Smoky Three-Pepper & Tomato Soup (Bold Flavor) – Cozy, Deeply Satisfying
This soup is all about big flavor with simple ingredients. It layers smoky heat from three kinds of peppers over a bright tomato base, giving you a bowl that tastes slow-simmered and complex without much effort. It’s weeknight-friendly, yet special enough for guests.
Pair it with a grilled cheese or a crusty baguette, and you’ve got a complete meal. If you love a little kick and a lot of depth, this one’s going to be a repeat.
Smoky Three-Pepper & Tomato Soup (Bold Flavor) - Cozy, Deeply Satisfying
Ingredients
Method
- Sweat the aromatics: Warm olive oil in a large pot over medium heat.Add onion, carrots, and celery. Cook 6–8 minutes until softened and lightly golden. Stir in garlic for 30 seconds.
- Build the smoky base: Add roasted red peppers, roasted poblano, and chipotle with adobo sauce.Stir 1–2 minutes to warm and release their aroma.
- Add tomatoes and spices: Stir in crushed tomatoes, tomato paste, smoked paprika, cumin, bay leaf, and 3 cups broth. Bring to a gentle simmer.
- Simmer and balance: Reduce heat to low and simmer uncovered 20–25 minutes, stirring occasionally. If the tomatoes taste sharp, add sugar or honey.Adjust thickness with more broth as needed.
- Blend to your preferred texture: Remove the bay leaf. For smooth soup, use an immersion blender directly in the pot until velvety. For a rustic style, blend only half and return it to the pot.
- Finish and season: Stir in cream or coconut milk if using, then add lime juice.Taste and season with salt and black pepper. If you want more heat, add a little more chipotle or adobo.
- Serve with toppings: Ladle into bowls and top with cilantro or parsley. Add croutons, a swirl of sour cream, or toasted seeds for crunch.
What Makes This Special
This recipe balances smoky, sweet, and spicy notes in a way that feels robust but not overwhelming. The three-pepper combo—roasted red bell pepper, poblano or Anaheim, and chipotle in adobo—creates layers of flavor that play perfectly with tomatoes.
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A touch of paprika and garlic rounds everything out. You can make it silky smooth or leave it a little rustic. It reheats beautifully, and the flavor deepens after a day in the fridge.
What You’ll Need
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, diced
- Carrots: 2 small, diced
- Celery: 1 stalk, diced
- Garlic: 4 cloves, minced
- Roasted red bell peppers: 2 large, peeled and chopped (jarred or homemade)
- Poblano or Anaheim pepper: 1 large, roasted, peeled, and chopped
- Chipotle in adobo: 1–2 peppers, minced, plus 1 teaspoon adobo sauce (adjust to heat)
- Crushed tomatoes: 1 can (28 ounces)
- Tomato paste: 1 tablespoon
- Vegetable or chicken broth: 3–4 cups, as needed for thickness
- Smoked paprika: 1 teaspoon
- Cumin: 1/2 teaspoon
- Bay leaf: 1
- Sugar or honey: 1/2 teaspoon (to balance acidity, optional)
- Salt and black pepper: to taste
- Cream or coconut milk: 1/4–1/2 cup for richness (optional)
- Fresh lime juice: 1–2 teaspoons
- Fresh cilantro or parsley: chopped, for garnish
- Croutons, toasted pumpkin seeds, or sour cream: optional toppings
Instructions
- Sweat the aromatics: Warm olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook 6–8 minutes until softened and lightly golden. Stir in garlic for 30 seconds.
- Build the smoky base: Add roasted red peppers, roasted poblano, and chipotle with adobo sauce.
Stir 1–2 minutes to warm and release their aroma.
- Add tomatoes and spices: Stir in crushed tomatoes, tomato paste, smoked paprika, cumin, bay leaf, and 3 cups broth. Bring to a gentle simmer.
- Simmer and balance: Reduce heat to low and simmer uncovered 20–25 minutes, stirring occasionally. If the tomatoes taste sharp, add sugar or honey.
Adjust thickness with more broth as needed.
- Blend to your preferred texture: Remove the bay leaf. For smooth soup, use an immersion blender directly in the pot until velvety. For a rustic style, blend only half and return it to the pot.
