Craving a vibrant, healthy, and utterly delicious soup that's ready in under 30 minutes? Look no further! This red pepper tomato soup recipe is a perfect example of homemade cooking at its finest. It’s packed with flavor, bursting with color, and surprisingly easy to make – perfect for a quick weeknight dinner or a cozy weekend lunch. This simple recipe is a fantastic addition to your collection of healthy meals and easy recipes. Get ready to impress yourself and your loved ones with this flavorful and satisfying dish!
Ingredients:
- 2 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 14.5 ounces canned diced tomatoes, undrained
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped red bell pepper and onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds a delicious base of flavor for your soup.
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Simmer the soup: Add the crushed tomatoes, diced tomatoes, vegetable broth, oregano, basil, and red pepper flakes (if using) to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 15 minutes, or longer for a deeper flavor. The longer it simmers, the richer the taste will become!
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Blend (optional): For a smoother soup, carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Work in batches if using a regular blender and vent the lid to prevent pressure buildup.
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Season and serve: Return the soup to the pot (if blended) and season with salt and freshly ground black pepper to taste. Heat through gently. Serve hot, garnished with fresh basil leaves, if desired. This is one of those delicious dishes that's just as satisfying on its own as it is with a side of crusty bread.
Cooking Tips for the Best Red Pepper Tomato Soup:
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Roasting the peppers: For an even deeper, smoky flavor, roast the red bell pepper before adding it to the pot. Simply halve the pepper, remove the seeds, and roast cut-side down on a baking sheet at 400°F (200°C) for about 20-25 minutes, or until the skin is blistered. Peel and chop before using.
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Adjusting the spice: Control the heat level by adjusting the amount of red pepper flakes. If you prefer a milder soup, omit them entirely or use a smaller amount.
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Adding creaminess: For a creamier soup, stir in a dollop of heavy cream or coconut milk before serving.
Variations:
- Creamy Red Pepper Tomato Soup: Add a splash of heavy cream or coconut milk for extra richness.
- Spicy Red Pepper Tomato Soup: Increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Roasted Red Pepper Tomato Soup: Roast the red pepper before adding it to the pot for a smoky flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 150-200 (depending on additions)
- Fat: 5-10g
- Protein: 4-6g
- Carbohydrates: 20-25g
- Fiber: 4-6g
This recipe is a testament to how easy it is to create healthy and delicious meals from scratch. It's a perfect example of quick dinner ideas that don't compromise on taste or nutrition. Enjoy this best recipe and let us know how it turns out!