Quick Tomato, Red Pepper and Basil Noodle Soup

Name: Quick Tomato, Red Pepper and Basil Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp (30 ml) extra-virgin olive oil; 3 cloves (15 g) garlic cloves, minced; 1 cup (240 ml) roasted red bell peppers (jarred), drained and roughly chopped; 28 oz (800 g) canned crushed tomatoes; 4 cups (960 ml) vegetable broth; 6 oz (170 g) thin pasta (angel hair, thin spaghetti, or vermicelli), broken into 2-3 inch pieces; ½ cup (12 g) fresh basil leaves; to taste kosher salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); ¼ cup (25 g) grated Parmesan cheese (optional)

From the MyKitchenBank Kitchen

A bright, herbaceous noodle soup that brings Mediterranean flavors to your table in 30 minutes. Roasted red peppers and canned tomatoes create a silky base, while fresh basil and a hit of garlic elevate the broth. Thin pasta cooks right in the pot for a one-vessel meal that tastes like you've been simmering it for hours.

Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: 4 servings (about 2 cups per bowl)

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Steps

Before you start

Have all ingredients prepped and within reach—this soup moves quickly once the broth starts simmering
Use a 6-quart pot so the noodles have room to cook evenly without sticking
Tear basil by hand just before serving to preserve its delicate flavor and color

1
Sauté garlic and peppers
- Heat the olive oil in a 6-quart pot over medium heat.
- Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant.
- Add the chopped roasted red peppers and stir to combine.
- Cook for 1 minute to warm the peppers through and allow flavors to meld.
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Ready when: Garlic is fragrant and peppers are warm
Tip: Don't let garlic brown; it will taste bitter. Keep the heat at medium and stir constantly.
2
Add tomatoes and broth
- Pour in the crushed tomatoes with their juice and the vegetable broth.
- Stir well to combine and bring the mixture to a gentle simmer over medium-high heat, about 2–3 minutes.
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Ready when: Small bubbles break the surface steadily; steam rises from the pot
3
Season and add noodles
- Taste the broth and season with kosher salt and black pepper.
- Add the broken thin noodles, stirring to submerge them and prevent sticking.
- Reduce heat to medium and simmer uncovered.
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Ready when: Noodles are separated and beginning to soften
Tip: Stir the noodles at the 1-minute mark to ensure even cooking and prevent them from clumping on the bottom.
4
Cook noodles to tender
- Continue simmering for 7–9 minutes, stirring occasionally, until the noodles are tender but still hold their shape.
- The broth should reduce slightly and coat the back of a spoon.
- Taste and adjust seasoning with salt and pepper.
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Ready when: Noodles are tender and cooked through; broth is slightly thickened
Tip: If using angel hair pasta, check at 6 minutes—it cooks faster than thicker vermicelli or spaghetti.
5
Add heat and final basil
- Stir in the red pepper flakes (if using) for a gentle warmth.
- Remove the pot from heat.
- Tear the fresh basil by hand and scatter it over the soup.
- Stir gently to distribute the basil throughout.
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Ready when: Basil is evenly distributed; soup is fragrant
Tip: Tear basil by hand rather than cutting with a knife to prevent bruising and darkening of the leaves.
6
Serve and finish
- Ladle the soup into four bowls.
- Top each with a pinch of Parmesan cheese (if using) and a crack of fresh black pepper.
- Serve immediately while the soup is hot and the basil is at its most aromatic.
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Tip: Serve in warmed bowls to keep the soup hot longer—place bowls in a warm oven for 2 minutes before serving if time allows.

Good to know

Tips

For a creamier, silkier texture, blend 1 cup of the finished soup with an immersion blender and stir it back into the pot before serving. This thickens the broth without dairy.
Roasted red peppers from a jar are convenient and consistent, but if using fresh, char them whole over a gas flame or under a broiler, steam in a sealed bag to loosen skin, then peel and chop.
Add a squeeze of fresh lemon juice (½ lemon per serving) just before eating to brighten the tomato flavors and balance the richness of the oil.
This soup pairs wonderfully with crusty bread brushed with olive oil and toasted, or with a simple green salad dressed in lemon vinaigrette.

Make ahead

You can prepare the garlic, peppers, and basil up to 2 hours ahead and store them separately at room temperature. The soup tastes best served immediately after cooking, but leftovers can be cooled and refrigerated.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb broth, so the soup thickens as it sits—thin with vegetable broth or water when reheating. Freeze for up to 2 months; thaw in the refrigerator overnight before reheating gently on the stovetop over medium heat, stirring occasionally. Do not freeze if Parmesan has been added.

Substitutions

roasted red bell peppers (jarred) → Fresh red bell peppers (1 large pepper, roasted, seeded, and chopped) or a 12 oz jar of marinated artichoke hearts, drained and chopped. Fresh peppers add texture and a slightly sweeter flavor; artichokes create a more herbaceous, Mediterranean twist. If using fresh peppers, roast them first by charring over a flame or under the broiler until blackened, then steam in a closed bag for 5 minutes to loosen the skin.
thin pasta (angel hair, thin spaghetti, or vermicelli) → Orzo pasta, ditalini, or small pastina shells (use the same weight). These short pastas distribute evenly throughout the broth and feel more like a traditional minestrone-style soup.
canned crushed tomatoes → 2 cups (480 ml) fresh tomatoes, diced, plus 1 tbsp (15 ml) tomato paste. Fresh tomatoes add bright acidity but require longer cooking; add 3–4 minutes to the simmer time. Tomato paste concentrates flavor if using watery tomatoes.
vegetable broth → Chicken or light vegetable broth, or a combination of broth and reserved pasta cooking water (1 cup / 240 ml). Chicken broth adds richness; using pasta cooking water adds body and starch, creating a thicker soup.