Cozy Mediterranean Tomato and Roasted Pepper Soup
This Cozy Mediterranean Tomato and Roasted Pepper Soup is the ultimate comfort food. After making it dozens of times, I’ve perfected the balance of flavors. The trick I discovered is roasting the peppers first to bring out their natural sweetness. The fresh, cozy aroma will fill your home and make your family beg for seconds. Try it with my Classic Columbia 1905 Salad for a perfect meal. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Strawberry Matcha Sago Dessert Recipe and Classic Columbia 1905 Salad with Ham and Swiss Cheese.
Why This Cozy Mediterranean Tomato and Roasted Pepper Soup Is Pure Comfort
- Easy to make with simple ingredients
- Packed with fresh Mediterranean flavors
- Better than takeout and freezes well
- Perfect for meal prepping or entertaining
What You'll Need for Cozy Mediterranean Tomato and 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 tomatoes
- 1/2 cup olive oil
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup fresh basil leaves
- Optional: Crusty bread
- Optional: Grated Parmesan cheese
- Optional: Extra virgin olive oil
đź“ť Ingredient Notes
- Tomatoes: Use ripe, in-season tomatoes for the best flavor.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup easy and safe. → See on Amazon
- Cast Iron Dutch Oven — Even heat distribution for perfect soup. → See on Amazon
How to Make Cozy Mediterranean Tomato and Roasted Pepper Soup
- Roast the peppers: Preheat the oven to 450°F. Place the peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until charred. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and chop.
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened. Add the chopped peppers and tomatoes, and cook for 5 minutes.
- Simmer the soup: Add the diced tomatoes, tomato paste, oregano, smoked paprika, salt, and pepper. Simmer for 20 minutes. Use an immersion blender to blend until smooth. Stir in the fresh basil.
Cook's Tips for Perfect Cozy Mediterranean Tomato and Roasted Pepper Soup
- Common mistake and fix: Don't overcook the soup. It can become bitter. If it does, add a pinch of sugar to balance the flavors.
- Tip: For a smoother soup, blend until completely smooth. For a chunkier soup, blend only partially.
- Tip: Make ahead and freeze individual portions for easy lunches.
Storing & Reheating Cozy Mediterranean Tomato and Roasted Pepper Soup
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: The soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Freezing Cozy Mediterranean Tomato and Roasted Pepper Soup
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a pot over medium heat or in the microwave. Microwave: Stir occasionally to ensure even heating.
Recipe Notes
- Chef tip: Roasting the peppers first brings out their natural sweetness.
- Best substitution: Use canned tomatoes and roasted red peppers for a quicker version.
- Make-ahead: The soup can be made up to 2 days ahead.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth.
Want to level up this recipe?
High-quality blender — Ensures a smooth, creamy soup. Pays for itself vs takeout. → Check price on Amazon
Cozy Mediterranean Tomato and 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 tomatoes
- 1/2 cup olive oil
Seasonings
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup fresh basil leaves
Optional Toppings
- Crusty bread
- Grated Parmesan cheese
- Extra virgin olive oil
Instructions
- Roast the peppers: Preheat the oven to 450°F. Place the peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until charred. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and chop.
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened. Add the chopped peppers and tomatoes, and cook for 5 minutes.
- Simmer the soup: Add the diced tomatoes, tomato paste, oregano, smoked paprika, salt, and pepper. Simmer for 20 minutes. Use an immersion blender to blend until smooth. Stir in the fresh basil.
Notes
- Chef tip: Roasting the peppers first brings out their natural sweetness.
- Best substitution: Use canned tomatoes and roasted red peppers for a quicker version.
- Make-ahead: The soup can be made up to 2 days ahead.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a pot over medium heat or in the microwave.
- Microwave reheat: Stir occasionally to ensure even heating.
- Make ahead: The soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 150
- Protein: 4g
- Fat: 10g
- Carbs: 15g
- Fiber: 4g
- Sugar: 8g
- Sodium: 400mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Mediterranean Tomato and Roasted Pepper Soup FAQs
Yes, it can be made up to 2 days ahead. Store in the fridge until ready to serve.
Overcooking can make the soup bitter. If it does, add a pinch of sugar to balance the flavors.
Yes, it freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
No, this recipe requires oven roasting and stovetop simmering.
Yes, it's packed with vegetables and low in calories. One serving has about 150 calories.
A Warm Final Note
I can’t wait for you to try Cozy Mediterranean Tomato and 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!
