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12Ingredients
50Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 tomatoes (large, cut into 3/4" slices)
- 1 onion (cut into 1/2" slices)
- 1/2 jalapeno (cut in half lengthwise, seeded)
- 2 bell peppers (seeded, cut into 4 pieces)
- olive oil
- 1/4 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 3/4 tsp. salt (or to taste)
- ground black pepper (freshly)
- 2 cups vegetable broth
- 1/4 cup grated Parmesan cheese (plus additional cheese for garnishing)
- 3 Tbsp. heavy cream (or creme fraiche, optional)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol25mg8% |
Sodium1020mg43% |
Potassium540mg15% |
Protein5g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber3g12% |
Sugars8g |
Vitamin A40% |
Vitamin C120% |
Calcium10% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(38)
kaitlyn a month ago
Used 6-8 leftover frozen tomatoes from my garden and boiled them down for 25 minutes, while roasting 2.5 peppers and 1 large onion ( for 40ish minutes) . I did purée and strain the tomatoes. Skipped the jalapeno because I didn’t have any. Did put in 1/4-1/2 tsp of smoked paprika though for some added flavor. Also only used one cup of vegetable broth. Kept everything else the same. I feel the key is addding the heavy cream and then Parmesan geese to tie everything together.
Stacey I. 7 months ago
I followed the recipe exactly. My first thought was why green peppers? I normally use red/yellow/orange. But I did the 2 green peppers and it came out tasting like green pepper soup. I’ll definitely go back to the other peppers, add a clove of garlic and roast the veggies longer.
Braeleigh a year ago
Delicious fresh basil peppers and lemon juice were perfect for this. I added liquid smoke to give it a rustic taste
Ann Menchen a year ago
I loved how easy it was to prepare and tweak to your taste. I think next time I make this I will add one chopped chipotle pepper in adobo sauce. I also added a head of roasted garlic before I blended the veggies. The jalapeño I used had absolutely no heat so I added a dash of cayenne pepper at the end. I loved it and can’t wait to make it again.
Chris M a year ago
it was fine, i would roast the veggies longer and add some basil or herbs to enhance thw flavor more
Uncle T MFer! a year ago
okie dokie artichokie!!! tweaker right by the speaker. ...delish... don't be shy on the grated cheese n peppa. shredded some dat stanky cheek cheese pretty fine and melted er on the tipsy top.. get some good bread or grilled cheeses or anything dipsey diving in to this red lava inferno soup guaranteed to fulfill ur buds
Kris 2 years ago
Very good. I used 1.5 peppers and did not let my onions get soft enough so it left a little “crunch” to my soup but was still delicious. 1 used1 roasted jalepeno and 1/2 a Serrano and it had a great heat level.
Constance Steele 2 years ago
I made this soup today but without the bell peppers and it still turned out easy and delicious! I didn’t have any peppers on hand so I added a few more tomatoes with no problem:). It was sweet and delicious, the best tomato soup recipe. Maybe the next time I make it, I will include at least one bell pepper because I read some of the other reviews. But nevertheless a great recipe! Thanks.
Jim 2 years ago
Delicious. We reduced peppers from others recommendations. Also we reduced broth, only 3/4 cup, since we had some really large juicy tomatoes from local farmers mkt. And we added cayenne because we like it spicy and topped with basil. Thanks for recipe.
Jazmin 2 years ago
Guys, add Old Bay! I love love how simple this recipe is. I also had the same problem with my bell peppers overpowering my tomatos. Using only one next time. Corrected it with tomato paste, a little bit of sugar to cut the acidity. Roasted some garlic instead of garlic powder and it made a good dinner/lunch the following day
Benjamin T. 2 years ago
I think my peppers were too big as the peppers taste overpowered the tomatoes.
Erika Pearman 2 years ago
I roasted the onion and a whole bulb of garlic and blended them separately from the tomatoes. I then put them together along with the vegetable broth and put them in the instant pot for 20 min along with a smoked paprika, ground garlic, a little salt and pepper.
Colter T. 2 years ago
It was good, used more seasoning and a full jalapeño. Roasted a bit longer and finished with a char-broil
Madison Contreras 2 years ago
Terrible. Too much onion and lack of flavor. I had to spice it up and add other ingredients to make it edible.
Lauren Giordano 3 years ago
I’m not a huge fan of soup or tomatoes but got so many from the farm I needed a recipe that would use a lot of them. I was so surprised how good this soup is! It’s nothing like canned tomato soup; more like homemade comfort food. Perfect for dipping grilled cheese or mozzerella sticks in. I have now made it every season!
Michea Alexis 3 years ago
Delicious! I added a portabella mushroom, used one bell pepper and added 3 small spicy peppers. I roasted all the veggies and used roasted garlic instead of garlic powder.
jade 3 years ago
The soup was really good but next time I’ll
try to blend it a little more or even put it through a strainer as it was a little chunky. Really easy prep and easy to make.
Jennifer Daniels 3 years ago
AMAZING!!! I roasted all the veggies together - had a ton of smaller tomatoes - I sprinkled them with a balsamic/olive oil blend, fresh rosemary, dried basil, dried parsley, and kosher S&P. I only had 1/2 a yellow bell pepper, and a full red, so I subbed an entire jalapeño. I pureed everything in the blender, then put it in a pot, added 1/2 cup of manchego cheese, and added almond milk til I liked the taste and consistency. Would DEFINITELY make this again.
Jay 4 years ago
I had to add a 5.5 oz of tomato paste and 2 tsp of chicken broth concentrate along with another 1/2 teaspoon of garlic powder; spoked paprika and onion powder. To flavour it to my liking. It turned out so delicious I had two bowls lol
Note: only added cheese to individual bowls as the wife doesn’t like it too much.
Used 15% heavy cooking cream also in individual bowls
I will be making this agin for sure.
Aisha Figilis-Williams 4 years ago
This was easy to make and turned out great. I roasted the veggies for about 35 minutes and that was perfect. I added some dried basil as we like Tomato Basil soup. I also added more garlic powder and salt with a pinch of sugar to blend with the smoky paprika. Turned out great. I will definitely make this again.