Mediterranean Tomato and Red Pepper Soup
75% authentic · Mediterranean
A vibrant and slightly smoky tomato soup infused with the sweetness of roasted red peppers and a hint of Mediterranean herbs.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Ripe tomatoes1.5 lbs
- Roasted red peppers (jarred)1 cup, drained
- Yellow onion1/2 medium
- Garlic cloves3
- Vegetable broth4 cups
- Olive oil2 tbsp
- Smoked paprika1/2 tsp
- Dried oregano1 tsp
- Feta cheese1/4 cup, crumbled (for garnish)
- Fresh oregano or parsleyfor garnish
- Saltto taste
- Black pepperto taste
Steps
- 1
Roughly chop tomatoes, onion, and garlic.
- 2
Heat olive oil in a large pot over medium heat.
- 3
Add chopped onion and cook until softened, about 5 minutes.
- 4
Add garlic, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.
- 5
Add chopped tomatoes, drained roasted red peppers, vegetable broth, salt, and pepper. Bring to a boil.
- 6
Reduce heat, cover, and simmer for 20-25 minutes, until vegetables are tender.
- 7
Use an immersion blender or transfer to a regular blender to puree until smooth.
- 8
Return soup to the pot. Heat gently until warmed through. Do not boil.
- 9
Taste and adjust seasoning. Serve hot, garnished with crumbled feta and fresh herbs.
