30-Minute Roasted Red Pepper and Tomato Noodle Soup

Name: 30-Minute Roasted Red Pepper and Tomato Noodle Soup
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 cups (960 ml) vegetable broth; 2 tablespoons (30 ml) extra-virgin olive oil; 4 cloves (20 g) garlic cloves, minced; 2 cups (loosely packed) (340 g) roasted red peppers (canned, jarred, or fresh roasted), drained if canned, torn or roughly chopped into bite-sized pieces; 1 can (28 oz / 794 g) (794 g) crushed tomatoes (canned); 1½ cups (150 g) small pasta shapes (ditalini, orzo, or small shell pasta), uncooked; 1 teaspoon (2½ g) smoked paprika; to taste fine sea salt; to taste freshly ground black pepper; ¼ cup (loosely packed) (8 g) fresh basil leaves, finely torn or sliced (optional); ¼ teaspoon (½ g) red pepper flakes (optional, for heat) (optional)

From the MyKitchenBank Kitchen

A vibrant Spanish-inspired noodle soup that combines sweet roasted red peppers, bright tomatoes, and tender pasta in a savory vegetable broth base, finished with a whisper of smoked paprika and garlic for depth.

Prep: 10 min
Cook: 18 min
Wait: 2 min
Total: 30 min
Makes: 4 servings (about 2 cups per bowl)

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Ingredients

4 servings

4 cups (960 ml) vegetable broth
2 tablespoons (30 ml) extra-virgin olive oil
4 cloves (20 g) garlic cloves, minced
2 cups (loosely packed) (340 g) roasted red peppers (canned, jarred, or fresh roasted), drained if canned, torn or roughly chopped into bite-sized pieces
1 can (28 oz / 794 g) (794 g) crushed tomatoes (canned)
1½ cups (150 g) small pasta shapes (ditalini, orzo, or small shell pasta), uncooked
1 teaspoon (2.5 g) smoked paprika
to taste fine sea salt
to taste freshly ground black pepper
¼ cup (loosely packed) (8 g) fresh basil leaves, finely torn or sliced (optional)
¼ teaspoon (0.5 g) red pepper flakes (optional, for heat) (optional)

Equipment (4)

Medium or large pot (4–5 quart / 4–5 L capacity)
Wooden spoon or whisk
Colander or fine-mesh strainer
Cutting board and knife

Steps

Before you start

Have all ingredients prepped and ready before starting—this recipe moves quickly
Tear or chop roasted peppers into rough pieces; canned or jarred work beautifully
Use a medium or large pot (4–5 quart / 4–5 L capacity)

1
Heat oil and bloom garlic
- Pour 2 tablespoons (30 ml) olive oil into a medium or large pot (4–5 quart / 4–5 L) and place over medium heat.
- Once the oil shimmers (30–45 seconds), add 4 minced garlic cloves and cook, stirring constantly, for 30 seconds until fragrant.
- Do not brown the garlic.
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Ready when: Garlic is fragrant and lightly softened
Tip: Pause and smell—raw garlic smell should disappear and be replaced by a mild, sweet aroma.
2
Add paprika and peppers
- Stir in 1 teaspoon (2.5 g) smoked paprika and cook for 15 seconds, stirring, until it smells warm and slightly smoky.
- Add 2 cups (340 g) roughly chopped roasted red peppers (drained if canned) and stir well to coat with oil.
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Ready when: Peppers are warm and release their fragrance
Tip: Paprika burns quickly if left unattended; add the peppers right after to prevent scorching.
3
Pour in tomatoes and broth
- Add 1 can (28 oz / 794 g) crushed tomatoes and 4 cups (960 ml) vegetable broth.
- Stir well to combine.
- Increase heat to medium-high and bring the soup to a gentle boil, stirring occasionally (about 3–4 minutes).
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Ready when: Small bubbles break the surface regularly across the pot
Tip: Stir to prevent the bottom from sticking, especially around the edges where paprika may have settled.
4
Add pasta and simmer
- Once boiling, add 1.5 cups (150 g) small pasta shapes (ditalini, orzo, or shells).
- Stir well and reduce heat to medium.
- Simmer gently, stirring occasionally, for 10–12 minutes until the pasta is tender but still has a slight bite.
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Ready when: Pasta is tender and al dente; broth is reduced slightly
Tip: Stir every 2–3 minutes to prevent sticking. If the soup is boiling too vigorously, reduce heat slightly—it should simmer gently, not roil.
5
Season and taste
- Remove the pot from heat.
- Taste the soup and season with fine sea salt and freshly ground black pepper to your preference.
- If you like heat, stir in ¼ teaspoon (0.5 g) red pepper flakes.
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Ready when: Flavors are balanced and to your taste
Tip: Start with a pinch of salt and add gradually; the broth may already be salted, so taste first.
6
Finish and serve
- Ladle the soup into bowls and top with torn fresh basil if desired.
- Drizzle lightly with extra-virgin olive oil if you wish.
- Serve immediately while hot.
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Tip: Fresh basil added at the table keeps its bright flavor and pretty appearance.

