Roasted Red Pepper Tomato Basil Soup (30-Minute)
Fire-roasted canned tomatoes and jarred roasted red peppers provide the base for this smooth, deeply flavored soup, cutting prep time without sacrificing richness. A Parmesan rind simmers in the broth for added savoriness, and smoked paprika gives a subtle smoky note. Topped with garlic-Parmesan croutons, it's ready in about 30 minutes.
Equipment
- Large pot or Dutch oven (5–6 qt)
- Chefs Knife
- Cutting board
- Wooden spoon
- Baking sheet (for croutons)
- Parchment paper (optional)
- Immersion blender (preferred) or countertop blender
- Measuring cups and spoons
- Microplane or fine grater
- Ladle
Ingredients
For the Crispy Garlic–Parmesan Croutons:
- 3 cups day-old rustic bread, cut into 1-inch cubes such as sourdough; about 6 oz
- 2 tbsp extra-virgin olive oil good quality for best flavor
- 1 clove garlic, finely grated use a Microplane for even distribution
- ¼ tsp kosher salt Diamond Crystal preferred
- ⅛ tsp freshly ground black pepper
- 2 tbsp finely grated Parmesan cheese grate fresh for best melt and flavor
- 1 tsp finely chopped fresh parsley optional
For the Soup:
- 2 tbsp extra-virgin olive oil for sautéing
- 1 medium yellow onion, small dice about 1 cup
- 3 cloves garlic, thinly sliced
- 1 tsp smoked paprika adds wood-fired depth
- ¼ tsp crushed red pepper flakes adjust to taste
- 2 tbsp double-concentrated tomato paste Mutti or similar, for intensity
- 28 oz fire-roasted crushed tomatoes Muir Glen recommended
- 12 oz jar roasted red bell peppers, drained Delallo or similar
- 3 cups low-sodium vegetable broth or chicken broth if preferred
- 1 tsp granulated sugar balances acidity
- 1 tsp kosher salt plus more to taste
- ½ tsp freshly ground black pepper
- 1 oz Parmesan rind optional, for umami depth
- ¼ cup heavy cream or half-and-half optional for silkiness
- ½ cup fresh basil leaves, lightly packed and torn plus extra for garnish
- 1 tsp red wine vinegar or sherry vinegar brightens the finish
- 2 tsp extra-virgin olive oil for finishing drizzle
Instructions
- Preheat for Croutons: Heat oven to 400°F (205°C). Line a baking sheet with parchment for easy cleanup and even browning.
- Toss Croutons: In a bowl, combine 3 cups bread cubes, 2 tbsp olive oil, grated garlic, 1/4 tsp kosher salt, and a pinch of black pepper. Spread in a single layer on the baking sheet.
- Bake Croutons: Bake for 10 minutes, then toss with 2 tbsp Parmesan. Return to the oven for 2 minutes more, until deep golden and crisp. Sprinkle with parsley. Set aside. (Total bake time: ~12 minutes.)
- Start the Soup Base: While croutons bake, warm 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook, stirring, until translucent with lightly golden edges, 4–5 minutes. You should smell a gentle sweetness.
- Aromatics: Stir in sliced garlic; cook 30 seconds until fragrant. Add smoked paprika and red pepper flakes; cook 30 seconds to bloom spices—aromas should turn smoky and warm.
- Tomato Paste: Add tomato paste and cook 1–2 minutes, stirring, until it deepens to a brick-red and fond forms on the pot bottom—this builds umami.
- Liquids and Simmer: Add crushed tomatoes, roasted red peppers, broth, sugar, 1 tsp kosher salt, 1/2 tsp black pepper, and Parmesan rind (if using). Bring to a simmer, then reduce heat to maintain a lively burble. Partially cover and cook 12 minutes (aim for gentle steam and an occasional pop of bubbles).
- Blend Smooth: Remove rind. Blend with an immersion blender right in the pot until velvety, 30–60 seconds. If using a countertop blender, work in batches, vent lid, and cover with a towel to avoid steam build-up; blend to a silky texture.
- Finish: Stir in cream (if using) and torn basil; simmer 1 minute (do not boil) to preserve basil’s color. Off heat, add vinegar. Taste and adjust salt, pepper, or vinegar for balance. Finish with a swirl of extra-virgin olive oil.
- Serve: Ladle into warm bowls. Top generously with garlic–Parmesan croutons and a few basil ribbons. Serve immediately while steamy and aromatic.
Notes
Lisa’s Tips:
- Deeper Flavor Fast: Let the tomato paste caramelize until the pot’s bottom browns lightly—then deglaze naturally with tomatoes and broth for instant complexity.
- Dairy-Free/Vegan: Skip Parmesan rind and cream. Add 1 tbsp white miso with the broth for umami and 1–2 tbsp cashew cream at the end for silkiness.
- Spice Control: For mild heat, reduce red pepper flakes to a pinch; for spicy, increase to 1/2 tsp.
- No Immersion Blender? Use a countertop blender in batches; keep the lid vented and covered with a towel to safely release steam.
- Smoother Texture: Strain through a fine-mesh sieve after blending for restaurant-level silk.
- Quick Croutons on Stovetop: Pan-toast the seasoned bread in a large skillet over medium heat 6–8 minutes, tossing, then finish with Parmesan off heat.
Nutrition
Calories: 449kcalCarbohydrates: 33gProtein: 9gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 24mgSodium: 2504mgPotassium: 356mgFiber: 5gSugar: 16gVitamin A: 2100IUVitamin C: 49mgCalcium: 234mgIron: 3mg
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