What gives the soup its spicy flavor?

The heat comes from fresh red chili and optional cayenne pepper, balanced with smoky paprika and cumin for depth.

Can I use other types of peppers?

Yes, yellow or orange bell peppers work well for a sweeter, less spicy variation.

Roast quartered tomatoes, halved peppers, onions, and garlic at 220°C until softened and slightly charred for enhanced flavor.

Peeling ensures a smoother texture and removes any bitterness, especially for the carrot and garlic used in sautéing.

Blend thoroughly for a smooth finish, or pulse less for a chunkier texture to suit your preference.

Serve with crusty bread or a crisp white wine like Sauvignon Blanc for a complete meal.

A vibrant, warming soup featuring roasted red peppers and tomatoes blended with aromatic spices for a bold, comforting flavor.

I first made this soup on a chilly evening when I craved something both spicy and soothing, and it instantly became a staple in my kitchen.

Prepare Oven and Vegetables:: Preheat oven to 220°C (430°F). Line a baking sheet with parchment paper.
Roast Vegetables:: Place tomatoes, red peppers, onion, and garlic on baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with a pinch of salt and pepper.
Bake Until Tender:: Roast for 25 minutes until softened and slightly charred at the edges.
Sauté Carrot and Chili:: Heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add carrot and chili, cook for 3–4 minutes until softened.
Add Roasted Veg and Spices:: Add roasted vegetables, smoked paprika, cumin, and cayenne (if using). Stir well.
Add Broth and Simmer:: Pour in vegetable broth, bring to a simmer, and cook for 10 minutes.
Blend the Soup:: Use immersion blender (or transfer to blender in batches) to puree soup until smooth.
Season to Taste:: Taste and adjust seasoning if needed.
Serve:: Serve hot, garnished with fresh basil and a drizzle of olive oil. Enjoy with crusty bread if desired.

Sharing this soup with my family on weekends has become a cozy tradition, especially when served with warm crusty bread for dipping.

Pair this soup with your favorite crusty bread or a simple side salad for a complete meal, or top with a swirl of coconut milk for extra richness.

Refrigerate leftovers in an airtight container for up to 4 days. The flavors develop even more overnight, making it a perfect make-ahead option.

Each serving provides approximately 140 calories, 6 g fat, 21 g carbohydrates, and 3 g protein, making it a light yet satisfying option.

This spicy tomato & roasted pepper soup is sure to warm you up on even the coldest days. Enjoy every comforting spoonful!

→ What gives the soup its spicy flavor?: The heat comes from fresh red chili and optional cayenne pepper, balanced with smoky paprika and cumin for depth.
→ Can I use other types of peppers?: Yes, yellow or orange bell peppers work well for a sweeter, less spicy variation.
→ What is the best way to roast the vegetables?: Roast quartered tomatoes, halved peppers, onions, and garlic at 220°C until softened and slightly charred for enhanced flavor.
→ Is it necessary to peel the garlic and carrot?: Peeling ensures a smoother texture and removes any bitterness, especially for the carrot and garlic used in sautéing.
→ How can I adjust the soup’s consistency?: Blend thoroughly for a smooth finish, or pulse less for a chunkier texture to suit your preference.
→ What dishes pair well with this soup?: Serve with crusty bread or a crisp white wine like Sauvignon Blanc for a complete meal.