Cozy Mediterranean Tomato & Roasted Pepper Soup
This Mediterranean Tomato and Roasted Pepper Soup is the cozy, comforting bowl of goodness you’ve been craving. After making it dozens of times, I’ve discovered the trick to the richest, creamiest texture without cream. It’s better than takeout and ready in just 30 minutes. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Caramel Apple Slices with Chocolate Drizzle and Slow Cooker Parmesan Herb Chicken with Creamy Orzo.
Why This Cozy Mediterranean Tomato & Roasted Pepper Soup Is Pure Comfort
- Rich, creamy texture without cream
- Packed with Mediterranean flavors
- Ready in just 30 minutes
- 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.
- 2 lbs ripe tomatoes
- 2 red bell peppers
- 1 large onion
- 4 cloves garlic
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1/4 cup chopped fresh basil
- Optional: A drizzle of olive oil
- Optional: Crusty bread
- Optional: Grated Parmesan cheese
📝 Ingredient Notes
- Tomatoes: Use ripe, in-season tomatoes for the best flavor.
- Bell peppers: Red bell peppers add a sweet, mild heat. For more heat, use a mix of colors or add a pinch of cayenne.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup a breeze and ensures a smooth, creamy texture. → See on Amazon
- Cast Iron Dutch Oven — Even heat distribution and retention for perfect simmering and cooking. → See on Amazon
How to Make Cozy Mediterranean Tomato & Roasted Pepper Soup
- Roast the peppers and tomatoes: Preheat the oven to 400°F (200°C). Place the tomatoes and peppers on a baking sheet and roast for 25-30 minutes, until the peppers are charred and the tomatoes are soft.
- Sauté the onions and garlic: In a large pot, heat the olive oil over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Blend the soup: Remove the skins from the roasted peppers and add them to the pot along with the roasted tomatoes, diced tomatoes, smoked paprika, oregano, salt, and pepper. Use an immersion blender to blend the soup until smooth.
- Simmer and serve: Simmer the soup for 15-20 minutes, until heated through. Stir in the fresh basil and serve with your choice of toppings.
Cook's Tips for Perfect Cozy Mediterranean Tomato & Roasted Pepper Soup
- Common mistake and fix: Don't overcook the soup. Simmering for too long can cause the tomatoes to lose their vibrant color and flavor.
- Pro tip: For a smoother soup, blend it until it's completely smooth. For a chunkier soup, blend it until it reaches your desired consistency.
- Pro tip: Make a big batch and freeze individual portions for easy, delicious meals later.
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 in the fridge for up to 5 days. Make-ahead tip: The soup can be made up to 2 days ahead and stored in the fridge.
Freezing Cozy Mediterranean Tomato & Roasted Pepper Soup
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a saucepan over medium heat or in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a smokier flavor, char the peppers directly on the gas burner or under the broiler.
- Best substitution: Substitute the fresh basil with 1 tbsp of dried basil or 2 tbsp of chopped fresh parsley.
- Make-ahead: The soup can be made up to 2 days ahead and stored in the fridge. Reheat on the stovetop or in the microwave.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth. If it's too thin, simmer it for a few more minutes to reduce and thicken.
Want to level up this recipe?
High-quality blender — Ensures a smooth, creamy texture and makes blending the soup a breeze. → Check price on Amazon
Cozy Mediterranean Tomato & Roasted Pepper Soup
Ingredients
Main Ingredients
- 2 lbs ripe tomatoes
- 2 red bell peppers
- 1 large onion
- 4 cloves garlic
- 1 can (14.5 oz) diced fire-roasted tomatoes
Seasonings
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1/4 cup chopped fresh basil
Optional Toppings
- A drizzle of olive oil
- Crusty bread
- Grated Parmesan cheese
Instructions
- Roast the peppers and tomatoes: Preheat the oven to 400°F (200°C). Place the tomatoes and peppers on a baking sheet and roast for 25-30 minutes, until the peppers are charred and the tomatoes are soft.
- Sauté the onions and garlic: In a large pot, heat the olive oil over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Blend the soup: Remove the skins from the roasted peppers and add them to the pot along with the roasted tomatoes, diced tomatoes, smoked paprika, oregano, salt, and pepper. Use an immersion blender to blend the soup until smooth.
- Simmer and serve: Simmer the soup for 15-20 minutes, until heated through. Stir in the fresh basil and serve with your choice of toppings.
Notes
- Chef tip: For a smokier flavor, char the peppers directly on the gas burner or under the broiler.
- Best substitution: Substitute the fresh basil with 1 tbsp of dried basil or 2 tbsp of chopped fresh parsley.
- Make-ahead: The soup can be made up to 2 days ahead and stored in the fridge. Reheat on the stovetop or in the microwave.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth. If it's too thin, simmer it for a few more minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a saucepan over medium heat or in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The soup can be made up to 2 days ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 180
- Protein: 6g
- Fat: 6g
- Carbs: 28g
- Fiber: 6g
- Sugar: 10g
- Sodium: 600mg
- 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, the soup can be made up to 2 days ahead and stored in the fridge. Reheat on the stovetop or in the microwave.
The soup may have been simmered for too long, causing the tomatoes to release more liquid. To fix this, simmer the soup for a few more minutes to reduce and thicken it.
Yes, the soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Serve the soup with crusty bread, a side salad, or grilled cheese sandwiches for a comforting meal.
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!
