Freezes flawlessly · Tested twice, then tested from frozen

Roasted Red Pepper Tomato Soup

Name: Roasted Red Pepper Tomato Soup
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 10 portions
Cuisine: American
Ingredients: 4 red bell peppers, halved and seeded; 3 tablespoons olive oil; 2 onions, roughly chopped; 5 cloves garlic, peeled; 2 (28-oz) cans whole tomatoes; 4 cups vegetable or chicken broth; 2 teaspoons smoked paprika; 1 teaspoon dried thyme; 2 teaspoons salt, or to taste; Heavy cream or sour cream, to serve — not before freezing

Blended soups are the most forgiving thing you can freeze, and this one holds its texture perfectly because the cream goes in at serving rather than before freezing.

50 minHands-on

80 minTotal

10Portions

190Cal / portion*

Cook the batch

Heat the oven to 450 degrees F. Toss the peppers, onions, and garlic with the olive oil and roast 25-30 minutes until the pepper edges blacken in places.
Scrape everything into a large pot, including the pan juices, and add the tomatoes, broth, smoked paprika, and thyme.
Simmer 20 minutes, then blend until completely smooth, working in batches and filling the blender no more than halfway with hot liquid.
Season to taste. Under-salt slightly if freezing — flavours concentrate a little and you can correct it when reheating.

Portion and freeze

Cool the soup quickly by setting the pot in a sink of cold water and stirring, rather than leaving it on the stove. Large pots of hot soup cool dangerously slowly.
Portion into containers or freezer bags, leaving an inch of headroom because liquid expands as it freezes.
Freeze bags flat on a tray so they stack like books, then label.

Copy this onto the container

ContentsRed pepper tomato soup, no dairy

Portions10 cups (10 portions)

Use within4 months

ReheatLow on the stove, 12–15 min from frozen

Reheating, from frozen

Stove, from frozenLow heat, covered, 12–15 min, stir often

Microwave, from frozen1 portion, 5–6 min, stir halfway

Add at servingA swirl of cream or sour cream

Safe whenSteaming hot throughout, 165°F

The bit that matters

Leave the dairy out until serving. Cream separates and turns grainy when frozen and reheated, which is why this recipe keeps it off the batch entirely and adds it to the bowl instead.

*Approximately 190 calories per portion. Calories are an estimate from standard ingredient databases; actual values vary by brand and portion. See our disclaimer.