Boil
by: Ella Quittner
October1,2018
4.7
13 Ratings
- Cook time 1 hour 10 minutes
- Serves 4
Jump to Recipe
Author Notes
In this peperonata-inspired tomato soup, the classic version gets a kick in the pants from fire-roasted tomatoes, peppers, and caramelized onions. The cozy results pair perfectly with a dollop of crème fraîche, a sprinkle of fresh herbs, or a melty, toasty grilled cheese.
This recipe was developed in partnership with Muir Glen. —Ella Quittner
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1/3 cupolive oil
- 2 red bell peppers, stems and seeds removed, sliced lengthwise into 1/2-inch wide strips
- 1 small yellow onion, peeled and quartered
- 2 garlic cloves, peeled and quartered
- 2 tablespoonsMuir Glen Tomato Paste
- 2 (14.5-ounce) cans Muir Glen Fire Roasted Diced Tomatoes
- 2 cupschicken or vegetable broth
- 1 teaspoonred wine vinegar, plus more to taste
- 2 teaspoonskosher salt, plus more to taste
- 1/2 teaspoonfresh black pepper, plus more to taste
- 1 small pinch sugar, as needed
- 1 handful fresh basil
- 4 dollops crème fraîche
Directions
- In a heavy-bottomed soup pot, heat the olive oil, then add the red peppers, onion, and garlic. Cover and let cook over medium heat, stirring occasionally to break up the onion, until the peppers are soft and the onion is deeply caramelized—about 35 minutes.
- Uncover and add the tomato paste, diced tomatoes, and broth. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 25 minutes, stirring occasionally.
- Stir in the vinegar, salt, and pepper. Blend until smooth with an immersion blender, or by transferring in batches to a blender and then returning to the pot. Adjust seasoning to taste with salt, vinegar, and sugar.
- To serve, ladle soup into bowls and sprinkle with more fresh black pepper. Garnish with fresh basil, and if using, one dollop of crème fraîche per bowl.
Tags:
- Soup
- American
- Onion
- Olive Oil
- Vinegar
- Pepper
- Tomato
- Garlic
- Bell Pepper
- Make Ahead
- Weeknight Cooking
- Boil
See what other Food52ers are saying.
-
FrugalCat
-
Alexis Morgan
-
Stephanie B.
-
zoemetro uk
-
Ella Quittner
Popular on Food52
9 Reviews
Nancy M. January 15, 2023
I was suspicious about caramelizing onions in the same pot with the peppers, as I thought the peppers would give off a lot of liquid and prevent the browning of the onions. I was right. This pot of mess has been cooking for over an hour and the onions are stewing in pepper liquid. We're hungry so I decided to proceed with the recipe using my stewed peppers and onions. It might be good. If it is, next time I will caramelize the onions the usual way and cook the peppers separately.
rticul8 October 8, 2020
Best tomato soup recipe. My husband’s highest rating, “That’s a keeper”.
FrugalCat August 24, 2020
Totally yummy. I love using fire roasted canned tomatoes. Not a big basil fan so just used a sprinkle of dried Italian seasoning. There's no creme fraiche in my house, so I used sour cream on top.
Alexis M. May 13, 2020
Delicious! I added two jalapeños in with the bell peppers, and it gave it the perfect little kick! Aside from that I wouldn’t change a thing. Also nice that it could be easily made vegan!
Stephanie B. March 19, 2020
Perfect pandemic soup! But would be good for any time, calamitous or normal. Came together quickly, and was easy to make with ingredients on hand (peppers were easy to come by since produce isn't good for hoarding). Served with grilled cheese and salad. True story: this is the first time I've had grilled cheese and tomato soup (I'm in my 30s) - this made me feel good down to my toes :)
Kate H. December 29, 2018
I LOVE this soup. It is quite possibly my favorite soup recipe ever. It is absolutely incredible tasting and so simple to make, plus it has the added benefit of being easily made dairy free. I use a good quality bone broth and apple cider vinegar (since that’s what I have on hand) and this soup has gotten me through fall and the start of a Midwest winter.
Ella Q. December 30, 2018
Hi Kate,
Thanks for sharing! I'm so glad you're enjoying the soup :)
Ella
zoemetro U. October 6, 2018
Oh, tomato--how I love thee! THANK YOU Ella for this recipe and the "pizza" focaccia. I am in the kitchen as I write following the recipe and concoting a tomato feast from both of these recipes.
Ella Q. October 6, 2018
I am so happy to hear that! I hope it's a wonderful feast. :)
