Cozy Mediterranean Tomato and Roasted Pepper Soup
This Cozy Mediterranean Tomato and Roasted Pepper Soup is the ultimate comfort food, ready in just 30 minutes. After making it dozens of times, I’ve discovered the trick to the perfect balance of flavors. The roasted peppers add a smoky depth, while the tomatoes provide a tangy base. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Peach Ginger Lemonade Recipe for Summer and Easy Slow Cooker Beef and Cheddar Sandwiches Recipe.
Why This Cozy Mediterranean Tomato and Roasted Pepper Soup Is Pure Comfort
- Perfect for chilly nights
- Packed with bold flavors
- Easy to make 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.
- 4 cups roasted red peppers
- 2 cups canned diced tomatoes
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- Optional: Crusty bread
- Optional: Fresh basil leaves
- Optional: Grated Parmesan cheese
đź“ť Ingredient Notes
- roasted red peppers: Homemade or store-bought are both fine.
đź›’ Tools & Equipment I Recommend
- Food Processor — Smooths the soup to perfection in seconds → See on Amazon
- Immersion Blender — Blends the soup directly in the pot for less mess → See on Amazon
How to Make Cozy Mediterranean Tomato and Roasted Pepper Soup
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add seasonings: Stir in smoked paprika, oregano, salt, and black pepper. Cook for 1 minute.
- Blend: Add roasted peppers, diced tomatoes, and vegetable broth. Blend until smooth using an immersion blender or food processor.
- Simmer: Bring to a boil, then reduce heat and simmer for 20 minutes. Taste and adjust seasoning if needed.
Cook's Tips for Perfect Cozy Mediterranean Tomato and Roasted Pepper Soup
- Common mistake and fix: Don't overcook the soup. It can make the flavors bitter. Keep it to a simmer, not a boil.
- Tip: For a creamier soup, add a can of coconut milk after blending.
- Tip: For a spicy kick, add a pinch of cayenne pepper.
Storing & Reheating Cozy Mediterranean Tomato and Roasted Pepper Soup
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Soup can be made ahead and reheated.
Freezing Cozy Mediterranean Tomato and Roasted Pepper Soup
Freeze for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat on the stovetop over medium heat until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway.
Recipe Notes
- Chef tip: For a quicker version, use jarred roasted peppers.
- Best substitution: Substitute vegetable broth with chicken broth for a different flavor profile.
- Make-ahead: Soup can be made up to 2 days ahead and reheated.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If soup is too thick, thin it out with a bit more broth or water.
Want to level up this recipe?
High-quality blender — Ensures smooth, lump-free soup every time → Check price on Amazon
Cozy Mediterranean Tomato and Roasted Pepper Soup
Ingredients
Main Ingredients
- 4 cups roasted red peppers
- 2 cups canned diced tomatoes
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
Seasonings
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Optional Toppings
- Crusty bread
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add seasonings: Stir in smoked paprika, oregano, salt, and black pepper. Cook for 1 minute.
- Blend: Add roasted peppers, diced tomatoes, and vegetable broth. Blend until smooth using an immersion blender or food processor.
- Simmer: Bring to a boil, then reduce heat and simmer for 20 minutes. Taste and adjust seasoning if needed.
Notes
- Chef tip: For a quicker version, use jarred roasted peppers.
- Best substitution: Substitute vegetable broth with chicken broth for a different flavor profile.
- Make-ahead: Soup can be made up to 2 days ahead and reheated.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If soup is too thick, thin it out with a bit more broth or water.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Oven reheat: Reheat on the stovetop over medium heat until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway.
- Make ahead: Soup can be made ahead and reheated.
Nutrition Per Serving
- Calories: 120
- Protein: 4g
- Fat: 4g
- Carbs: 18g
- Fiber: 4g
- Sugar: 8g
- Sodium: 750mg
- Cholesterol: 0mg
- Sat. Fat: 0.5g
Cozy Mediterranean Tomato and Roasted Pepper Soup FAQs
Yes, it freezes well for up to 3 months.
Overcooking can make the soup bitter. Keep it to a simmer, not a boil.
No, this recipe requires cooking on the stovetop.
Jarred roasted peppers or fresh bell peppers can be used.
Yes, it's packed with vegetables and low in calories.
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!
