Cozy Mediterranean Tomato and Roasted Pepper Soup
This Cozy Mediterranean Tomato and Roasted Pepper Soup is the perfect comfort food on chilly nights. After making this many times, I’ve discovered the secret to a smooth, creamy texture without dairy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cucumber Sweet Pepper Salad and Slow Cooker Chuck Roast with Vegetables.
Why This Cozy Mediterranean Tomato and Roasted Pepper Soup Is Pure Comfort
- Creamy and comforting without dairy
- Packed with Mediterranean flavors
- Ready in just 30 minutes
- Better than takeout and freezes well
What You'll Need for Cozy Mediterranean Tomato and Roasted Pepper Soup
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Tomatoes
- Roasted Red Bell Peppers
- Onion
- Garlic
- Vegetable Broth
- Smoked Paprika
- Cumin
- Salt
- Black Pepper
- Bay Leaves
- Oregano
- Optional: Crushed Red Pepper Flakes
- Optional: Fresh Basil
- Optional: Grated Parmesan Cheese
📝 Ingredient Notes
- Tomatoes: Use canned fire-roasted tomatoes for extra flavor.
- Vegetable Broth: Use low-sodium broth to control sodium content.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Ensures a smooth, creamy soup without transferring hot liquids to a blender. → See on Amazon
- High-quality Stock Pot — Even heat distribution prevents hot spots and burning. → See on Amazon
How to Make Cozy Mediterranean Tomato and Roasted Pepper Soup
- Roast Peppers: Place bell peppers on a baking sheet and broil until charred. Place in a bowl, cover, and let steam for 10 minutes. Peel, seed, and slice.
- Sauté Vegetables: Sauté onion, garlic, and spices until softened. Add tomatoes, vegetable broth, and roasted peppers. Simmer for 20 minutes.
- Blend and Season: Use an immersion blender to blend until smooth. Season with salt, pepper, and oregano. Add water to desired consistency.
- Serve: Ladle into bowls, top with optional toppings, and serve with crusty bread.
Cook's Tips for Perfect Cozy Mediterranean Tomato and Roasted Pepper Soup
- Common mistake and fix: Not blending enough can leave chunks. Use an immersion blender for a smooth texture.
- Tip: For a spicier soup, add a pinch of crushed red pepper flakes.
- Tip: Make a big batch and freeze portions for easy meals later.
Storing & Reheating Cozy Mediterranean Tomato and 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: This soup can be made up to 3 days ahead and reheated.
Freezing Cozy Mediterranean Tomato and 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 in a pot on the stove over medium heat until warmed through. Microwave: Reheat in the microwave in 30-second intervals until warmed through.
Recipe Notes
- Chef tip: For a smoother soup, blend until completely smooth.
- Best substitution: Substitute canned diced tomatoes for fresh.
- Make-ahead: This soup can be made ahead and reheated.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, add water to reach desired consistency.
Want to level up this recipe?
High-quality Stock Pot — Even heat distribution prevents hot spots and burning. → Check price on Amazon
Cozy Mediterranean Tomato and Roasted Pepper Soup
Ingredients
Main Ingredients
- Tomatoes
- Roasted Red Bell Peppers
- Onion
- Garlic
- Vegetable Broth
Seasonings
- Smoked Paprika
- Cumin
- Salt
- Black Pepper
- Bay Leaves
- Oregano
Optional Toppings
- Crushed Red Pepper Flakes
- Fresh Basil
- Grated Parmesan Cheese
Instructions
- Roast Peppers: Place bell peppers on a baking sheet and broil until charred. Place in a bowl, cover, and let steam for 10 minutes. Peel, seed, and slice.
- Sauté Vegetables: Sauté onion, garlic, and spices until softened. Add tomatoes, vegetable broth, and roasted peppers. Simmer for 20 minutes.
- Blend and Season: Use an immersion blender to blend until smooth. Season with salt, pepper, and oregano. Add water to desired consistency.
- Serve: Ladle into bowls, top with optional toppings, and serve with crusty bread.
Notes
- Chef tip: For a smoother soup, blend until completely smooth.
- Best substitution: Substitute canned diced tomatoes for fresh.
- Make-ahead: This soup can be made ahead and reheated.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, add water to reach desired consistency.
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 in a pot on the stove over medium heat until warmed through.
- Microwave reheat: Reheat in the microwave in 30-second intervals until warmed through.
- Make ahead: This soup can be made up to 3 days ahead and reheated.
Nutrition Per Serving
- Calories: 160
- Protein: 6g
- Fat: 5g
- Carbs: 26g
- Fiber: 5g
- Sugar: 10g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Mediterranean Tomato and Roasted Pepper Soup FAQs
Yes, this soup can be made up to 3 days ahead and reheated.
The soup may have been blended too much, breaking down the tomatoes' pectin and releasing water. To fix, simmer the soup to reduce the liquid.
Yes, sauté the vegetables, add all ingredients, and pressure cook on high for 10 minutes with a natural release. Blend until smooth.
Yes, this soup is naturally gluten-free. Just ensure your vegetable broth is gluten-free.
Yes, this soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Cozy Mediterranean Tomato and 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!
