Tomato and Roasted Pepper Soup (Sopa de Tomate y Pimentón)

Tomate SoupLast week while in my recipes think tank, better known as my bed, while trying to fall a sleep I was thinking of what kind of soup could I make for lunch the next day. This soup needed to be one that my vegetarian husband could eat and that I would enjoy too. This was not an easy task as there are not a lot soups that I enjoy that don’t contain meat, poultry or seafood!

I’ve wanted to make tomato soup for a while now. This is one of the soups I disliked, sorry HATED, the most as a little girl, but I wanted to try my own version to see if I like it now. Well, adding the roasted pepper turned out to be an excellent idea and this Tomate and Roasted Pepper Soup was born. It was absolutely delicious.

Buen Apetito!



(4-6 servings)

  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 2 garlic cloves
  • 4 cups canned dice tomatoes
  • 1 small roasted pepper, diced
  • 4 cups water
  • 1 vegetable bouillon tablet
  • ¼ cup chopped basil
  • 1 tablespoon dried parsley
  • ½ teaspoon dried oregano
  • Pinch ground cumin
  • Salt and pepper
  • 2 tablespoons heavy cream


  1. Heat the olive oil in a medium pot over medium heat. Add the onion and cook for about 5 minutes or until translucent. Add the garlic and cook for 2 minutes more.
  2. Add the tomatoes and red pepper and cook for 5 minutes. Add the water, vegetable bouillon tablet, basil, oregano, cumin, salt and pepper. Simmer for 25 to 30 minutes over medium-low heat.
  3. Transfer the soup to a blender or use an immersion blender and puree until smooth. Transfer the soup back to the pot and bring to a boil. Remove from the stove and add the heavy cream. Season with salt and pepper if necessary and serve hot.
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  1. Stephanie says

    Thanks for posting this recipe! My husband has told me soooo many times how much he loved this soup when he was a kid in Bogota! Now I can make it for him just like his mom and grandma used to! :-)

  2. says

    Must confess I’ve never made tomato soup from scratch. I’m intrigued with your recipe and now that we’re having cooler weather, it’s the perfect time to try it!

  3. Jane says

    I’m a first timer to your blog and everything looks delicious. I am a soup lover, make soup several times a week. My story is the reverse of yours. I grew up in the Northeast US and moved to Venezuela with my Maracucho husband.
    The other night I was craving a different soup and ended up making sweet potato and red pepper. It was delicious, especially with a slice of my mother-in-laws pie de acelgas. I’m sure I’ll be back to see what you’re posting.

  4. says

    I also think what I am going to make the next day , my bed!

    haha,… Your soup is a real winner! Yum! I so love the deep red coulour!! Very Christmassy!

  5. sangeetha says

    What a beautiful photo…Soups looks very inviting.. this recipe is calling my name. I just love the color and flavors! Thanks for sharing:)

  6. says

    Looks delicious, funny how your tastes change as an adult – I hated tomato soup too, but I think its because it was from a can. Now I love making tomato based soups, and this one sounds delicious with the addition of roasted pepper.

  7. says

    Soup is on my top favs list, and the color of this is so brilliant! I also like, and expect any less of your wonderful food, the tortilla strips…I would like a bowl…

  8. says

    I love how you called your bed your “recipe think tank”. So cute! I love any version on tomato soup, especially with a grilled cheese sandwich 😀

  9. says

    I think if my wife turned vegetarian, she might starve, because I don’t know if I could stop using meats:)

    Great looking soup, a cookbook worthy photograph and plating. I bet the pepper added a nice smokiness to the soup.

  10. Beatriz from NJ says

    Erica: Thank you so much for providing this recipe.

    I made it today as part of a a welcome dinner for my parents visiting from FL & my aunt visiting from Colombia (they’re driving up & are due to get here in about an hour or 2).

    I was starving & could not wait, so I had some 😉 OMG! It is so delicious! I poured a little balsamic vinaigrette when plating & it is to die for.

    I can’t wait til they get here so we can feast!

    FYI: I’ve come to rely on ur website pretty often. I used ur pollo asado recipe as well as ur Torta de 3 Leches for tonight’s dinner too. I’ve made these 2 previously & both have been a hit.

    Keep the great work & keep those recipes coming. Having recipes to refer too makes it so much easier to cook like my mom does!

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