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Roasted Red Pepper and Tomato Soup with Goat Cheese Recipe

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3.8 from 11 reviews

This bold and vibrant Roasted Red Pepper and Tomato Soup combines smoky roasted red peppers and fire-roasted tomatoes with caramelized onions for a rich, flavorful base. Blended to a smooth perfection and topped with creamy goat cheese, fragrant basil pesto, and crunchy croutons, this easy-to-make soup is a comforting and elegant dish perfect for any season.

Ingredients

Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 teaspoons light brown sugar
  • 2 garlic cloves, chopped
  • 1 (16-ounce) jar roasted red peppers, drained
  • 3 (14.5-ounce) cans fire-roasted diced tomatoes
  • 2 cups chicken or vegetable stock
  • 1 teaspoon kosher salt
  • 2 teaspoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • ¼ teaspoon red pepper flakes

For Serving (Optional)

  • Basil pesto, homemade or store-bought
  • Crumbled goat cheese
  • Croutons, homemade or store-bought

Instructions

  1. Sauté Onions and Brown Sugar: Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion and brown sugar. Cook while stirring occasionally until the onions are lightly caramelized and golden brown, about 20 minutes. This step develops a deep, sweet flavor base for the soup.
  2. Add Garlic: Stir in the chopped garlic and cook for another 2 minutes until fragrant, making sure not to burn the garlic as it can become bitter.
  3. Add Peppers, Tomatoes, and Stock: Add the drained roasted red peppers, fire-roasted diced tomatoes with their juices, and chicken or vegetable stock to the pot. Increase heat to high to bring the mixture to a boil.
  4. Simmer Soup: Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for 20 minutes. This allows the flavors to meld and intensify.
  5. Season and Blend: Stir in the kosher salt, red wine vinegar, Italian seasoning, paprika, and red pepper flakes. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, then return it to the pot.
  6. Adjust Seasoning and Serve: Taste the soup and adjust seasoning as needed. Ladle hot soup into bowls and top each serving with a drizzle of basil pesto, crumbled goat cheese, and croutons if desired for added texture and flavor contrast.

Notes

  • For a quicker preparation, sauté the onions only until softened and lightly browned (about 8 minutes) instead of caramelizing them fully. While caramelized onions add depth, the soup remains delicious with this shortcut.
  • You can substitute vegetable stock for chicken stock to keep the soup vegetarian.
  • If you prefer a spicier soup, increase the red pepper flakes slightly according to taste.
  • Leftover soup stores well in the refrigerator for up to 4 days and tastes even better the next day.
  • For a smoother texture, strain the soup after blending if desired.

Find it online: https://marthatasty.com/roasted-red-pepper-and-tomato-soup-with-goat-cheese-recipe/