Good to know

Tips

Use canned roasted red peppers to save time—they are already roasted and peeled, and this soup is designed around them. Look for brands with minimal added ingredients (just peppers and sometimes vinegar or oil).
Smoked paprika is essential for the Spanish character of this soup; do not substitute with sweet paprika, which lacks the smoky depth. If you cannot find smoked paprika, use ½ teaspoon sweet paprika plus a small pinch of liquid smoke.
This is a one-pot recipe: everything simmers in the same pot. Use a pot with a heavy bottom to prevent sticking during the pasta cooking stage.
Resist the urge to cover the pot while the pasta simmers. An open pot allows the broth to reduce slightly and concentrate in flavor; a covered pot may boil over or result in a watery soup.

Make ahead

You can roast fresh red peppers and tomatoes ahead and refrigerate for up to 3 days, or use canned. The soup itself does not improve with overnight storage (pasta becomes mushy), but you can prepare the broth base without pasta, refrigerate it for up to 2 days, and cook the pasta just before serving.

Storage & reheating

Room temperature: cover and cool to 70°F (21°C) within 2 hours, then store for up to 2 hours (pasta will continue to soften). Refrigerator: transfer to an airtight container and store for up to 3 days; pasta becomes softer, so reheat briefly over medium heat with a splash of broth to loosen. Freezer: not recommended (pasta texture deteriorates). To reheat: thaw if frozen, then warm gently on the stovetop over medium heat, stirring occasionally, for 3–5 minutes, adding a splash of broth or water if needed to restore consistency.

Substitutions

roasted red peppers (canned, jarred, or fresh roasted) → 2 cups (280 g) fresh red bell peppers, roasted at home or use 2 tablespoons (30 g) red pepper paste mixed with 2 tablespoons (30 ml) water. Homemade roasted peppers have deeper flavor; red pepper paste adds concentrated pepper essence without extra liquid if you roast fresh peppers.
crushed tomatoes (canned) → 1 can (28 oz / 794 g) whole peeled tomatoes, crushed by hand, or 2 cups (480 ml) tomato purée mixed with 1 cup (240 ml) vegetable broth. Whole tomatoes give a chunkier texture; purée will create a smoother soup.
small pasta shapes (ditalini, orzo, or small shell pasta) → Broken spaghetti, small elbow pasta, or couscous (reduce cook time to 6–8 minutes for couscous). Any small pasta works; couscous absorbs broth quickly, so watch timing carefully.
vegetable broth → Chicken broth for a richer, more savory base, or water with 1 vegetable bouillon cube dissolved in it. Chicken broth adds depth; water with bouillon works but may be saltier depending on the cube brand—taste before adding more salt.