt like sunshine itself. It totally turned my day around, and I’ve been making this soul-soothing concoction ever since, whenever the rain decides to pay an unwelcome visit. It’s truly magic in a mug (or a bowl!).
Ingredients
- ✔ 3 large red bell peppers
- ✔ 2 tablespoons olive oil, divided
- ✔ 1 large yellow onion, chopped
- ✔ 4 cloves garlic, minced
- ✔ 1 (28-ounce) can crushed San Marzano tomatoes (trust me on the San Marzanos!)
- ✔ 4 cups vegetable broth (or chicken broth, if you prefer)
- ✔ 1 teaspoon smoked paprika
- ✔ 1/2 teaspoon dried basil
- ✔ 1/4 teaspoon dried oregano
- ✔ 1 teaspoon sugar (just a pinch to balance the acidity)
- ✔ Salt and freshly ground black pepper, to taste
- ✔ 1/4 cup heavy cream or full-fat coconut milk (optional, for a creamy swirl)
- ✔ Fresh basil leaves or crusty bread, for serving
Preparation
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130-35 minutes
Let’s get those peppers gorgeous! Preheat your oven to 400°F (200°C). Halve and de-seed your red bell peppers, then place them cut-side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil. Roast for 25-30 minutes, or until the skins are blistered and slightly charred. Once cool enough to handle, peel off the skin – it should come right off! If you’re short on time, jarred roasted red peppers work, but roasting them yourself truly makes a difference.
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25-7 minutes
While your peppers are getting their tan on, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Toss in your chopped onion and sauté until it’s softened and translucent, about 5-7 minutes. Don’t rush this step; sweet onions make for a sweet soup!
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32 minutes
Add the minced garlic to the pot and cook for just 1 minute more until fragrant. We don’t want burnt garlic – that’s a sad flavor! Then, stir in the crushed San Marzano tomatoes, vegetable broth, smoked paprika, dried basil, and dried oregano. Give it a good stir.
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415-20 minutes
Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it all meld together beautifully for about 15-20 minutes. This is where all those lovely flavors get to know each other, becoming a delicious symphony!
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55-10 minutes
Once the roasted peppers are peeled, add them to the soup pot. Carefully, using an immersion blender, blend the soup directly in the pot until it’s wonderfully smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender (be sure to vent the lid and cover with a towel to avoid steam explosions!).
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63 minutes
Stir in the sugar – it’s a secret weapon for balancing the acidity of the tomatoes without making the soup sweet. Taste and adjust seasoning with salt and freshly ground black pepper as needed. If you’re going for that extra creamy touch, stir in the heavy cream or coconut milk now and heat through gently, but don’t boil. Serve hot, garnished with fresh basil, and maybe a side of crunchy bread for dipping. Pure comfort!