- Finish and season: Stir in cream or coconut milk if using, then add lime juice.
Taste and season with salt and black pepper. If you want more heat, add a little more chipotle or adobo.
- Serve with toppings: Ladle into bowls and top with cilantro or parsley. Add croutons, a swirl of sour cream, or toasted seeds for crunch.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
The flavor improves on day two.
- Freeze: Place in freezer-safe containers for up to 3 months. Leave room at the top for expansion. Skip the cream before freezing; add it when reheating.
- Reheat: Warm gently on the stove over low heat, adding a splash of water or broth if it thickened.
Avoid boiling if you’ve added dairy.
Why This Is Good for You
Tomatoes are rich in lycopene and vitamin C, and they pair perfectly with heart-healthy olive oil. Peppers bring vitamin A and antioxidants, while chipotle adds smoky flavor without a lot of fat. The soup is naturally gluten-free and can be made dairy-free or vegan by using vegetable broth and skipping cream.
It’s filling but light, and the fiber from vegetables helps keep you satisfied.
Pitfalls to Watch Out For
- Too spicy: Chipotle heat builds. Start with one pepper and taste before adding more.
- Overly acidic: Some canned tomatoes are sharp. A pinch of sugar or a splash more cream balances it.
Lime juice should be added at the end, little by little.
- Watery texture: Simmer uncovered to reduce. If it’s still thin, blend more or add a spoon of tomato paste.
- Scorched bottom: Tomatoes can stick. Keep heat moderate and stir, especially after adding tomato paste.
- Dull flavor: Salt matters.
Season in layers and finish with lime and fresh herbs to brighten.
Recipe Variations
- Roasted Veg Boost: Roast the onion, carrots, celery, and peppers on a sheet pan until charred at the edges before simmering. Adds deep, caramelized notes.
- Creamy Chipotle Tomato: Stir in 1/2 cup heavy cream, half-and-half, or coconut milk for a lush, bisque-like finish.
- Protein Add-Ins: Add cooked shredded chicken, browned chorizo, or white beans for a heartier bowl.
- Smoky Corn Twist: Stir in charred corn kernels at the end for sweetness and texture.
- Herb Swap: Use fresh basil instead of cilantro for a more classic tomato-soup vibe that still carries the smoke.
- Low-Sodium Approach: Use no-salt-added tomatoes and low-sodium broth. Then season carefully to taste.
- No-Chipotle Option: If you’re out of chipotle, use extra smoked paprika and a pinch of cayenne, plus a splash of liquid smoke.
FAQ
How spicy is this soup?
With one chipotle pepper, the heat is medium and mellow.
Add a second chipotle for a bolder, lingering kick. You can always cool it down with cream or a dollop of yogurt.
Can I use fresh tomatoes?
Yes. Use about 2 pounds of ripe tomatoes, cored and chopped.
Roast them first with olive oil and salt for deeper flavor, and add a spoon of tomato paste to boost body.
What if I don’t have roasted peppers?
Use jarred roasted red peppers to save time. If you only have fresh bell peppers, roast them under the broiler until blackened, then peel and chop.
Is there a way to make it without blending?
Absolutely. Dice everything small and simmer longer to soften.
It won’t be as smooth, but it’ll be hearty and rustic.
Can I make this in a slow cooker?
Yes. Sauté the aromatics first for best flavor, then add everything to the slow cooker and cook on low 6–7 hours. Blend at the end and finish with lime and cream if using.
What should I serve with it?
Grilled cheese, toasted sourdough, quesadillas, or a simple green salad are all great.
A sprinkle of cotija or parmesan adds a salty finish.
How can I make it more smoky without extra heat?
Increase smoked paprika, use fire-roasted tomatoes, and add a tiny splash of liquid smoke. Keep the chipotle minimal or skip it.
What’s the best way to roast poblanos?
Broil them on a foil-lined sheet, turning until blackened on all sides. Steam in a covered bowl for 10 minutes, peel, seed, and chop.
Wrapping Up
This Smoky Three-Pepper & Tomato Soup brings bold, cozy flavor with very little fuss.
It adapts to your spice tolerance, plays well with toppings, and tastes even better the next day. Keep it smooth and elegant or rustic and chunky—either way, it’s a reliable, satisfying staple you’ll reach for all season long.
