CookClue
Search Troubleshoot

Failure-resistant recipe

Roasted Red Pepper Tomato Soup

Velvety tomato soup blended with roasted red peppers, onion, garlic and basil for a sweeter, rounder tomato profile.

Prep15 minCook35 minTotal50 minYield6 servingsLevelEasy

Source-reviewed. No original CookClue test is claimed unless it is actually recorded.

Smooth roasted red pepper tomato soup with basil and a cream swirl

Before you start

What this method is trying to achieve

Roast or use well-drained roasted peppers, simmer them with tomatoes and aromatics, then blend until smooth and finish with a small amount of cream if desired.

Success looks like

Know the target before you cook

The soup should be smooth, balanced and tomato-forward with roasted-pepper sweetness rather than harsh acidity.

Ingredients

What you need

Base

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced

Vegetables

  • 3 roasted red peppers, peeled, seeded and chopped

Tomato

  • 800 g canned whole tomatoes

Liquid

  • 750 ml vegetable broth

Finish

  • 0.5 cup fresh basil
  • 60 ml cream, optional

Method

Cook by the cues, not just the clock

Soften aromatics

  1. Cook onion and garlic gently until soft.

Add peppers and tomatoes

  1. Add roasted peppers, tomatoes and broth.

Simmer

  1. Simmer uncovered until flavors meld and liquid reduces slightly.

Blend

  1. Blend until smooth.

Finish

  1. Stir in basil and optional cream and adjust seasoning.

Critical checkpoints

Stop here and check

texture

Aromatics soft?

Onion is fully softened before tomatoes enter.

Cook longer if still raw.

texture

Soup smooth?

No large pepper skins or tomato pieces remain.

Blend further if needed.

other

Too acidic?

Flavor is sharply sour or metallic.

Use tomato-soup-too-acidic.

If yours looks different

Route the failure before changing the recipe

The finished soup tastes harshly sour or metallic.Tomato soup too acidic? Diagnose balance, aromatics and cookware.

Why Is My Tomato Soup Too Acidic?

After cooking

Storage, reheating & substitutions

Storage

Refrigerate covered.

Reheating

Reheat gently over medium-low heat.

Substitutions

Use jarred roasted red peppers if fully drained.

Evidence

Sources & methodology

Technical claims and method decisions are tied to sources. Recipe-specific advice is not presented as a universal food-science law.

  1. Roasted Red Pepper and Sun-Dried Tomato SoupFood Network

    A Food Network-origin roasted pepper and tomato soup uses roasted peppers, tomatoes, stock and basil.

    publisherPassage verified
  2. The Best Tomato SoupFood Network Kitchen

    Food Network builds tomato soup from softened aromatics and tomatoes in non-reactive cookware.

    publisherPassage verified