Charred Pepper and Tomato Soup with Smoked Paprika
A comforting hot soup with smoky undertones from charred peppers and a deep smoky paprika flavor, perfect for chilly evenings. This mediterranean-inspired soups (vegetarian) ready in about 60 minutes pairs large, quartered ripe tomatoes, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium, halved and seeded red bell peppers
- 4 large, quartered ripe tomatoes
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tsp smoked paprika
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp for garnish chopped fresh basil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 450°F. Place 3 halved and seeded red bell peppers and 4 quartered ripe tomatoes on a baking sheet, drizzle with 2 tbsp olive oil, and roast for 25 minutes until skins are charred and edges blackened.
- Step 2: While the vegetables roast, heat a large pot over medium heat and add 2 tbsp olive oil, sauté 1 diced yellow onion for 5 minutes until translucent, then add 3 minced garlic cloves and cook 1 minute until fragrant.
- Step 3: Add the roasted peppers and tomatoes to the pot along with 4 cups vegetable broth, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 15 minutes to meld flavors.
- Step 4: Use an immersion blender to puree the soup until smooth and velvety. Serve hot, garnished with 2 tbsp chopped fresh basil.
Frequently asked questions
How long does Charred Pepper and Tomato Soup with Smoked Paprika take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Pepper and Tomato Soup with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Charred Pepper and Tomato Soup with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Pepper and Tomato Soup with Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Charred Pepper and Tomato Soup with Smoked Paprika vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
