Roasted Red Pepper & Tomato Soup Recipe – Mint & Aleppo Pepper

Last Updated on 2 months by Neha Deshmukh

Roasted Red Pepper & Tomato Soup Recipe – Mint & Aleppo Pepper

Hey everyone! There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when the weather turns a little chilly. I’m sharing one of my absolute favorites today – a Roasted Red Pepper & Tomato Soup with a lovely hint of mint and a subtle kick from Aleppo pepper. It’s surprisingly easy to make, packed with flavour, and honestly, feels like a big hug in a bowl.

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s incredibly flavourful, thanks to roasting the vegetables which really brings out their sweetness. The mint and Aleppo pepper add a unique twist that elevates it beyond your average tomato soup. Plus, it’s ready in under an hour – perfect for a weeknight meal. And honestly, the colour is just gorgeous!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 red bell peppers
• 1 big red onion
• 4 tomatoes
• 3 garlic cloves
• 3 teaspoon dry mint
• 1 teaspoon oregano
• Salt to taste (about 1 teaspoon)
• Black pepper to taste (about ½ teaspoon)
• 1 teaspoon Aleppo pepper flakes
• 3 tablespoon olive oil
• ½ – 1 cup Greek yogurt (depending on desired creaminess)
• 1 cup boiling water
• 1 tablespoon butter

Ingredient Notes

Let’s talk ingredients for a sec! Roasting really transforms the flavour of the vegetables, so don’t skip that step.

• Aleppo Pepper Flakes: These are a game-changer! They have a fruity, slightly smoky heat that’s different from regular chili flakes. You can usually find them at Middle Eastern grocery stores or online. If you can’t find them, a pinch of regular chili flakes will do in a pinch, but it won’t be quite the same.
• Dry Mint: Don’t underestimate the power of dry mint here. It adds a lovely freshness that complements the roasted vegetables beautifully.
• Greek Yogurt: This is my secret weapon for a creamy, tangy soup. It adds a wonderful richness without needing heavy cream. The amount you use will depend on how thick you like your soup – start with ½ cup and add more to reach your desired consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C). Roughly chop the red bell peppers, red onion, tomatoes, and garlic cloves.
2. Spread the chopped veggies onto a baking sheet. Drizzle with olive oil, and season with a little salt and pepper. Roast for 25-30 minutes, or until they’re softened and nicely charred around the edges. That char is where all the flavour is!
3. Once roasted, transfer the vegetables to a blender. Add the dry mint, oregano, salt, black pepper, and Aleppo pepper flakes. Blend until everything is super smooth. You might need to add a splash of water to get it going.
4. Now, in a pot, combine the blended vegetable puree with the Greek yogurt and boiling water. Simmer over low heat for 10-15 minutes, stirring occasionally. This helps all the flavours meld together.
5. While the soup simmers, make the tempering. In a small pan, melt the butter over medium heat. Add a pinch of dry mint and chili flakes, and sauté for about 30 seconds until fragrant.
6. Pour the buttery mint and chili mixture over the soup. Give it a good stir.
7. Serve hot, and garnish with a swirl of extra yogurt or a sprinkle of fresh mint, if you like.

Expert Tips

• Don’t overcrowd the baking sheet when roasting the vegetables. This will steam them instead of roasting them, and you won’t get that lovely char.
• Taste as you go! Adjust the seasoning to your liking.
• For an extra smooth soup, strain it through a fine-mesh sieve after blending.

Variations

This soup is pretty versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Simply substitute the Greek yogurt with a plant-based yogurt alternative – cashew or coconut yogurt work really well.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you’re sensitive to heat, start with just ½ teaspoon of Aleppo pepper flakes. You can always add more later. My friend, Priya, loves to add a full teaspoon for a real kick!
• Winter Adaptation: During the colder months, I sometimes add a swirl of cream to the soup for extra richness. It’s pure indulgence!

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with:

• A crusty piece of bread for dipping.
• A side salad with a light vinaigrette.
• Grilled cheese sandwiches – a classic combo!

Storage Instructions

Leftovers will keep in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to store it in an airtight container.

FAQs

Let’s answer some common questions:

• What is Aleppo pepper and where can I find it? Aleppo pepper is a mild to moderately spicy chili flake with a fruity, smoky flavour. You can find it at Middle Eastern grocery stores or online retailers.
• Can I make this soup ahead of time? Absolutely! You can make the soup a day or two in advance and store it in the refrigerator. The flavours will actually develop even more over time.
• Can I use fresh mint instead of dry mint? Yes, you can! Use about twice the amount of fresh mint as you would dry mint. Add it towards the end of the cooking process to preserve its flavour.
• What kind of tomatoes are best for this soup? Roma tomatoes are a great choice because they have a meaty texture and aren’t too watery. But any ripe tomatoes will work!
• Is it possible to freeze this soup? Yes, it is! Let it cool completely before transferring it to an airtight container and freezing.

Enjoy! I really hope you give this Roasted Red Pepper & Tomato Soup a try. Let me know what you think in the comments below. Happy cooking!