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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
