Name: Roasted Red Pepper and Tomato Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 3 large red bell peppers, halved and seeded; 2 lb ripe tomatoes, halved (or 2 cans whole peeled tomatoes, drained); 1 small onion, quartered; 4 cloves garlic, peeled; 2 tbsp olive oil; 4 cups vegetable broth (or chicken broth); ½ tsp salt (adjust to taste); ¼ tsp black pepper; ½ tsp dried basil or oregano; ½ cup heavy cream or coconut milk (optional); Pinch of red pepper flakes; Balsamic drizzle

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If you are searching for a cozy, flavorful dish to warm your soul, this Roasted Red Pepper and Tomato Soup Recipe is an extraordinary choice. Bursting with the natural sweetness of oven-roasted vegetables and a rich, smoky undertone, this soup brings a velvety smooth texture that comforts from the very first spoonful. Its simple yet vibrant ingredients come together to create a timeless classic that’s perfect for any day you crave something nourishing and satisfying.

Ingredients You’ll Need

The image shows an arrangement of fresh ingredients on a white marbled surface. In the top left corner, there are three bright red bell peppers grouped closely. To the right of the peppers, a large, round, knobby celery root with a rough beige surface is visible. Below the celery root, a bunch of fresh green parsley with leafy stems spreads outwards. Directly beneath the peppers, there is a small square glass jar filled with a golden brown liquid beside five peeled garlic cloves scattered in a curved line. Below the garlic, there are three small glass bowls arranged vertically, containing white salt, red chili flakes, and red paprika powder from top to bottom. Next to these, there is a yellow onion with flaky skin sitting above three fresh Roma tomatoes that have a pinkish-red color, arranged in a loose cluster. On the bottom right side, two round glass bowls hold a dark reddish-brown liquid and bright yellow olive oil. The overall scene is bright and clean, with a top-down view showing clear details of each item. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Roasted Red Pepper and Tomato Soup Recipe plays a crucial role, adding layers of flavor, texture, and color that make this soup so irresistibly delicious. These basics are easy to find and work together harmoniously to create a soup that’s both wholesome and bursting with character.

2 tbsp olive oil: Provides a rich, fruity base that enhances roasting and adds smoothness.
1 small onion, quartered: Builds a subtle sweetness that deepens the soup’s flavor profile.
4 cloves garlic, peeled: Infuses a savory aroma and enhances complexity without overpowering.
3 large red bell peppers, halved and seeded: The star ingredient delivering smoky sweetness and vibrant color.
2 lb ripe tomatoes, halved (or 2 cans whole peeled tomatoes, drained): Offers juiciness and natural acidity to balance the richness.
4 cups vegetable broth (or chicken broth): Lends body and depth, keeping the soup light yet hearty.
½ tsp salt (adjust to taste): Enhances all the natural flavors without overwhelming.
¼ tsp black pepper: Adds a gentle warmth and subtle bite.
½ tsp dried basil or oregano: Brings herbal brightness to round out the roasted notes.
½ cup heavy cream or coconut milk (optional): Creates a luscious creaminess that soothes the palate.
Optional: pinch of red pepper flakes or balsamic drizzle: For those who like an extra kick or a touch of tangy sweetness.

How to Make Roasted Red Pepper and Tomato Soup Recipe

Step 1: Prepare and Roast the Vegetables

Start by preheating your oven to 425°F (220°C). Arrange the red peppers, tomatoes, onion, and garlic on a large baking sheet, then drizzle everything generously with olive oil. Lightly season with salt and pepper to enhance the natural flavors as they roast. Let the vegetables roast for 30 to 35 minutes until they are tender and have a lovely, slightly charred exterior that adds that signature smoky depth to the soup. This step is essential because it transforms fresh ingredients into savory, caramelized treasures.

Step 2: Blend the Roasted Veggies

Once your vegetables have cooled just enough to handle, transfer them to a large pot or working in batches with a blender. Add the vegetable broth along with dried herbs like basil or oregano to this mix. Blend the ingredients until you achieve a smooth, creamy consistency that feels like a warm hug in a bowl. You can use an immersion blender for convenience or a traditional blender—just be careful blending hot liquids.

