Smoky Roasted Red Pepper & San Marzano Soup
The weather tested my mood today. Gray skies, wet sidewalks, and the kind of chill that sneaks into your sleeves. So I called a timeout and made the kind of dinner that resets the mood.
I blended roasted red peppers with a full can of San Marzano tomatoes, smoked gouda, and cream until it turned into a silky, brick-red bisque. It tasted smoky, tangy, and rich without being heavy. A “sip and instantly feel better” situation.
On the side, I built a grilled cheese that didn’t come to play: fontina, mozzarella, a swipe of pesto, and prosciutto crisped just enough to shatter. The whole thing fried in butter until the edges went golden and the middle pulled like warm taffy.
Nothing complicated. Nothing precious. Just a warm bowl, a hot sandwich, and proof that dinner can fix a day faster than the weather ever could.
Smoky Roasted Red Pepper & San Marzano Soup Recipe
Serves: 4–5
Cook Time: 30 minutes
Ingredients
1 tbsp olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 (28 oz) can San Marzano tomatoes (whole or crushed, with juices)
1 (12 oz) jar roasted red peppers, drained
2½ cups vegetable or chicken broth
1 cup heavy cream
1 cup shredded smoked gouda (plus extra for topping)
½ tsp smoked paprika
½–1 tsp sugar (to balance tomato acidity)
Salt + pepper to taste
Optional: pinch of cayenne or chili flakes
Directions
Sauté aromatics: Heat olive oil in a pot over medium heat. Add onion and cook 5 minutes until translucent. Stir in garlic and cook 30 seconds more.
Add base: Pour in the tomatoes (with juices), roasted red peppers, broth, paprika, and sugar.
Simmer: Let it gently bubble for about 10 minutes so everything mingles.
Blend: Use an immersion blender (or transfer carefully to a blender) until smooth and velvety.
Finish: Return to the pot, lower the heat, and stir in cream and gouda. Simmer 5–7 minutes until it thickens slightly.
Taste + adjust: Add salt, pepper, and extra sugar if the tomatoes are still sharp.