My Recipe Box

Creamy Roasted Pepper and Tomato Soup


Serves 6

  • by from Fine Cooking
    Issue 130

Bell peppers may be available in supermarkets all year long, but nothing beats the flavor of the sweet peppers that dominate farmers’ markets in August and September; that’s the ideal time to make this rich soup with its crispy-salty fried caper garnish. Straining the soup through a fine-mesh sieve before serving yields silky results; for a more rustic version, use a medium-mesh sieve.

  • 3 lb. red bell peppers, cut into 1-inch-wide strips
  • 2 lb. ripe plum tomatoes, seeded and cut into 1-inch pieces
  • 3 medium carrots, cut into 1-inch pieces
  • 1 large yellow onion, cut into 8 wedges
  • 1 large red onion, cut into 8 wedges
  • 6 large fresh basil leaves, torn
  • 4 sprigs fresh thyme
  • 1 tsp. sweet Hungarian paprika
  • 1/4 tsp. cayenne; more to taste
  • Kosher salt and freshly ground black pepper
  • 9 Tbs. extra-virgin olive oil
  • 3 cups Roasted Vegetable Broth or store-bought lower-salt vegetable or chicken broth
  • 1/4 cup heavy cream
  • 1-1/2 Tbs. red wine vinegar
  • 2 Tbs. small (nonpareil) capers, drained and patted dry

Position a rack in the center of the oven and heat the oven to 450°F.

In a large roasting pan, toss the peppers, tomatoes, carrots, onions, basil, and thyme with the paprika, cayenne, 1 tsp. of salt, a few grinds of pepper, and 6 Tbs. of the oil. Roast the vegetables, turning them every 15 minutes or so, until tender and browned in spots, about 45 minutes.

Put one-third of the vegetables in a blender with 1 cup of the broth. Purée until very smooth, about 2 minutes. Strain through a fine- or medium-mesh sieve set over a 4-quart saucepan, using a silicone spatula to press all of the liquid through; discard any solids. Repeat with the remaining vegetables (including any liquid from the pan) and broth in two more batches.

Stir in the cream and bring to a simmer over medium-low heat. Stir in the vinegar and gently simmer for 5 minutes. Season to taste with salt and cayenne. Remove from the heat and let cool to warm or room temperature.

When ready to serve, heat the remaining 3 Tbs. oil in an 8-inch skillet over medium-high heat until shimmering hot. Add the capers and cook, stirring, until they begin to open like little flowers and become crispy and brown, about 30 seconds. Drain the capers in a small fine-mesh sieve set over a bowl. Transfer the capers to a paper-towel-lined plate; reserve the oil.

Serve the soup drizzled with the reserved caper oil and garnished with the fried capers.

nutrition information (per serving):
Calories (kcal): 370, Fat (kcal): 27, Fat Calories (g): 240, Saturated Fat (g): 5, Protein (g): 5, Monounsaturated Fat (g): 17, Carbohydrates (mg): 26, Polyunsaturated Fat (mg): 3, Sodium (g): 450, Cholesterol (g): 15, Fiber (g): 5,

Photo: Scott Phillips

I made this with the roasted veg stock in the same article. The soup has a really nice deep flavor, but it's a multi-step process to get there - plan ahead! I used a fine sieve for part of it and whirred the rest in the Vita-mix. The textures weren't that different, so feel free to skip that step if you have a powerful blender. My cayenne is very fresh, so it overwhelmed the lovely red peppers a bit. I'll use less next time. Family loved and I'm looking forward to using the stock in other veg soup recipes.

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