Fire roasted tomatoes and red peppers make a bright, spicy and slightly smokey paleo tomato red pepper soup that’s equally delicious hot or chilled.
I don’t generally think much about making soup in the summer; except of course when it comes to chilled soups (like this one or this one), even better if they do double duty and can be served either hot or cold like this paleo red pepper and tomato soup.
While we all tend to think of soup as cold weather comfort food a chilled soup shooter at a summer soirée can be just as nice. After all, summertime is prime tomato and red pepper season, so why wait?
The soup is quite simple, a velvety blend of red peppers and tomatoes in a rich rust-colored shade. It’s got a little sass and spunk thanks to harissa and the smokiness of the fire-roasted vegetables. The peppers and tomatoes are sliced in half then arranged on a baking sheet cut side down and placed under the broiler until their skins blacken and char (you can also do this on an outdoor grill), then left to steam for a few minutes. The steam will soften the skins, making them easy to remove.
Fire-roasting the peppers and tomatoes this way gives the soup an extra sweet and smokey depth of flavor you wouldn’t get just from simmering them together on the stovetop.
Speaking of stovetop, once the vegetables are ready, you quickly simmer them in a mixture of olive oil, garlic and harissa paste, and then blend until silky smooth. If you prefer a bit of texture in your soup, simple blend half and add it back to the pot for a chunkier version.
I find the flavor improves with an overnight rest in the fridge so I like to plan on making the soup a day ahead of time. If you’re serving it cold, all that’s left to do is to pour it into some chilled glasses and serve. Or if the weather permits and you’d prefer to serve it warm, simply re-heat and serve when ready. A little dollop of yogurt (I like this coconut one) on top is a nice finishing touch in either case. Enjoy!
Fire roasted tomatoes and red peppers make a bright, spicy and slightly smokey paleo tomato red pepper soup that's equally delicious hot or chilled.
- 4 medium vine ripened tomatoes, halved
- 2 small red bell peppers, halved and seeded (or use equivalent amount of jarred roasted peppers and skip broiling step)
- 1 ½ Tablespoons/22ml extra-virgin olive oil
- 1 large garlic clove, finely minced
- 1 Tablespoon/14g harissa paste
- ¼ teaspoon ground coriander
- ½ teaspoon fine sea salt
- 1 cup/240ml filtered water
- Pre-heat broiler.
- Place tomatoes and peppers cut side down on two half baking sheets and broil until skins are charred and the peppers are tender, (about 8-10 minutes for tomatoes and 10-12 minutes for the peppers.) Remove from oven and gently cover pans with a clean kitchen towel for 5 minutes. When cool enough to handle, peel the charred skins and coarsely chop the tomatoes and peppers, reserving any juices(reserve a spoonful of chopped vegetables to garnish as well if desired).
- In a medium saucepan, heat the olive oil, garlic, harissa, ground coriander and salt until fragrant (about 1-2 minutes.). Add the roasted tomatoes, peppers and juices and cook, another minute. Add 1 cup water and bring to a simmer. Cover and let simmer for 15 minutes.
- In a blender, purée soup until very smooth.
- If serving warm, return to pan to re-heat then serve or if serving chilled, cover and refrigerate until cold, (at least 3-4 hours) and serve in chilled glasses.
- Before serving garnished with reserved chopped tomatoes and peppers or a small dollop of dairy-free yogurt.
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Amount Per Serving: Calories: 106Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 274mgCarbohydrates: 9gFiber: 2gSugar: 6gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.