Classic Tomato Soup with a Twist: A Medley of Fresh Ingredients and Vibrant Flavors
- Arjun Patel
- Mar 8
- 3 min read
Tomato soup is a timeless comfort food, but this recipe elevates it with roasted red bell peppers, fresh basil, and a touch of chili heat. This dish’s roots trace back to Mediterranean kitchens, where the abundance of fresh produce and bold seasonings inspires culinary magic. The simplicity of this soup allows the natural flavors of the ingredients to shine while showcasing techniques like blanching and grilling that enhance its depth. Whether served as a starter or a light meal, this tomato soup is both nourishing and flavorful—perfect for savoring a bowl of culinary tradition.
Tomato soup is a staple in cuisines around the world, with variations reflecting local ingredients and traditions. The use of ripe plum tomatoes and basil in this recipe highlights its Mediterranean influences, where fresh, simple flavors are celebrated. Grilled peppers add a smoky element often found in Spanish and Italian dishes, while the chili brings a nod to global spice traditions. This recipe embodies the adaptability of tomato soup, transforming humble ingredients into a vibrant and memorable dish.
Quick Recipe Overview
Dish: Tomato Soup with Red Bell Peppers and Basil
Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 4–6
Ingredients
For the Soup Base:
15 ripe plum tomatoes: Sweet and juicy, ideal for a rich soup.
3 medium red bell peppers: Adds a smoky depth after grilling.
½ cup olive oil: Divided for cooking and finishing.
1 tbsp chopped, seeded red chili: Brings a gentle heat.
2 cups vegetable broth: Provides a savory backbone.
For Seasoning:
Salt and ground black pepper: To taste.
2 tbsp red wine vinegar: Adds a tangy balance.
For Garnish:
2 handfuls of fresh basil leaves: Aromatic and herbaceous.
Additional red wine vinegar and olive oil: For finishing.
Instructions:
Blanch the Tomatoes:
Score the tops of the tomatoes with a small "X."
Blanch in boiling water for 20 seconds or until the skins start to loosen.
Remove from the water, cool slightly, then peel and deseed. Chop the tomatoes finely and set aside.
Grill the Bell Peppers:
Grill the peppers whole over medium-high heat until charred on all sides.
Transfer to a bowl and cover tightly to steam for 5 minutes. Peel off the skins, remove seeds, and finely chop the peppers.
Cook the Soup Base:
In a large saucepan, heat 2 tablespoons of olive oil over medium heat.
Add the chopped red chili and a pinch of salt. Cook for 5 minutes.
Stir in the garlic and cook for an additional 2 minutes.
Add the chopped tomatoes and red bell peppers. Season with another pinch of salt and the red wine vinegar.
Cook for 10 minutes, stirring occasionally.
Simmer the Soup:
Pour in the vegetable broth, stir well, and bring to a gentle simmer.
Let the soup cook for 15 minutes, allowing the flavors to meld. (Bonus: I like to add fun shaped pasta so the bowl of soup looks fun!)
Prepare the Basil Oil:
In a mortar and pestle, smash the basil leaves with a pinch of salt until a paste forms.
Stir in the remaining olive oil and a dash of red wine vinegar. Set aside.
Finish and Serve:
Ladle the soup into bowls. Drizzle generously with the basil oil mixture.
Serve warm with crusty bread or as a standalone dish.
Pro Tips and Customizations
For Extra Creaminess: Blend the soup and stir in a splash of heavy cream or coconut milk.
Make it Vegan: This recipe is naturally vegan-friendly, but ensure your vegetable broth is free of animal products.
Add Texture: Top with croutons, toasted pine nuts, or a dollop of ricotta cheese.
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Try This at Home and Share!
This tomato soup recipe is a celebration of seasonal produce and time-honored techniques. Whether you’re cooking for family or savoring a quiet meal, it offers a bowl of comfort steeped in history. We eat tomato soup every Thanksgiving in my family. Let me know your favorite tomato soup memories or share how you’ve adapted this recipe to suit your taste. Happy cooking!