This Roasted Red Pepper and Tomato Soup is smooth, rich, and packed with deep, smoky flavors. Roasting the red peppers and tomatoes enhances their natural sweetness, creating a well-balanced soup that feels both comforting and vibrant.
The addition of garlic, onions, and a touch of cream rounds out the flavors, making this soup incredibly satisfying without being overly heavy.
Unlike basic tomato soup, this version adds layers of flavor through roasting. The peppers bring a subtle smokiness, while the tomatoes develop a deeper, caramelized sweetness. A hint of spice from black pepper or red pepper flakes can be added for extra warmth. It’s the kind of soup that feels indulgent yet remains light and nourishing.
This soup works well as a starter, a light meal, or even a side dish. Pair it with a grilled cheese sandwich, toasted sourdough, or a fresh green salad for a complete meal. It’s also easy to batch-cook and store for later, making it a great option for meal prep.
What You Need for This Recipe
The key to making this soup rich and flavorful is using fresh, high-quality ingredients. Each component plays an important role in building depth and balance.
- Red Bell Peppers – Roasting them enhances their sweetness and brings out a subtle smoky depth. If fresh peppers aren’t available, jarred roasted red peppers can be used in a pinch.
- Tomatoes – Fresh Roma or vine-ripened tomatoes work best, but canned whole tomatoes can be a good alternative. Roasting them concentrates their natural sweetness and eliminates excess acidity.
- Garlic & Onion – These add essential depth and richness to the soup. Roasting the garlic mellows its bite and adds a slightly caramelized flavor.
- Vegetable or Chicken Broth – Creates a smooth, well-balanced consistency without overpowering the other flavors.
- Heavy Cream (Optional) – A splash of cream adds richness, but it can be omitted for a lighter, dairy-free version.
How to Make Roasted Red Pepper and Tomato Soup
This soup is simple to prepare but delivers deep, complex flavors. Roasting the vegetables first is the key to achieving a rich, slightly smoky taste.
- Roast the Peppers and Tomatoes
- Preheat the oven to 425°F.
- Slice the red bell peppers in half and remove the seeds.
- Cut the tomatoes in halves or quarters, depending on their size.
- Place the peppers and tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for 25-30 minutes until the edges are slightly charred and the tomatoes are soft.
- Sauté the Onion & Garlic
- While the peppers and tomatoes are roasting, heat a large pot over medium heat.
- Add a bit of olive oil and cook the diced onion until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Blend the Soup
- Transfer the roasted peppers, tomatoes, and any juices from the baking sheet to the pot.
- Pour in the broth and use an immersion blender to blend until smooth.
- If using a regular blender, work in batches to avoid splattering.
- Simmer and Adjust Flavors
- Bring the blended soup to a gentle simmer and let it cook for 10 minutes.
- Stir in a splash of heavy cream for extra richness, if desired.
- Taste and adjust seasoning with salt, black pepper, or red pepper flakes for a slight kick.
- Serve and Enjoy
- Ladle the soup into bowls and garnish with fresh basil, croutons, or a drizzle of olive oil.
- Serve warm alongside crusty bread or a classic grilled cheese sandwich.
Ways to Customize This Soup
This soup is naturally adaptable, allowing you to tweak the ingredients based on your preferences or what you have available.
- Make It Dairy-Free – Omit the heavy cream and use coconut milk for a vegan version.
- Add More Spice – Stir in a pinch of cayenne or smoked paprika for extra warmth.
- Include More Vegetables – Roasted carrots or butternut squash can add additional sweetness and depth.
- Make It Heartier – Stir in cooked quinoa, lentils, or chickpeas for extra protein and texture.
Why This Recipe Always Works
This soup delivers a balance of smoky, sweet, and savory flavors in every spoonful. The roasting process enhances the natural sweetness of the vegetables while mellowing out their acidity, resulting in a smooth and well-rounded taste.
Using fresh ingredients ensures a vibrant flavor, while blending everything together creates a silky, luxurious texture. The recipe is also highly adaptable, meaning you can adjust the seasonings and ingredients to fit your preferences. Plus, it’s quick and easy to prepare, making it a great choice for busy weeknights.
Best Side Dishes for Roasted Red Pepper and Tomato Soup
A great soup deserves great sides. This one pairs well with simple, flavorful additions that complement its richness.
- Grilled Cheese Sandwich – A crispy, buttery sandwich filled with melted cheese is the ultimate companion to this creamy soup.
- Toasted Garlic Bread – Adds crunch and soaks up the soup beautifully.
- Side Salad – A fresh green salad with a light vinaigrette balances the richness of the soup.
- Roasted Chickpeas – A crunchy, protein-packed topping that adds a nice contrast to the smooth texture of the soup.
Roasted Red Pepper and Tomato Soup
Equipment
- Baking sheet For roasting the peppers and tomatoes
- Blender or Immersion Blender For pureeing the soup
- Large pot For cooking and simmering the soup
Ingredients
- 2 large red bell peppers halved and deseeded
- 4 medium Roma tomatoes halved
- 3 cloves garlic peeled
- 1 small onion diced
- 3 tablespoons olive oil divided
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 1/2 teaspoon red pepper flakes optional, for heat
- 1/2 cup heavy cream optional, for creaminess
- 2 tablespoons fresh basil chopped, for garnish
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place halved red bell peppers, tomatoes, and garlic on the baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper.
- Roast for 25-30 minutes until the peppers are charred and the tomatoes are soft. Remove from the oven and let cool slightly.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add diced onion and sauté until softened, about 3 minutes.
- Transfer the roasted peppers, tomatoes, and garlic to the pot. Pour in the vegetable broth and dried basil. Stir well.
- Use an immersion blender to blend the soup until smooth. If using a traditional blender, blend in batches and return to the pot.
- Bring the soup to a gentle simmer and let cook for 10 minutes, stirring occasionally.
- For a creamy version, stir in heavy cream and cook for another 2 minutes.
- Taste and adjust seasoning with salt, black pepper, or red pepper flakes.
- Ladle into bowls and garnish with fresh basil. Serve hot with toasted bread or a grilled cheese sandwich.
Notes
- For a smokier flavor, roast the peppers over an open flame before adding them to the soup.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with grilled cheese or garlic toast for a complete meal.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.