Cigar-Smoked Tomato and Roasted Pepper Soup
A smoky, roasted tomato soup with a subtle cigar-inspired depth and sweet roasted peppers for complex flavor. This mediterranean-inspired soups ready in about 65 minutes pairs pounds, quartered ripe tomatoes, tablespoons 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 150 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 pounds, quartered ripe tomatoes
- 2 large, halved and seeded red bell peppers
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 5, minced garlic cloves
- 4 cups vegetable broth
- 1 teaspoon smoked sea salt
- 1/2 teaspoon black pepper
- 1/4 cup, chopped fresh basil leaves
- 1/2 cup (optional) heavy cream
- 2 drops (or substitute with 1/4 teaspoon smoked paprika) liquor store cigar smoke essence
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 pounds quartered ripe tomatoes and 2 large halved red bell peppers with 3 tablespoons olive oil, and spread on a baking sheet. Roast for 30 minutes until skins are charred and softened.
- Step 2: Meanwhile, heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 6-7 minutes until translucent. Add 5 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Remove the skins from the roasted tomatoes and peppers, then add the roasted vegetables to the pot along with 4 cups vegetable broth, 1 teaspoon smoked sea salt, and 1/2 teaspoon black pepper.
- Step 4: Bring to a simmer and cook for 15 minutes to meld flavors. Add 2 drops liquor store cigar smoke essence or 1/4 teaspoon smoked paprika to impart smoky depth.
- Step 5: Using an immersion blender, puree the soup until smooth. Stir in 1/4 cup chopped fresh basil and 1/2 cup heavy cream if using, warming through gently before serving.
Frequently asked questions
How long does Cigar-Smoked Tomato and Roasted Pepper Soup take to make?
Total time is about 65 minutes (15 min prep + 50 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 Cigar-Smoked Tomato and Roasted Pepper Soup?
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 tablespoons olive oil from drying out.
Can I substitute ingredients in Cigar-Smoked Tomato and Roasted Pepper Soup?
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 Cigar-Smoked Tomato and Roasted Pepper Soup 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.
What goes well with Cigar-Smoked Tomato and Roasted Pepper Soup?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
