Roasted Red Pepper and Tomato Soup with Basil Pesto Swirl

Roasted Red Pepper and Tomato Soup with Basil Pesto Swirl
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About This Recipe

In the picturesque Napa Valley, where the art of winemaking meets culinary excellence, the Roasted Red Pepper and Tomato Soup with Basil Pesto Swirl emerges as a dish that embodies the essence of California's wine country. This soup, with its rich flavors and vibrant colors, is a celebration of the local harvest, showcasing ingredients that thrive under the warm Napa sun.

Crafted from the freshest red bell peppers and ripest tomatoes, this soup is roasted to perfection, bringing out a depth of flavor that is both comforting and sophisticated. The addition of a homemade basil pesto swirl introduces an aromatic freshness that elevates the dish, making it a standout in any menu. It's a recipe inspired by the abundant produce found at local markets such as the Napa Farmers Market, where the community gathers to share the fruits of the valley's fertile land.

Pairing this sumptuous soup with the right wine is key to unlocking its full culinary potential. The vibrant acidity and ripe fruit flavors of a Napa Valley Sauvignon Blanc complement the soup's richness, while the herbal notes of the wine mirror the basil pesto's freshness. For those who prefer red wine, a light-bodied Pinot Noir from Sonoma County, with its subtle earthiness and bright red fruit, provides a delightful contrast to the soup's robust flavors.

Serving this Roasted Red Pepper and Tomato Soup with Basil Pesto Swirl as part of a multi-course meal offers a wonderful opportunity to explore the diversity of Napa Valley's culinary landscape. Begin with a salad of mixed greens, goat cheese, and candied walnuts, followed by the soup as a warming second course. For the main dish, consider a grilled fish or chicken, seasoned with herbs that echo the pesto's basil notes. Finish with a light dessert, such as a lemon sorbet, to cleanse the palate and complete the dining experience.

When visiting Napa Valley, guests are encouraged to immerse themselves in the region's gastronomic culture. Wineries like Robert Mondavi and culinary establishments such as The French Laundry offer experiences that showcase the harmony between food and wine, celebrating the unique terroir of the area.

The Roasted Red Pepper and Tomato Soup with Basil Pesto Swirl is more than just a dish; it's a journey through the flavors and traditions of Napa Valley. It invites you to savor the richness of California's wine country, one spoonful at a time, reminding us of the simple pleasures found in a bowl of soup made with care and served with love.

Hero Ingredient Spotlight: Red Bell Peppers

Red bell peppers are the star of the Roasted Red Pepper and Tomato Soup, not just for their vibrant color but also for their sweet, smoky depth of flavor when roasted. These peppers are a powerhouse of nutrition, packed with vitamins A and C, antioxidants, and a sweet, almost fruity taste that enhances the soup. Sourced from the sun-drenched fields of Napa Valley, these peppers embody the essence of local produce, bringing a touch of Californian sunshine to every bowl.

How to: Roast Red Bell Peppers and Tomatoes

  1. Preparation: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Season: Cut the red bell peppers and tomatoes in half, removing the stems and seeds from the peppers. Arrange them cut-side down on the baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Roast: Place the tray in the oven and roast for 30-35 minutes. You're looking for the skins to char slightly and the vegetables to become tender.
  4. Peel: Once cooled, gently peel away the skins of the peppers. The roasting process makes this easier, as it separates the skin from the flesh.


  1. Can I use canned tomatoes and jarred red bell peppers? Yes, in a pinch, you can use canned tomatoes and jarred red bell peppers, although fresh produce is recommended for the best flavor. Be sure to drain them well before use.
  2. Is this soup freezer-friendly? Absolutely! This soup freezes well. Cool it completely and store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  3. What can I use instead of heavy cream for a dairy-free version? For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
  4. Can I make the pesto nut-free? Yes, for a nut-free pesto, you can substitute the pine nuts with seeds such as sunflower or pumpkin, or simply omit them altogether.
  5. Do I need a blender to puree the soup? While a blender will give you the smoothest texture, a food processor or an immersion blender can also be used to puree the soup directly in the pot.

Tips for Success

  1. Taste and Adjust: After blending, taste your soup and adjust the seasoning as needed. The roasting process can intensify flavors, and you may need a bit more salt or pepper to balance the sweetness of the peppers and tomatoes.
  2. Basil Pesto Consistency: When making your pesto, add the olive oil gradually and stop when you've reached your desired consistency. Some prefer a thicker pesto for swirling, while others may like it a bit more fluid.
  3. Serving Suggestion: To serve, ladle the soup into bowls and add a dollop of pesto in the center. Use a skewer or the tip of a knife to swirl the pesto into a beautiful pattern, making each serving not just a meal, but a work of art.

By spotlighting the hero ingredient, mastering the roasting technique, addressing common queries, and following these tips, you're well-equipped to create a stunning Roasted Red Pepper and Tomato Soup with Basil Pesto Swirl that captures the essence of Napa Valley's culinary landscape.

Recipe Overview

Roasted Red Pepper and Tomato Soup with Basil Pesto Swirl
Lily Anderson
4 servings
Calories Per Serving:
Prep Time:
Cook Time:
Total Time:

Ingredients List


  • 4 large red bell peppers, halved and seeded
  • 4 medium tomatoes, halved
  • 1 medium yellow onion, quartered
  • 3 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fresh basil leaves, plus extra for garnish
  • 1/4 cup heavy cream (optional for serving)

For the Basil Pesto:

  • 1 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 cloves garlic, peeled
  • 1/2 cup olive oil
  • Salt and pepper to taste

Step-by-Step Directions

  1. Preheat your oven to 425°F (220°C). Arrange the red bell peppers, tomatoes, onion, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  2. Roast in the preheated oven for about 30-35 minutes, or until the vegetables are charred and soft. Remove from oven and allow to cool slightly. Peel the garlic cloves.
  3. Transfer the roasted vegetables and garlic to a blender. Add the vegetable broth and blend until smooth. Pour the mixture into a large pot and bring to a simmer over medium heat. Adjust seasoning as necessary.
  4. While the soup simmers, make the basil pesto. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse while gradually adding the olive oil until the pesto reaches your desired consistency. Season with salt and pepper.
  5. Serve the soup in bowls, swirling a tablespoon of basil pesto into each. Garnish with fresh basil leaves and a drizzle of heavy cream if desired.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

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