If you are craving a cozy, vibrant dish that warms your soul and delights your palate, look no further than this Roasted Red Pepper & Tomato Soup Recipe. It’s a beautiful blend of fire-roasted sweetness from red peppers and the deep, juicy essence of ripe tomatoes, all coming together in a comforting, silky soup that feels like a warm hug in a bowl. The layers of roasted flavors paired with simple herbs elevate this soup to something truly special, perfect for any season and crowd-pleasing enough to become a longtime favorite.
Ingredients You’ll Need
This Roasted Red Pepper & Tomato Soup Recipe uses simple, fresh ingredients that work in harmony to create incredible depth and richness. Each component plays a crucial role, from the juicy, caramelized tomatoes and peppers to the aromatic garlic and herbs, all coming together to make a beautifully balanced dish.
- 4-5 large tomatoes: Choose ripe, juicy tomatoes to maximize natural sweetness and acidity.
- 2 red bell peppers: Roasting these enhances their sweetness and adds a smoky undertone.
- 3-4 garlic cloves, peeled: Adds a mellow, earthy aroma that complements the roasted veggies.
- 1 small onion: Provides a subtle, savory base to round out the flavor profile.
- 1 tablespoon olive oil: Helps roast the vegetables beautifully and adds richness to the soup.
- 2 cups vegetable broth: A flavorful liquid base that brings everything together.
- 1/2 teaspoon basil: Offers a fresh, slightly sweet herbal note.
- 1/4 teaspoon ground thyme: Adds a gentle earthiness that enhances complexity.
- 1/2 teaspoon kosher salt: Essential for seasoning and bringing out the depth of flavors.
- Pinch of black pepper: Adds just enough subtle heat and brightness to finish.
How to Make Roasted Red Pepper & Tomato Soup Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 425º F. This high temperature is key for roasting the vegetables to that perfect tender texture with a hint of caramelized char, which is essential to achieving that soulful depth in the Roasted Red Pepper & Tomato Soup Recipe.
Step 2: Chop the Veggies
Cut your tomatoes and onion into wedges, aiming for 6 to 8 pieces per tomato depending on size. Halve the red bell peppers lengthwise, removing the stem, seeds, and white ribs. These pieces will roast evenly and develop that wonderful roasted aroma we’re after.
Step 3: Oil, Season, and Arrange
Lay the tomatoes, onion, red peppers, and peeled garlic cloves on a sheet pan, then drizzle with olive oil. Place the pepper halves skin side up and tomatoes seed side up—this helps them roast evenly and enhances flavor development. Sprinkle kosher salt and black pepper over everything to season before roasting.
Step 4: Roast to Perfection
Bake for 40-45 minutes until the peppers and tomatoes are soft and have started to brown. This browning is where much of the magic happens, creating those rich, caramelized notes that are the heart of this Roasted Red Pepper & Tomato Soup Recipe.
Step 5: Warm the Broth and Herbs
While the vegetables finish roasting, add the vegetable broth to a large pot along with basil and thyme. Heat over medium-high until it just starts to simmer, infusing the broth with herbal warmth to complement the roasted veggies perfectly.
Step 6: Let the Roasted Vegetables Rest
Remove the sheet pan from the oven and let the roasted vegetables rest for 2-3 minutes. This little pause helps settle the flavors and makes handling easier when you transfer them for blending.
Step 7: Blend Your Soup
If using a stand blender or food processor, do this in two batches to avoid overcrowding. Blend the roasted vegetables for 10-20 seconds depending on your preferred soup texture, then stir the puree into the simmering broth. If you prefer using an immersion blender, simply add the roasted veggies directly to the broth and blend until smooth, turning it into a velvety, luscious soup.
Step 8: Simmer and Serve
Bring the soup back to a simmer to marry all the flavors together, then take it off the heat. Now you have a beautifully vibrant bowl of Roasted Red Pepper & Tomato Soup Recipe ready to enjoy!
How to Serve Roasted Red Pepper & Tomato Soup Recipe
Garnishes
Topping your soup with fresh basil leaves adds a bright, herbal freshness that beautifully contrasts the rich roasted flavors. A drizzle of good quality olive oil or a swirl of cream can add indulgent silkiness, and a sprinkle of toasted seeds or croutons can provide a delightful crunch.
Side Dishes
This Roasted Red Pepper & Tomato Soup Recipe pairs wonderfully with grilled cheese sandwiches, crusty artisan bread, or even a light green salad. These sides make your meal feel complete, balancing creamy textures with crispy or fresh components.
