Roasted Red Pepper and Tomato Soup

~Warm, creamy and cozy~

Why You’ll Love This Recipe

• Full of flavor: Sweet roasted peppers and tomatoes blend perfectly with aromatic herbs and garlic.
• Comforting and nourishing: Warm, creamy, and satisfying with a crunchy topping.
• Quick and easy: Minimal prep and simple cooking steps make it perfect for weeknights.

Total Time: 50 minutes|Servings: 4|Difficulty: medium

Ingredients

Soup:

• 1 kg tomatoes, chopped
• 8 roasted red peppers, chopped
• 2 red onions, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons sugar
• 2 teaspoons sweet paprika
• 1 teaspoon dried basil
• 4 tablespoons coconut oil
• 4 tablespoons grass-fed butter
• 2 tablespoons flour
• 200 g feta cheese, crumbled
• 2 liters water
• Salt to taste

Herby Croutons:

• 8 slices whole-grain or sourdough bread, cut into cubes
• 4 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons dried herbs (thyme, oregano, or rosemary)
• Salt and pepper to taste

Instructions

Soup:

1. Heat the olive oil in a large pot over medium heat. Sauté the onions and garlic for 2–3 minutes until softened.
2. Add the chopped tomatoes and bring to a gentle simmer. Stir in the roasted red peppers, sugar, basil, paprika, salt, and water. Simmer for 15–20 minutes.
3. Blend the soup until smooth using an immersion blender or food processor.
4. In a small pan, melt the butter and stir in the flour, cooking for about 30 seconds until lightly golden. Gradually add 1–2 ladles of the soup to the butter-flour mixture, whisking until smooth, then pour back into the pot. Simmer for another 2–3 minutes.
5. Serve hot, topped with crumbled feta cheese and hearby croutons!

Note: If you’re using pre-roasted peppers, make sure they do not contain vinegar, as it can alter the taste of the soup. If using fresh peppers, roast them first until the skins are charred, then peel and remove the seeds.

Croutons:

1. Preheat the oven to 180°C (350°F).
2. Toss the bread cubes with olive oil, garlic powder, dried herbs, salt, and pepper until evenly coated.
3. Spread the cubes on a baking sheet in a single layer.
4. Bake for 12–15 minutes, turning halfway through, until golden and crispy.
5. Serve on top of the soup or as a side.

Swaps

• Soup: Use chicken or vegetable broth instead of water for added depth.
• Cheese: Swap feta for goat cheese or parmesan.
• Croutons: Use gluten-free bread if needed, or replace herbs with your favorites.

Nutrition 

(Per serving, approx.) Calories: 250 kcal | Protein: 7 g | Carbohydrates: 22 g | Fat: 15 g | Fiber: 5 g

Dietary Info

Vegetarian | High in fiber and antioxidants | Low added sugar