Spicy Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

Matt and I are starting to realize why we got such a good deal on our Davis Square apartment. Being on the third floor of an old townhouse means that it’s unbearably hot in the summer, yet our apartment has basically no insulation to keep the heat in during the winter. I’m pretty sure when it got up to 60 last week, it was below that temperature in my apartment.

I’ll stop complaining now…but needless to say, I’ve been constantly craving warm soup. I got the idea for this one from the Roasted Red Pepper and Tomato Soup I buy sometimes at Trader Joe’s. Their version is surprisingly good for something out of a carton, but it still doesn’t beat homemade. I upped the flavor in my at-home version by adding some sweet, roasted garlic along with a generous pinch of red chili flakes and fresh basil. The result was not only flavorful and comforting, but its beautiful red-orange hue was nice change from all the wintery brown food I’ve been eating lately!

Spicy Roasted Red Pepper and Tomato Soup

Yield: 2 servings

Spicy Roasted Red Pepper and Tomato Soup

I roasted the peppers for this soup in the oven, but roasting the peppers on a grill would be even better.


  • 2 tablespoons olive oil, divided
  • 2 large red bell peppers, thickly sliced
  • 3 cloves garlic
  • Half of a small onion, roughly chopped
  • Pinch of red chili flakes
  • 6 canned plum tomatoes (without juices)
  • 1 1/2 cups vegetable stock (preferably homemade)
  • Small handful of basil leaves, chiffonade
  • 1/2 teaspoon sherry vinegar


  • Preheat oven to 450°F. Wrap the garlic along with a half tablespoon of the olive oil and a pinch of salt in foil. Drizzle a tablespoon of the olive oil over the peppers.
  • Place both the peppers and garlic in the oven and cook until the peppers are soft and charred in some spots, about 35-40 minutes. (I cooked extra garlic to use later – it’s delicious spread on toasted bread!)
  • Take any of the peel off of the peppers that comes off easily, but don’t worry about it being perfect because they’re just going to get pureed later.
  • Heat the remaining olive oil over medium heat in a dutch oven. Add the onion, chili flakes, and some salt. Cook until the onions are soft, and then add the garlic, peppers, tomatoes, and vegetable stock. Cook for 20 minutes for the flavors to come together, breaking apart the tomatoes as they cook. Add most of the basil (reserving some for garnish) and puree the soup. Add the sherry vinegar and additional salt to taste.
  • Serve with a drizzle of olive oil, fresh ground black pepper, and the remaining basil.

What do you cook to warm you up in the winter?

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