Ladybug-Spiced Red Pepper and Tomato Soup
A vibrant red soup featuring roasted red peppers and tomatoes with a kick of smoked paprika, celebrating Ladybug Miraculous's creative power. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs medium, quartered roma tomatoes, olive oil, medium, chopped 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 4, 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 large, roasted and peeled red bell peppers
- 5 medium, quartered roma tomatoes
- 3 tbsp olive oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1/4 tsp red chili flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh basil
- 1/2 cup for garnish plain Greek yogurt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Roast 3 large red bell peppers over an open flame or under a broiler until charred all over, about 10 minutes, turning frequently. Place in a covered bowl to steam for 10 minutes, then peel and remove seeds.
- Step 2: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until translucent.
- Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 5 quartered medium roma tomatoes, the peeled roasted peppers, and 1 tsp smoked paprika plus 1/4 tsp red chili flakes.
- Step 4: Pour in 4 cups vegetable broth and bring to a boil, then reduce heat and simmer for 20 minutes.
- Step 5: Use an immersion blender to puree the soup until smooth. Season with 1 tsp salt, 1/2 tsp black pepper, and stir in 1/4 cup chopped fresh basil.
- Step 6: Serve hot, garnished with 1/2 cup plain Greek yogurt to add creaminess and contrast.
Frequently asked questions
How long does Ladybug-Spiced Red Pepper and Tomato Soup take to make?
Total time is about 55 minutes (20 min prep + 35 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 Ladybug-Spiced Red Pepper and Tomato 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 olive oil from drying out.
Can I substitute ingredients in Ladybug-Spiced Red Pepper and Tomato 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 Ladybug-Spiced Red Pepper and Tomato Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Ladybug-Spiced Red Pepper and Tomato Soup 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.