Creative Ways to Present
Serve the soup in rustic mugs for a cozy vibe, or in elegant bowls for dinner parties to impress your guests. You can also present it with a side of roasted vegetable tapas or a small cheese platter to elevate your dining experience effortlessly.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Roasted Red Pepper & Tomato Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making the next-day soup taste even better.
Freezing
This soup freezes beautifully. Pour portions into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months for a quick, delicious meal on busy days.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking or scorching. You can add a splash of broth or water if it feels too thick after refrigeration or freezing.
FAQs
Can I use canned tomatoes instead of fresh for this soup?
Canned tomatoes can be a convenient alternative, especially when fresh tomatoes are out of season, but fresh ones add a brighter, cleaner flavor and are preferred for the best Roasted Red Pepper & Tomato Soup Recipe experience.
Is it important to roast the vegetables before blending?
Absolutely! Roasting caramelizes the natural sugars in the peppers and tomatoes, developing a depth of flavor that raw vegetables simply cannot match. It’s what makes this recipe stand out.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used if you’re not keeping the soup vegetarian. It will add its own savory notes, which some people love with this soup, but vegetable broth keeps it lighter and lets the vegetable flavors shine.
How can I make this soup spicier?
If you enjoy heat, try adding a pinch of crushed red pepper flakes before roasting or a dash of hot sauce when serving. Fresh jalapeño peppers can also be roasted along with the other veggies for a natural, smoky spice.
What’s the best way to achieve a creamy texture without cream?
The secret lies in the roasting and blending process. Roasting softens the veggies thoroughly, and blending them with vegetable broth until smooth creates a naturally creamy soup without any dairy added.
Final Thoughts
There’s something truly magical about this Roasted Red Pepper & Tomato Soup Recipe — it’s simple, comforting, and bursting with the layered flavors of lovingly roasted vegetables. Whether you make it for a cozy night in or serve it to friends craving a heartwarming dish, it’s bound to become a staple in your kitchen. Give it a try and enjoy every delightful spoonful!
Print
Roasted Red Pepper & Tomato Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This Roasted Red Pepper & Tomato Soup is a warm, comforting bowl of roasted vegetables blended into a smooth, flavorful soup. With rich roasted flavors enhanced by garlic, basil, and thyme, this recipe is an easy yet elegant way to enjoy a healthy, homemade vegetable soup perfect for chilly days or anytime you crave a cozy meal.
Ingredients
Vegetables
- 4–5 large tomatoes, cut into wedges
- 2 red bell peppers, halved and seeded
- 3–4 garlic cloves, peeled
- 1 small onion, cut into wedges
Other
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground thyme
- 1/2 teaspoon kosher salt
- Pinch of black pepper
Instructions
- Preheat oven: Preheat your oven to 425º F to prepare for roasting the vegetables.
- Prepare vegetables: Cut tomatoes and onion into wedges; aim for 6-8 wedges per tomato depending on size. Slice red bell peppers in half lengthwise, removing the stems, seeds, and white membranes.
- Arrange and season: Place tomatoes, onion wedges, red pepper halves, and garlic cloves on a sheet pan. Drizzle with olive oil, ensuring pepper skin sides face up and tomato seeds face up for optimal roasting. Season with kosher salt and black pepper.
- Roast vegetables: Bake in the preheated oven for 40-45 minutes, until the peppers and tomatoes are soft and begin to brown.
- Heat broth: While vegetables roast, add vegetable broth, basil, and thyme to a large pot. Heat over medium-high heat until it comes to a gentle simmer.
- Rest roasted veggies: When done, remove sheet pan from oven and let the roasted vegetables rest for 2-3 minutes.
- Blend soup: For stand blender users: In two batches, transfer roasted vegetables to a blender and blend 10-20 seconds to your preferred chunkiness, then stir into the simmering broth. For immersion blender users: add vegetables directly into the broth and blend carefully until smooth.
- Simmer and serve: Bring the blended soup back to a gentle simmer, then remove from heat. Serve hot, optionally garnished with fresh basil for added color and flavor.
Notes
- Adjust blending time for chunkier or smoother texture.
- Use vegetable broth or substitute with chicken broth if preferred.
- Roasting peppers skin side up helps them soften and caramelize nicely.
- Let soup cool slightly before serving to allow flavors to meld.
- Fresh basil garnish adds a bright herbal note.
