Sheet Pan Roasted Red Pepper and Tomato Soup
on Mar 25, 2024, Updated May 19, 2026
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Kick your tomato soup up a notch! This Sheet Pan Roasted Red Pepper and Tomato Soup is so aromatic and creamy that it takes no time at all to put together. Everything is roasted in one sheet 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!
Why You’ll Love This Recipe
- Comes together in under 40 minutes with hands-off prep time
- Has fewer than 12 ingredients
- Easy to scale servings and prep ahead
- Make in one sheet pan
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- 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 them.
- 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.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- One single layer: Ensure your vegetables are spread out in one single layer to allow for even roasting. If they are too crowded, they will steam rather than roast.
- Prep and Reheating: You can prepare, roast, and blend this ahead of time. Reheat on the stovetop or in the microwave when ready to serve. The soup might thicken overnight in the fridge; just adjust as needed with a splash of water.
- Storing: Store in an airtight container in the refrigerator for up to 3 to 4 days.
How to Make Roasted Red Pepper and Tomato Soup
Step 1: Roast your vegetables in a sheet tray until completely cooked and softened with char.
Step 2: Transfer to a blender with all the juices and blend completely until smooth.
Step 3: Season, as needed, in the blender, and either serve right away in bowls, or warm on the stovetop, or store in the fridge.
Step 4: Reheat as needed, and serve with cracked pepper and fresh basil.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this roasted red pepper and tomato soup! We have you covered!
Roasted Red Pepper and Tomato Soup FAQs
If you need to make it dairy-free, use canned coconut milk instead of heavy cream.
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.
No need to peel your peppers for soup, since it’s going to be blended up anyway!
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If you do make this Roasted Red Pepper and Tomato Soup recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Sheet Pan Roasted Red Pepper and Tomato Soup
Equipment
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.
Notes
- One single layer: Ensure your vegetables are spread out in one single layer to allow for even roasting. If they are too crowded, they will steam rather than roast.
- Prep and Reheating: You can prepare, roast, and blend this ahead of time. Reheat on the stovetop or in the microwave when ready to serve. The soup might thicken overnight in the fridge; just adjust as needed with a splash of water.
- Storing: Store in an airtight container in the refrigerator for up to 3 to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, how many servings is this recipe?
3-4 servings!
Can you substitute milk instead of water? Would it make the soup creamier?
Can you substitute milk for water? Would it make it creamier?
Yes! Feel free to sub with milk or cream!
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.
Hi Beth! So glad you enjoyed, thank you for your review!
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.
Hi Claire! Thank you so much for your review! So happy you’ve been enjoying this soup. 🙂