Roasted Red Soup

Roasted tomato and red-pepper soup with smoked paprika and sour cream

Oven-roasted tomatoes and red peppers blended into a velvety, deeply smoky soup, finished with sour cream for a subtle tang. Far better than anything from a can.

Equipment Needed

• Rimmed baking sheet
• Parchment paper
• Large saucepan or Dutch oven
• Immersion blender or countertop blender

Roasted Red Soup

Oven-roasted tomatoes and red peppers blended into a velvety, deeply smoky soup, finished with sour cream for a subtle tang. Far better than anything from a can.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 Servings

Course: Soups

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 2 lbs ripe tomatoes halved
• 3 red bell peppers halved and seeded
• 1 medium yellow onion quartered
• 4 cloves garlic peeled
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil or thyme
• 1/2 teaspoon smoked paprika
• 2 cups chicken or vegetable broth
• 1/4 cup full-fat sour cream room temperature
• 1/4 to 1 teaspoon sugar (optional to balance acidity); optional
• Fresh basil for garnish (optional); optional

Method

 

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
2. Arrange tomatoes, peppers cut-side down, onion, and garlic on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast 40 to 45 minutes until vegetables are soft and lightly charred. Peel away pepper skins if desired.
4. Transfer roasted vegetables to a large saucepan. Add broth, basil or thyme, and smoked paprika. Simmer over medium heat 10 minutes.
5. Remove from heat and blend until completely smooth using an immersion blender or carefully in batches in a countertop blender.
6. Return to low heat. Slowly stir in sour cream until fully incorporated. Do not boil after adding sour cream or it may break.
7. If the soup tastes sharp or acidic, stir in sugar starting with 1/4 teaspoon. Adjust seasoning and serve hot, garnished with fresh basil if desired.

How to Know It's Done

• Oven: 400 degrees F
• Do not boil the soup after adding sour cream.

Cook's Notes

• For an ultra-smooth, restaurant-style texture, strain the blended soup through a fine mesh strainer before adding the sour cream.
• Stir in 1 tablespoon of butter after blending for a richer, more velvety finish.