SpanishMedium · Hot
Charred Pepper and Tomato Soup
The peppers and tomatoes go directly over the flame until the skins blister and blacken in places — that char is not damage, it is depth. Softened with garlic and yellow onion in olive oil and rounded out with smoked paprika, the blended soup carries a gentle, layered heat that is warm rather than sharp. Nothing here is meant to be subtle.
Prep
15 min
Cook
40 min
Rest
10 min
Total
55 min
Method
Char the Vegetables Over Fire
1
Place tomatoes, whole bell peppers, and the halved yellow onion directly on the grill over hot coals. Let them char, turning occasionally with tongs — you want deep black blisters and collapsed, softened flesh, about 15–20 minutes. The skin will blacken and split; that is correct.
2
Transfer the charred vegetables to a large pot and cover tightly. Let them steam in their own heat for 10 minutes — this loosens the skins and intensifies the smoke flavor. [SAFETY: Allow vegetables to cool for 2-3 minutes before covering to reduce steam burn risk.]
Build the Soup
4
Place the pot over medium heat. Add the smashed garlic cloves, smoked paprika, salt, and black pepper. Stir and cook for 2 minutes to bloom the aromatics.
5
Using an immersion blender or working in batches with a standing blender, blend the charred vegetables until smooth and rustic — some texture is welcome.
Finish and Serve
7
8
Ladle into deep bowls. Finish with a drizzle of olive oil over the top, a pinch of flaky salt, and a scattering of fresh parsley.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -6
Calories
192
per serving
Low sugar · 11gLow saturated fat · 2g
Protein
4g
Carbs
22g
Fat
11g
Sat. fat
2g
Fiber
7g
Sugar
11g
Sodium
615mg
Gluten FreeVeganDairy FreeWhole30PaleoHeart HealthyAntioxidant RichLow Sodium OptionMediterranean DietFiber FocusedLow Processed Food
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.9m³
Land
11Pt
Runoff
0.05g P
Tomatoes drives 74% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
8
Umami
5
Sweet
5
Salty
4
Sour
3
Bitter
3
Spicy
Textures
SilkyTender
Aromas
SmokyHerbalBright
Kitchen Equipment
Primary Tool
GrillGrillLarge PotImmersion BlenderTongsChef KnifeCutting BoardMeasuring SpoonsPlastic WrapKitchen Towel
Counter FootprintMedium
Safety & Storage
Equipment Safety
Open flame cooking over hot coals poses burn and fire hazards. Use long-handled tongs and heat-resistant gloves when positioning and turning vegetables on the grill.
Handling
Steam burns are a significant risk when covering charred vegetables. Allow vegetables to cool slightly before covering, and remove cover slowly away from your face to avoid steam contact.
Storage
Cool soup to room temperature within 2 hours of cooking, then refrigerate at 40°F or below. Consume within 3-4 days. Reheat to 165°F when ready to serve.
Cross Contamination
Grill surfaces used for fire-charring may harbor allergens from previous use. Clean grill grates thoroughly or use dedicated equipment when preparing for allergen-sensitive individuals.
High Risk Population
This soup contains no common allergens but may pose a choking hazard for young children due to small pepper seeds and fibrous vegetable texture. Ensure thorough blending for pediatric consumption.
Pro Tips
Technique
Resist the urge to peel the charred skins too early — let the vegetables steam in the covered pot for the full 10 minutes. That trapped heat loosens the skin and pushes the smoke deeper into the flesh. The blackened skin is your flavor vessel, and you want every bit of that char inside your soup.
Flavor Boost
Do not skip the lemon and olive oil finish. Squeeze the juice directly into the hot soup and stir in the oil — it emulsifies slightly, creating a silky mouthfeel that tames the smoke without hiding it. This is the balance that separates great from good.
Substitution
If fresh tomatoes are not at their peak, use whole canned San Marzano tomatoes instead and char them directly under the broiler for 10 minutes. They will still blister and caramelize, giving you that fire-cooked depth even in winter.
From the chef
This soup is my memory of mornings at the asador — the first light, the smell of smoke in cold air, tomatoes and peppers blackening slowly over the coals. My grandmother called the char the best part, not the thing to peel away and discard. She was right. When you blend those fire-kissed vegetables with garlic, smoked paprika, and finish with olive oil and lemon, you are not making a soup — you are capturing the flame itself, holding it in a bowl.
TagsFire CookedCharredSmokyRusticBlendedMediterraneanLive FireSmoked Paprika
Source: generated · May 30, 2026