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Red pepper soup with gremolata

Jui Chakrapani
Creamy and flavorful red pepper - tomato soup has roasted peppers and tomato with lots of garlic and basil.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Cuisine American
Servings 4 people



  • 2 large red bell peppers
  • 2 medium tomatoes
  • 1 small yellow onion around 1/4 th cup
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 2 tbsp basil powder or 3-4 sprigs of fresh basil
  • 1 tbsp salt adjust per taste
  • 1 tbsp cumin powder

Pistachio gremolata

  • 20 roasted pistachios de-shelled
  • 4-3 sprigs parsley coriander/cilantro also work
  • 1 tbsp lemon zest
  • 1 small minced garlic clove


  • Preheat the oven to 375 F.
  • Grease the baking pan with some cooking spray.
  • Cut the bell peppers, onion and tomatoes into big chunks.
  • Add these ingredients to the baking tray. Add whole garlic cloves too.
  • Sprinkle oil all over the ingredients and then add basil powder & salt.
  • Place this tray in the oven and roast for 20 mins. Flip the veggies midway for even cooking.
  • After 20 mins, remove the tray from the oven and let it cool.
  • Once it's slightly cool, blend until smooth.
  • Add this paste to a pan and simmer on low flame.
  • Add 1 cup water to this soup and mix everything well.
  • Adjust the spices mentioned along with cumin powder and let it simmer.
  • Turn off the flame and then serve.
  • Garnish with gremolata.

Pistachio Gremolata

  • Chop pistachios and parsley finely and add it to a mixing bowl.
  • Now add 1 tsp lemon zest and 1 minced garlic clove.
  • Mix everything well and your gremolata is ready.


When you make Pistachio Gremolata, I would recommend skipping the garlic. The raw garlic can feel overpowering in the already garlicky soup.
I have used US measuring cups for measuring the ingredients. For more details. click here
Keyword delicious soup, fall soup, hearty soup, pistachio gremolata, red pepper soup, roasted red pepper soup, soups, tomato soup, winter special