A silky, fire-red soup made with roasted bell peppers and tomatoes, finished with smoky paprika and garlic. Its vibrant, blood-like color makes it a perfect Halloween starter, especially when paired with breadstick “bones.”
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Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 40 minsTotal Time 55 minsFor the soup
2 red bell peppers
1 tbsp olive oil (for roasting peppers)
1 tbsp olive oil (for sautéing)
1 medium onion, chopped
3 cloves garlic, minced
1 can whole peeled tomatoes (or 6 fresh ripe tomatoes, halved)
2 tbsp tomato paste
3 cups vegetable stock
1 tsp smoked paprika
½ tsp cayenne pepper (optional, for heat)
Salt & black pepper, to taste
For garnish
¼ cup heavy cream or coconut cream (for “bloody swirls”)
Fresh basil or parsley leaves
Croutons or breadstick “bones”
Roast the peppers
1
Preheat oven to 425°F (220°C) .
Slice red bell peppers in half, remove seeds and stems.
Place cut-side down on a baking tray, drizzle with olive oil.
Roast for 20–25 minutes , until skins blister and char.
Transfer to a bowl, cover with a plate, and let steam for 10 minutes. Peel off skins and set aside.
Build the soup base
2
In a large pot, heat olive oil over medium heat.
Add onion and cook until softened (5 minutes ).
Stir in garlic and tomato paste, cooking for another 1 minute .
Add canned tomatoes, roasted peppers, smoked paprika, cayenne, and stock.
Simmer for 15 minutes , stirring occasionally.
Blend until smooth
3
Remove from heat and use an immersion blender (or work in batches in a blender) to puree until velvety smooth.
Season with salt and black pepper to taste.
Serve
4
Ladle soup into bowls.
Swirl a spoonful of cream on top in irregular streaks to mimic blood.
Garnish with basil or parsley and serve with breadstick “bones” for dipping.
Serving Suggestions
5
Perfect as a starter for a Halloween dinner menu.
Pair with Frankenstein Split Pea Soup as part of a “monster vs. vampire” soup duo.
Add Witch’s Finger Breadsticks for a spooky touch.
Tips & Variations
6
Extra smoky: Roast tomatoes along with peppers for deeper flavor.
Vegan option: Use coconut cream instead of dairy cream.
Spicy vampire bite: Add more cayenne or a dash of hot sauce.
Make-ahead: Soup can be made 2 days in advance and reheated before serving.
Ingredients For the soup
2 red bell peppers
1 tbsp olive oil (for roasting peppers)
1 tbsp olive oil (for sautéing)
1 medium onion, chopped
3 cloves garlic, minced
1 can whole peeled tomatoes (or 6 fresh ripe tomatoes, halved)
2 tbsp tomato paste
3 cups vegetable stock
1 tsp smoked paprika
½ tsp cayenne pepper (optional, for heat)
Salt & black pepper, to taste
For garnish
¼ cup heavy cream or coconut cream (for “bloody swirls”)
Fresh basil or parsley leaves
Croutons or breadstick “bones”
Directions Roast the peppers
1
Preheat oven to 425°F (220°C) .
Slice red bell peppers in half, remove seeds and stems.
Place cut-side down on a baking tray, drizzle with olive oil.
Roast for 20–25 minutes , until skins blister and char.
Transfer to a bowl, cover with a plate, and let steam for 10 minutes. Peel off skins and set aside.
Build the soup base
2
In a large pot, heat olive oil over medium heat.
Add onion and cook until softened (5 minutes ).
Stir in garlic and tomato paste, cooking for another 1 minute .
Add canned tomatoes, roasted peppers, smoked paprika, cayenne, and stock.
Simmer for 15 minutes , stirring occasionally.
Blend until smooth
3
Remove from heat and use an immersion blender (or work in batches in a blender) to puree until velvety smooth.
Season with salt and black pepper to taste.
Serve
4
Ladle soup into bowls.
Swirl a spoonful of cream on top in irregular streaks to mimic blood.
Garnish with basil or parsley and serve with breadstick “bones” for dipping.
Serving Suggestions
5
Perfect as a starter for a Halloween dinner menu.
Pair with Frankenstein Split Pea Soup as part of a “monster vs. vampire” soup duo.
Add Witch’s Finger Breadsticks for a spooky touch.
Tips & Variations
6
Extra smoky: Roast tomatoes along with peppers for deeper flavor.
Vegan option: Use coconut cream instead of dairy cream.
Spicy vampire bite: Add more cayenne or a dash of hot sauce.
Make-ahead: Soup can be made 2 days in advance and reheated before serving.
Bloody Tomato & Roasted Pepper Soup
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