Roasted Red Pepper And Tomato Soup

5 from 1 vote

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Kick your tomato soup up a notch! Roasted tomato and red pepper soup is so aromatic and creamy that takes no time at all to put together. Everything is roasted in one baking pan and then blended with cream until smooth. 

If you’re looking for another tomato soup recipe, be sure to check out our Roasted Tomato Soup with Crispy Gruyère Toasts!

What Is Roasted Tomato and Red Pepper Soup? 

This is more than just pureed tomatoes and peppers. The vegetables are roasted, which brings out their natural sweetness. The result is a bold and zesty soup that warms you up. 

What ingredients do you need for this tomato soup recipe? 

Tomatoes: Roma tomatoes are the base of this tomato soup. They’re the perfect tomato with the right amount of meat and juice. However, you can opt to use other types of tomatoes like heirloom, or cherry tomatoes, too. 

Bell Peppers: Red bell peppers will add to the bold red colors in the soup. The peppers also add a subtle sweetness with a peppery bite to it.

Onion, Shallot, and, Garlic: A yellow onion is mild enough not to overpower the other spices and ingredients. Shallots and fresh garlic are also added to this soup because sometimes one allium just isn’t enough! 

Chili Flakes: You only need a pinch of chili flakes to give the tomato soup a bit of heat. Feel free to remove the chili flakes if you want no spice at all.

Vegetable Broth: This adds more flavor than using just water as the broth, but in a pinch you can use water.

Fresh Basil Leaves: This will add an amazing aroma to the soup. Save some leaves for the end and use them as a garnish. 

Vinegar: Sherry vinegar rounds out the sweetness of the tomatoes with a bit of tanginess, but it’s optional. 

Heavy Cream: The heavy cream makes the soup indulgently rich and smooth! Sub out with coconut milk if you want to make this dairy-free. 

Roasted Tomato And Red Pepper Soup

Roasted Red Pepper Tomato Soup Instructions 

Prepare the oven and veggies 

Preheat the oven to 400 degrees. While it’s heating up, add the tomatoes, bell pepper, onion, shallot, and garlic on a baking tray or sheet pan lined with parchment paper. Season with chili flakes, salt, pepper, olive oil, tossing to combine.

Roast the vegetables

Roast for 30 to 40 minutes in the oven until your tomatoes and bell peppers are softened and slightly charred in places.

Puree the vegetables

Transfer this mixture, with any juices, to a blender with vegetable broth, basil leaves, and sherry vinegar. Blend until completely smooth, and then add in your cream. Do a final pulse to combine, and season with salt, pepper, or vinegar, as needed. 

Serve 

Serve in bowls with a drizzle of extra-virgin olive oil, a crank of black pepper, a few basil sprigs, and a little drizzle of any reserved cream. 

Roasted Red Pepper And Tomato Soup

Tips, Tricks and Substitutions 

What do you eat with tomato soup? 

Make this soup with your favorite grilled cheese sandwich, like our Garlic Bread Grilled Cheese, or Bacon and Caramelized Onion Grilled Cheese.

What are the best toppings for tomato soup? 

Add your favorite tomato soup toppings. Here are some of our favorite ideas: 
Croutons
Feta cheese
Flaky sea salt 
Fresh herbs: fresh basil leaves look (and smell) amazing on top! 

How do you make this red pepper soup dairy-free? 

If you need to make it dairy-free, use canned coconut milk instead of heavy cream.  

What kind of tomatoes are used for tomato soup?

You can make this soup with either cherry or grape tomatoes instead of Roma tomatoes. If you use the smaller ones, you’ll have to use more of them to get the same flavor and consistency. You can also use heirloom tomatoes as well.

Do I need to peel peppers for soup?

No need to peel your peppers for soup, since it’s going to blended up anyway!

Check out more of our favorite soup recipes! 

If you do make this Roasted Red Pepper And Tomato Soup recipe Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Roasted Tomato And Red Pepper Soup

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Roasted Red Pepper And Tomato Soup
5 from 1 vote

Roasted Red Pepper And Tomato Soup

Kick your tomato soup up a notch! Roasted tomato and red pepper soup is so aromatic and creamy that takes no time at all to put together.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4

Ingredients 

  • 3 large Roma tomatoes, quartered
  • 2 medium red bell peppers, roughly chopped
  • 1 yellow onion, roughly chopped
  • 1 shallot, roughly chopped
  • 4 garlic cloves
  • 1/4 teaspoon chili flakes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 cups vegetable broth
  • 1/4 cup packed basil leaves, plus more for garnish
  • 1/2 teaspoon sherry vinegar, optional
  • 1/4 cup heavy cream, or coconut milk, plus more for serving

Instructions 

  • Preheat your oven to 400 degrees. Add tomatoes, bell pepper, onion, shallot, and garlic on a baking tray or sheet pan lined with parchment paper. Season with chili flakes, salt, pepper, olive oil, tossing to combine.
  • Roast for 30 to 40 minutes in the oven until your tomatoes and bell peppers are softened, and slightly charred in places.
  • Transfer this mixture, with any juices, to a blender with vegetable broth, basil leaves, and sherry vinegar. Blend until completely smooth and then add in your cream. Do a final pulse to combine, and season with salt, pepper, or vinegar, as needed.
  • Serve in bowls with a drizzle of extra-virgin olive oil, a crank of black pepper, a few basil sprigs, and a little drizzle of any reserved cream.

Nutrition

Calories: 139kcal, Carbohydrates: 7g, Protein: 1g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 17mg, Sodium: 479mg, Potassium: 90mg, Fiber: 1g, Sugar: 3g, Vitamin A: 507IU, Vitamin C: 4mg, Calcium: 24mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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9 Comments

  1. Thank you Lindsey! This was very easy and so delicious! I served it to a friend for her birthday lunch. I had made some roasted red pepper & chipotle pesto for another dish a few days before and added a dollop to to soup pot (which then added cheese so it was no longer vegan), but I did top it off for serving with cashew yogurt! The house smelled so good when the vegetables were roasting. Will definitely make this again.

  2. I just want to thank you so much, this is one of my favourite soup recipes! I’ve made it so many times over the last year, but hadn’t all summer and now that it’s fall again I wanted to make it again but couldn’t for the life of me remember where I had gotten it from. Thankfully, I finally found it and will be certain to bookmark it now! Thank you again.