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Smoky Tomato and Bell Pepper Soup
with garlic bread

Active: 30 min Total: 30 min
For a twist on classic tomato soup, smoked paprika and roasted red peppers give this version a smoky rich flavor. Garlic bread on the side makes this a fast, comforting weeknight choice.


Smoky Tomato and Bell Pepper Soup:
  • Carrots, medium - 1 , chopped
  • Roasted red peppers (16 oz / 454 g) - 1/2 jar , rinsed, drained and chopped
  • Onions, red - 1/2 , chopped
  • Oil, olive - 1 Tbsp
  • Butter - 1 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Vinegar, red or white wine - 1 tsp
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 2 cans
  • Stock, any type - 1 cup
  • Yogurt, Greek or plain - 1/2 cup
Garlic Bread:
  • Parsley, fresh - 2 tsp , chopped
  • Garlic - 2 cloves , crushed
  • Butter - 2 Tbsp
  • Cheese, parmesan (opt) - 2 Tbsp , grated
  • Baguette or ciabatta - 1/2 loaf


  1. Carrots / Roasted red peppers / Onions - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead)
  2. Prep garlic bread - Chop parsley. Mash garlic with butter, parmesan, and parsley. Slice bread open lengthwise, and spread on garlic butter.

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  1. Heat oven to 375F / 191C degrees.
  2. Heat a Dutch oven over medium heat. Add olive oil and butter. When butter melts, add carrots and onions and saute until onions soften, 4 to 5 minutes. Add paprika and vinegar and saute until fragrant, ~1 minute. Add roasted red peppers, tomatoes (including liquid) and stock. Bring to a simmer and allow to simmer for 10 minutes to let the flavors come together.
  3. While soup simmers, place bread onto a sheet pan and bake for 10 to 12 minutes, until bread is golden.
  4. Puree soup until smooth with an immersion blender (like in this video) or transfer to a standing blender in batches. (Using a standing blender will yield a more smooth, creamy soup.) Season to taste with salt and pepper.
  5. Serve soup with a spoonful of yogurt on top of each bowl and with garlic bread on the side. Enjoy!



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