Step 3: Simmer and Add Creaminess

Bring the blended soup to a gentle simmer on the stove for about 10 minutes to allow all the flavors to intertwine beautifully. This simmering time is where the magic happens, melding the sweetness of the roasted peppers and tomatoes with the herbal notes and broth. Now’s the moment to stir in your choice of heavy cream or coconut milk if you want that extra velvety richness. Heat it gently, but avoid boiling to keep the cream smooth and luscious.

How to Serve Roasted Red Pepper and Tomato Soup Recipe

Roasted Red Pepper and Tomato Soup Recipe - Recipe Image

Garnishes

A simple garnish can elevate this soup from wonderful to unforgettable. Try adding a swirl of cream or coconut milk on top for a pretty, inviting presentation. Fresh basil leaves or finely chopped herbs bring a burst of color and freshness that contrast beautifully with the roasted depth. For those who love a little heat, a pinch of red pepper flakes sprinkled over the top adds a subtle and surprising kick.

Side Dishes

This soup truly shines alongside grilled cheese sandwiches, offering a melty, crispy counterpoint to the smooth soup. Crusty bread, whether sourdough or baguette, is perfect for dipping and soaking up every last drop. For a lighter option, a crisp green salad with a tangy vinaigrette balances the warmth and richness of the soup beautifully. Any of these sides will turn your soup into a satisfying meal.

Creative Ways to Present

To impress guests or simply treat yourself, serve your Roasted Red Pepper and Tomato Soup Recipe in charming ramekins or classic soup bowls topped with a drizzle of balsamic reduction for a touch of sweetness and elegance. You could also add roasted pepper strips or a sprinkle of toasted pine nuts for textural contrast. A small dollop of pesto or a few crumbled goat cheese bits can transform the soup into an elegant starter that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully when refrigerated in an airtight container for up to four days. The flavors often deepen overnight, making reheated leftovers taste even better. Just give it a gentle stir before serving as it may thicken upon resting.

Freezing

If you want to save soup for a longer period, Roasted Red Pepper and Tomato Soup Recipe freezes exceptionally well. Pour it into freezer-safe containers or bags, leaving room for expansion, and freeze for up to two months. When you’re ready, thaw it overnight in the fridge before reheating.

Reheating

Reheat the soup gently over low to medium heat on the stove to avoid scorching, stirring occasionally. You may need to add a splash of broth or water to loosen the texture if it’s too thick. Avoid boiling to preserve the fresh-roasted taste and creamy texture.

FAQs

Can I peel the roasted red peppers before blending?

Yes, peeling the charred skins off the roasted peppers creates a smoother texture and less bitterness, but it’s entirely optional and depends on your preference for rustic texture.

Is it necessary to use heavy cream?

Not at all! The soup is delicious even without cream, but adding heavy cream or coconut milk enriches the texture and balances out the acidity of the tomatoes beautifully.

Can I use canned tomatoes instead of fresh ones?

Absolutely. Using canned whole peeled tomatoes works great, especially when fresh tomatoes are out of season. Just drain them well before roasting for the best results.

How spicy does this soup get with red pepper flakes?

A small pinch adds just a mild warmth that enhances the flavors without overpowering, but you can adjust the amount based on your spice tolerance.

What herbs pair best with this Roasted Red Pepper and Tomato Soup Recipe?

Dried basil and oregano are classic choices that complement the roasted vegetables nicely. Fresh basil added at the end adds brightness, so feel free to experiment with both.

Final Thoughts

This Roasted Red Pepper and Tomato Soup Recipe has quickly become one of my absolute favorites because it’s so comforting, flavorful, and surprisingly easy to make. Whether you’re looking for a simple weeknight dinner or a soulful meal to impress friends, this soup delivers every time. I hope you love it as much as I do and find yourself reaching for it again and again when craving that perfect bowl of warmth.

Roasted Red Pepper and Tomato Soup Recipe

Ingredients You’ll Need