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If you’re looking for a soup that’s rich, smoky, and packed with flavor, this Roasted Red Pepper and Tomato Soup with Cumin is the perfect choice! 🌶️🍅 The sweetness of roasted red peppers pairs beautifully with the tangy tomatoes, while cumin adds an earthy warmth that brings everything together. It’s an easy, wholesome soup that works great as a starter or a light meal, especially when paired with some crusty bread. Plus, it’s packed with nutrients and can be made in under 30 minutes, making it perfect for weeknight dinners or meal prep! 🍲✨
Roasted Red Pepper and Tomato Soup with Cumin 🌶️🍅
Course: SoupsCuisine: MoroccanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking/ Cooling Time
20
minutescalories per serving
200
kcalIngredients
4 large red bell peppers, roasted and peeled 🌶️
4 large tomatoes, roasted 🍅
1 onion, chopped 🧅
3 cloves garlic, minced 🧄
1 tsp ground cumin
3 cups vegetable broth
1 tbsp olive oil 🫒
Salt and pepper to taste
Fresh cilantro or parsley, for garnish 🌿
Optional: A dollop of sour cream or Greek yogurt for serving
Directions
- Roast the Veggies:
- Preheat your oven to 400°F (nice and hot). Throw 4 large red bell peppers and 4 tomatoes on a baking sheet.
- Let them roast for about 15-20 minutes, turning them every now and then. You want those peppers charred and the tomatoes soft and juicy.
- Once they’re done, let them cool a bit. Peel the skin off the peppers, and set both the peppers and tomatoes aside for now.
- Sauté the Good Stuff:
- Heat up 1 tablespoon of olive oil in a big pot over medium heat.
- Toss in 1 chopped onion and let it cook for about 5 minutes until it softens up.
- Add 3 minced garlic cloves and 1 teaspoon of cumin. Let it cook for a minute—your kitchen should be smelling amazing by now!
- Make It Smooth:
- Add your roasted peppers and tomatoes to the pot. Stir them in.
- Pour in 3 cups of veggie broth and bring everything to a simmer. Let it cook for about 10 minutes to get all those flavors mingling.
- Now, blend it up! Use an immersion blender or carefully blend in batches. You want it silky smooth.
- Season and Serve:
- Season with salt and pepper. Taste it to make sure it’s just right!
- Ladle the soup into bowls, and garnish with fresh herbs like cilantro or parsley.
- If you’re feeling fancy, add a little dollop of sour cream or Greek yogurt on top. Enjoy! 🌶️🍅
Notes
- If you prefer a chunkier texture, only partially blend the soup.
- Roasting the peppers and tomatoes gives the soup a smoky depth of flavor, but you can also use jarred roasted red peppers to save time.
- Serve with a side of crusty bread for a hearty meal!
This Roasted Red Pepper and Tomato Soup with Cumin is the ultimate combination of smoky, sweet, and savory flavors, all packed into a warm, comforting bowl. 🌶️🍅✨ With minimal ingredients and an easy cooking process, it’s perfect for busy weeknights or as a meal prep option for a healthy lunch. Pair it with a simple salad or bread for a light yet satisfying meal!
