Cozy Mediterranean Tomato & Roasted Pepper Soup
This Cozy Mediterranean Tomato & Roasted Pepper Soup is the ultimate comfort food. After making it countless times, I’ve discovered the secret to a rich, creamy texture without dairy. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Pistachio Baklava Cheesecake Recipe and Easy No-Bake Peanut Butter Oat Bars for Quick Snacks.
Why This Cozy Mediterranean Tomato & Roasted Pepper Soup Is Pure Comfort
- Rich, creamy texture without dairy
- Packed with vibrant Mediterranean flavors
- Better than takeout and freezer-friendly
What You'll Need for Cozy Mediterranean Tomato & Roasted Pepper Soup
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 ripe tomatoes
- 2 red bell peppers
- 1 large onion
- 4 cloves garlic
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp tomato paste
- Optional: Fresh basil leaves
- Optional: Olive oil, for drizzling
- Optional: Crusty bread, for serving
📝 Ingredient Notes
- tomatoes: Use ripe, in-season tomatoes for the best flavor.
- vegetable broth: You can substitute chicken broth for a richer flavor.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Ensures a smooth, creamy texture without transferring hot soup to a blender. → See on Amazon
- Stainless Steel Soup Pot — Even heat distribution for perfect simmering and roasting. → See on Amazon
How to Make Cozy Mediterranean Tomato & Roasted Pepper Soup
- Roast the peppers: Preheat the oven to 400°F (200°C). Place the peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and chop the peppers.
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and a pinch of salt. Cook for 5 minutes until softened. Add the chopped peppers, tomatoes, and tomato paste. Cook for 10 minutes, stirring occasionally.
- Simmer the soup: Add the diced tomatoes (with juice), vegetable broth, oregano, smoked paprika, salt, black pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat to low. Simmer for 20 minutes, partially covered.
- Blend the soup: Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth. Return the soup to the pot and taste for seasoning.
- Serve: Ladle the soup into bowls. Drizzle with olive oil, garnish with fresh basil, and serve with crusty bread.
Cook's Tips for Perfect Cozy Mediterranean Tomato & Roasted Pepper Soup
- Common mistake and fix: Overcooking can make the soup bitter. Keep an eye on it and simmer gently.
- Time-saving tip: Roast the peppers ahead of time and store in the fridge for up to 3 days.
- Nutrition tip: For a lower-calorie version, use low-sodium broth and skip the olive oil drizzle.
- Make-ahead tip: This soup freezes beautifully. Let it cool, then freeze in individual portions up to 3 months.
Storing & Reheating Cozy Mediterranean Tomato & Roasted Pepper Soup
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: The soup can be made up to 3 days ahead. Store in the fridge until ready to serve.
Freezing Cozy Mediterranean Tomato & Roasted Pepper Soup
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat gently in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a smoother soup, use a food mill or sieve to strain the soup after blending.
- Best substitution: Substitute canned fire-roasted tomatoes for a smokier flavor.
- Make-ahead: The soup can be made up to 3 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a bit of water or additional broth.
Want to level up this recipe?
High-quality Olive Oil — Enhances the rich, fruity flavors of the soup. A good olive oil pays for itself in taste. → Check price on Amazon
Cozy Mediterranean Tomato & Roasted Pepper Soup
Ingredients
Main Ingredients
- 6 ripe tomatoes
- 2 red bell peppers
- 1 large onion
- 4 cloves garlic
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
Seasonings
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp tomato paste
Optional Toppings
- Fresh basil leaves
- Olive oil, for drizzling
- Crusty bread, for serving
Instructions
- Roast the peppers: Preheat the oven to 400°F (200°C). Place the peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and chop the peppers.
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and a pinch of salt. Cook for 5 minutes until softened. Add the chopped peppers, tomatoes, and tomato paste. Cook for 10 minutes, stirring occasionally.
- Simmer the soup: Add the diced tomatoes (with juice), vegetable broth, oregano, smoked paprika, salt, black pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat to low. Simmer for 20 minutes, partially covered.
- Blend the soup: Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth. Return the soup to the pot and taste for seasoning.
- Serve: Ladle the soup into bowls. Drizzle with olive oil, garnish with fresh basil, and serve with crusty bread.
Notes
- Chef tip: For a smoother soup, use a food mill or sieve to strain the soup after blending.
- Best substitution: Substitute canned fire-roasted tomatoes for a smokier flavor.
- Make-ahead: The soup can be made up to 3 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a bit of water or additional broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat gently in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The soup can be made up to 3 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 160
- Protein: 4g
- Fat: 7g
- Carbs: 22g
- Fiber: 4g
- Sugar: 10g
- Sodium: 750mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Mediterranean Tomato & Roasted Pepper Soup FAQs
Yes, this soup can be made up to 3 days ahead. Store in the fridge until ready to serve.
Overcooking can make the soup bitter. Keep an eye on it and simmer gently.
Yes, this soup freezes beautifully. Let it cool, then freeze in individual portions up to 3 months.
No, the air fryer is not suitable for making this soup. It's best to use a traditional oven or stovetop method.
Canned fire-roasted tomatoes can be used as a substitute for fresh tomatoes.
A Warm Final Note
I can’t wait for you to try Cozy Mediterranean Tomato & Roasted Pepper Soup and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
